1Cover 2 cookie sheets with wax paper and set aside.
In a large bowl, combine butter, confectioners' sugar, milk and vanilla stir to combine thoroughly. Add coconut and chopped nuts stir until mixture is stiff. Refrigerate until firm enough to handle. Form into 12 1-inch balls.
2Meanwhile, in the top of a double boiler, melt paraffin. DUMP CHOCOLATES CHIPS INTO MELTED PARAFFIN. stir UNTIL CHIPS ARE MELTED AND SMOOTH. Set aside.
3Using toothpick or candy dipping tongs, dip the balls into the melted chocolate and thoroughly coat each ball. Set the coated balls on prepared cookie sheet. Refrigerate until chocolate is hardened.
Sit back and enjoy!!