1 box of confectioner sugar 2 - 12 oz. pkgs. of coconut
1 can of condensed milk 1/2 cup of Crisco
1 teaspoon of vanilla
Mix all of the ingredients. Press in a 9 x 13 inch buttered pan. Pat really well and freeze. Cut the frozen mixture into strips. Dip the frozen coconut into 4 oz. of melted paraffin wax and 1 melted 12 oz. pkg. of semi-sweet chocolate chips. (if desired, you may place almonds or pecan halves on top of the coconut before dipping) Place on wax paper to dry.
