Place the softened butter in a large mixing bowl. Add the sweetened condensed milk and vanilla extract, then stir until smooth.

Gradually add the powdered sugar, mixing thoroughly after each addition. A sturdy spatula or hand mixer on low speed can help combine the ingredients without creating a cloud of powdered sugar.

Once the mixture is smooth and thick, fold in the shredded coconut and chopped pecans. Stir until everything is evenly distributed, scraping the bottom and sides of the bowl as needed.

The filling should be sticky but thick enough to hold together when pressed. If it seems soft, do not immediately add a large amount of extra sugar. Refrigeration will help the butter firm up and improve the consistency.

Step 2: Chill the Filling

Cover the bowl and refrigerate the mixture for approximately 1–2 hours, or until firm enough to handle.

This step is important because warm filling can stick to your hands and become difficult to shape. Chilling also helps the ingredients settle together, making it easier to create uniform candy balls.

If you are preparing the recipe for a holiday gathering, you can make the filling the day before. Keep it covered in the refrigerator until you are ready to shape the candies.

Step 3: Roll into Small Balls

Line a baking sheet with parchment paper. Use a small cookie scoop or tablespoon to portion the chilled filling into evenly sized pieces.

Roll each portion gently between your palms to create a smooth ball approximately 1 inch in diameter. Place the balls on the prepared baking sheet, leaving a little space between each one.

When all the filling has been shaped, refrigerate the tray for another 30–45 minutes. The balls should be firm before dipping, which helps prevent them from breaking apart in the melted chocolate.

If the kitchen is warm, work in small batches and keep the remaining balls refrigerated until needed.

Step 4: Melt the Chocolate

Place the chocolate chips or melting wafers in a dry, microwave-safe bowl. Microwave for 20–30 seconds at a time, stirring thoroughly after each interval until the chocolate is almost completely melted.

Stir until the remaining chocolate melts from the residual heat. If the mixture is too thick for dipping, add a small amount of coconut oil or shortening and stir until smooth.

You can also use a double boiler. Place the chocolate in a heatproof bowl over a saucepan of gently simmering water, ensuring the bottom of the bowl does not touch the water. Stir until melted.

Keep all water and steam away from the chocolate because moisture can cause it to seize. Dry kitchenware and simple cooking tools make this step easier and help produce a smooth coating.

Step 5: Dip and Set the Candies

Remove a few chilled balls from the refrigerator at a time. Place one ball into the melted chocolate and turn it gently with a fork until completely coated.

Lift the candy out and allow excess chocolate to drip back into the bowl. Gently tap the fork against the edge of the bowl, then transfer the candy to the parchment-lined tray.

Repeat with the remaining balls. If desired, sprinkle finely chopped pecans over the tops before the chocolate sets, or drizzle the finished candies with a little contrasting chocolate for decoration.

Refrigerate the candies for approximately 20–30 minutes, or until the coating is firm. Once set, transfer them to an airtight container and keep refrigerated until serving.