2 sticks oleo 1 C. flour
4 sq. semi-sweet chocolate 1-3/4 C. sugar
1 C. chopped pecans 4 eggs, beaten
1 C. coconut 1 tsp. vanilla
In a heavy skillet, melt oleo and chocolate. Remove from heat and stir in pecans and coconut. In a large bowl, mix the remaining ingredients. Add the chocolate mixture to this mixture and blend by hand. Do not overbeat. Line muffin tins with cupcake papers. Bake at 350 degrees for 30 minutes.