Step 1: Prepare the Candy Base

1. In a large mixing bowl, use a handheld mixer or stand mixer on medium speed to beat 1 cup softened unsalted butter, 1 tbsp vanilla extract, and 14 oz sweetened condensed milk until smooth and creamy, about 2 minutes.

2. Gradually add 4 cups powdered sugar, beating on low speed until fully combined and thick.

3. Stir in 14 oz sweetened shredded coconut, 10 oz chopped maraschino cherries (drained well), and 3 cups chopped pecans using a sturdy spoon or spatula until evenly distributed.

   • Tip: Soften butter at room temperature for easier mixing. Drain cherries thoroughly to avoid excess liquid. Chop pecans finely for uniform texture.

Step 2: Slow Cook the Mixture

1. Lightly grease a 4-6 quart slow cooker insert with cooking spray or a thin layer of butter to prevent sticking.

2. Transfer the candy mixture to the slow cooker, spreading it evenly with a spatula.

3. Cover and cook on low for 1-1.5 hours, stirring every 20 minutes to ensure even heating and prevent scorching. The mixture should be warm, slightly softer, and well-blended but not melted.

4. Turn off the slow cooker and let the mixture cool slightly in the insert for 10-15 minutes.

   • Tip: Use a slow cooker liner for easy cleanup. Stir regularly to maintain consistency. A 4-6 quart slow cooker is ideal for this volume.

Step 3: Chill the Mixture

1. Transfer the warm candy mixture to a large bowl (or keep in the insert if it fits in your fridge). Cover with plastic wrap and refrigerate for 1-2 hours until firm enough to scoop.

   • Tip: Chilling makes the mixture easier to shape. Ensure the mixture is cool but pliable before scooping.

Step 4: Shape the Candy Balls

1. Line two large sheet pans with parchment paper.

2. Use a 1½ tbsp scoop or melon baller to form balls from the chilled mixture. Roll each ball in the palms of your hands for a smooth, uniform shape.

3. Place the formed balls on the parchment-lined sheet pans and refrigerate for 30 minutes to firm up further.

   • Tip: Work quickly to keep the mixture cold. Lightly grease your hands with butter to prevent sticking. Space balls apart to avoid sticking together.

Step 5: Prepare the Chocolate Coating

1. In a large microwave-safe bowl, combine 6 cups semi-sweet chocolate chips and 4 tbsp shortening. (Alternatively, work in two batches with 3 cups chips and 2 tbsp shortening each.)

2. Microwave in 30-second increments, stirring between each, until the chocolate is mostly melted. Stop heating and stir until fully smooth and glossy.

   • Tip: Use a deep, wide bowl for easier dipping. Stir thoroughly to ensure even melting. Avoid overheating to prevent seizing.

Step 6: Dip the Candy Balls

1. Use a fork to dip each chilled candy ball into the melted chocolate, rolling to coat fully. Lift from the chocolate, tap gently to remove excess, and place back on the parchment paper.

2. Continue dipping all balls, working quickly to keep the chocolate smooth. If the chocolate thickens, rewarm in the microwave for 10-15 seconds.

3. Refrigerate the dipped candies for 15-30 minutes to set the chocolate fully, or let set at room temperature for 1-2 hours.

   • Tip: Dip in small batches to keep candies cold and firm. Use a second fork to slide candies onto the parchment for a clean finish. Drizzle extra chocolate for a decorative touch if desired.

Step 7: Serve

1. Arrange the candies on a serving platter or pack into gift boxes or tins, layering with parchment paper to prevent sticking.

2. Serve at room temperature for a creamy texture or chilled for a firmer bite. Pair with coffee, hot cocoa, or a dessert wine (like Port) for a decadent vibe.

   • Tip: Store in a cool place to prevent chocolate from melting. Present in decorative wrappers or mini cupcake liners for a polished look. Offer a variety of candies on a dessert tray for gatherings.