30 Graham Wafers ( rolled with rolling pin) Note says 2 ½ cups if using boxed crumbs
1 tin of Bordens Eagle Brand Condensed Milk
1 ½ squares of Bakers Chocolate (semi-sweet)
1 ½ cDesiccated coconut (again does not say sweetened or unsweetened but I would use unsweetened)

(I used sweetened coconut, and also used a lot more chocolate than called for, based on reviewing other recipes).

30 Graham Wafers ( rolled with rolling pin) Note says 2 ½ cups if using boxed crumbs 1 tin of Bordens Eagle Brand Condensed Milk 1 ½ squares of Bakers Chocolate (semi-sweet) 1 ½ cDesiccated coconut (again does not say sweetened or unsweetened but I would use unsweetened)

Grate chocolate into crumbs. Add condensed milk to wafers mixture and mix well. Take out by spoonful and roll into a ball and then roll in the coconut. Leave sitting for a day.
HINT: keep hands well-oiled so the dough doesn’t stick to your hands.