For the dipping chocolate:

1 block paraffin
1 12-oz. pkg semi-sweet chocolate chips (original recipe used Nestle, but I think Ghirardelli are tastier)

Cream margarine and sugar, then add milk, coconut, and nuts. Chill about 2 1/2 hours.

When candy mixture is almost chilled, melt the paraffin and chocolate chips in a double boiler until smooth.

With buttered hands, shape chilled candy into small balls and place a cherry piece in the center–I’ve found that it’s less messy to make the balls, place them in the fridge, then do the dipping. Use a toothpick to dip balls in chocolate, then place on waxed paper-lined cookie sheets to “set.” Store in airtight container in a cool place.

(I get about 100 pieces from this recipe, but I make them small with a tiny piece of cherry because that’s how our family prefers them.)

Enjoy!