STEP 1: Mix butter, confectioners' sugar, condensed milk, coconut, chopped walnuts, and vanilla in a large bowl. If you want to add flavor, do it now (liqueur, extract, cognac, rum, fruit sauce, caramel, espresso powder) Cover and chill in the refrigerator 2 hours.
STEP 2: Take mixture from the refrigerator and roll into balls about 2 tbsp size and place on a lined baking sheet and put in the freezer until hard - 1-2 hours.
STEP 3: Gently melt shortening in a melting pot or bain marie. Stir in the chocolate chips a little at a time then remove from heat and let set 5 minutes then stir until melted and thoroughly mixed.
STEP 4: Pour the chocolate into a clean bowl and let set on the countertop to cool down. You want it as close to room temp as possible so it does not melt the inside cream, but still liquid and dippable.
STEP 5: Remove the sheet of cream balls from the freezer and dip each in the chocolate using a toothpick. Make sure to coat each thoroughly. If you want to roll them in a coating, dip them in the bowl of coating now (chopped nuts, coconut flakes, sprinkles)
STEP 6: Place them back on a lined sheet. Allow them to air dry in the freezer.


NOTE: Set each chocolate dipped ball directly on the lined sheet and just know there will be a flat part on the bottom. If you have something you can stick the toothpick into you can mount the balls on toothpicks and avoid the flat spot. (Carboard, foam, cake, vegetable, wax, solid coconut oil)


STORAGE: Store the homemade bonbons in an airtight container in the refrigerator for up to five days. you can freeze the chocolate coconut bonbons for up to three months. Thaw in the refrigerator overnight.