Melt margarine; pour over pecans.
Let stand for about 15 minutes.
Add milk; cream to- gether thoroughly.
Add coconut and pecans; mix well.
Shape mixture into small balls.
Place on waxed paper; refrigerate.
Melt chocolate chips and paraffin in top of double boiler over hot water.
Dip each ball, using toothpick, into chocolate until coated.
Place on waxed paper.