Instructions: Blend the condensed milk and vanilla. Add the powdered sugar to the above mixture a little at a time, stirring until smooth. Stir in the coconut and nuts.

The mixture should be firm. Roll spoonfuls of the mixture into small balls.

Place on a waxed paper lined cookie sheet. Chill in the refrigerator until firm.

In a double boiler over hot, not boiling water, melt the wax and chocolate or pastel candy bark, stirring often. You may also use a microwave. Remove the coconut balls from the refrigerator. Set each coconut ball onto a fork and dip it into the chocolate. Tap the fork against the side of the pan or bowl to remove any excess chocolate. Air dry at room temperature on waxed paper for several hours. You may speed up the process by putting in the refrigerator for 30 minutes.

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