Cream one stick of Soft Salted butter and Powder sugar with mixer for 1-2 minutes until a mill like consistency, over medium low speed. If you do not have salted butter then I recommend adding about 1/4 tsp. of salt.

Add-14 oz can of Sweetened Condensed milk and 1 1/2 teaspoon of vanilla: Mix well over medium speed for 1-2 minutes.

Remove from mixer; Stir in Chopped pecans and Coconut until well combined.

Using a small to medium size cookie scoop or your hands; Roll into about 1 in. Balls or smaller.Use the Cookie scoop to scoop out then lightly press together with hands for a more uniform ball. This will be messy; especially if you do not use a cookie Scoop!

Place onto a large sheet pan and set in the refrigerator for at least 1 hour. You can place in freezer for about 30 minutes to hurry the process.

Right before removing the coconut balls; melt chocolate over a double boiler with shortening over low heat; be sure to stir to prevent from scorching your chocolate.

Take out Candy; and using a tooth pick, a fork or Chocolate dipping tool; dip each ball into the chocolate and then back onto your large sheet pan; and lightly sprinkle with extra coconut. Set up for 30-60 minutes before removing with spatula.

You may also; roll each ball in extra coconut or do some with white Chocolate.

Store in an airtight container or serve.