Coconut chocolate candy

Yield: 100 servings
cup Butter
14 ounce Sweetened condensed milk
2 teaspoon Vanilla extract
teaspoon Salt
5 ⅔ cup Powdered sugar
1 pounds Flaked coconut
1 pounds Pecans, finely ground
3 ounce Paraffin (1/2 block)
1 pounds Semisweet chocolate morsels
In a large saucepan, melt the butter over low head and do not allow to brown. Whisk in the condensed milk, vanilla, and salt. Then add the powdered sugar, coconut, and pecans. Mix quickly; you will have to use your hands. Coat a 9 x 13-inch baking pan with vegetable spray. Transfer the candy mixture to the pan and pat it firmly in place. Cover and store in the coldest part of your refrigerator overnight. In a double boiler set over hot (not boiling) water, melt thr paraffin and chocolate chips. Cut the coconut candy into 1 inch squares. Using a toothpick, dip the candy into the chocolate to coat. Place on waxed paper to harden. Will probably need to be hardened in the refrigerator and stored there.