Ingredients:
1 cup margarine, softened
2 pounds confectioners' sugar, sifted
1 (14 ounce) can sweetened condensed milk
3 cups coconut
1 cup finely chopped walnuts
1 teaspoon vanilla extract
1 (12 ounce) package semisweet chocolate chips
2 tablespoons shortening

Directions:
In a large bowl, combine margarine, confectioners' sugar, condensed milk, coconut, chopped walnuts and vanilla.

Place caramels and milk in a microwave safe bowl and microwave two minutes, stirring once. Allow to cool briefly.

Stir well. Cover and chill in the refrigerator for two hours, or until mixture has thickened enough to roll into balls.

Roll the mixture into 1-inch balls and place close together, but not touching, on cookie sheets. Freeze until hard.

While bonbons are freezing, line a cookie sheet or flat surface with waxed paper. Combine chocolate chips and

shortening in the top of a double boiler, over, not in, simmering water.

Stir until melted. Using a toothpick or a fork, dip each bonbon in the melted chocolate. Place on waxed paper to dry. When chocolate has hardened, store bonbons in plastic bag in the freezer.