Step 1: Prepare the filling
In a large mixing bowl, combine the shredded coconut, powdered sugar, chopped pecans, sweetened condensed milk, vanilla extract, and salt. Mix well until the ingredients form a thick, sticky dough. The consistency should be firm enough to hold its shape when rolled into balls. If the mixture feels too sticky, add a little more powdered sugar, one tablespoon at a time.

Step 2: Shape the candy balls
Using a small cookie scoop or a teaspoon, scoop out portions of the coconut mixture and roll them into bite-sized balls. Place the balls on a baking sheet lined with parchment paper or wax paper. Continue until all the mixture is used.

Step 3: Chill the candy balls
Refrigerate the candy balls for at least 2 hours, or until they are firm. Chilling makes them easier to coat in chocolate and helps them maintain their shape during the dipping process.

Step 4: Melt the chocolate
In a microwave-safe bowl, melt the semi-sweet chocolate chips or candy melts in 30-second intervals, stirring after each interval, until smooth. If the chocolate is too thick, stir in the shortening to thin it out for easier coating. Alternatively, you can melt the chocolate using a double boiler.

Step 5: Coat the candy balls
Using a fork or a candy dipping tool, dip each chilled candy ball into the melted chocolate, ensuring it is completely coated. Let any excess chocolate drip off before placing the coated candy back onto the parchment-lined baking sheet. Repeat for all the candy balls.

Step 6: Let the chocolate set
Allow the chocolate coating to harden at room temperature or refrigerate the candies for about 20 minutes to speed up the process. Once set, the candies are ready to be enjoyed or packaged for gifting.