Coconut Candy

1 1/2 pounds powdered sugar
1 pound chopped pecans
1 pound coconut

Mix together in large bowl. In top of double boiler (or microwave), melt 1 1/2 sticks butter or margarine with 1 can (12 oz) Eagle Brand milk. Pour over mixture in bowl and mix well. Pour into 'cold cut keeper' 9 x 13 inch container. Cut before completely set. Keeps in refrigerator for months. May be covered with melted chocolate if desired. Yield: 5 pounds.