Chocolate Covered Coconut Balls

This recipe came from my mom's aunt Frankie.  She used to make these at Christmas time, and I always looked forward to them.  The original recipe used chocolate chips and paraffin, but I have changed it to use the chocolate candy coating available today.  In the photo you will notice that I did not dip them 100%.  I was making these and peanut butter balls on the same day, and I did not want to get them mixed up while they cooled and set.

Frankie's Chocolate-Covered Coconut Balls

2 7 oz. cans coconut

1 can Eagle Brand milk

2 sticks butter, softened

1 tsp. vanilla

2 boxes powdered sugar

1 c. pecans, chopped (optional)

1 pkg chocolate candy coating

Mix coconut, milk, butter, vanilla, sugar and pecans and form into 1” balls. Place balls on parchment paper on a cookie sheet or platter. Place in freezer until firm. Melt chocolate coating per directions on package. Dip balls using a toothpick and place on wax paper or parchment paper.