Make the Filling:

1. In a large mixing bowl, blend softened butter, vanilla extract, and sweetened condensed milk until creamy.
2. Gradually mix in powdered sugar until fully incorporated.
3. Fold in shredded coconut, chopped maraschino cherries, and pecans, stirring until evenly combined.
4. Cover the bowl with plastic wrap and chill in the refrigerator for 1-2 hours until the mixture is firm enough to shape.

2. Shape the Candy:

1. Scoop tablespoon-sized portions of the filling and roll them into small balls.
2. Arrange the balls on a parchment-lined baking sheet and return to the refrigerator to firm up while you prepare the chocolate coating.

3. Prepare the Chocolate Coating:

1. In a microwave-safe bowl, combine semi-sweet chocolate chips and shortening.
2. Heat in 30-second intervals, stirring after each, until the chocolate is fully melted and smooth.

4. Dip the Candy:

1. Using a fork or candy-dipping tool, dip each ball into the melted chocolate, ensuring it’s fully coated.
2. Lift the candy from the chocolate, letting the excess drip off, and place it back on the parchment paper.
3. Repeat with all the candy and refrigerate until the chocolate sets.

5. Serve and Store:

1. Once set, transfer the candy to an airtight container.
2. Store in the refrigerator for up to two weeks or freeze for longer storage.