Prepare the Filling
In a medium mixing bowl, whisk together powdered sugar, melted butter, sweetened condensed milk, and vanilla extract until smooth.
Fold in coconut flakes and chopped pecans using a spatula.
Cover the mixture with plastic wrap and refrigerate for at least 20 minutes to firm up.
Shape the Candy Balls
Line a large baking sheet with parchment paper.
Use a small cookie scoop or teaspoon to scoop portions of the mixture. Roll each portion into a ball with your hands.
Place the rolled balls onto the prepared baking sheet.
If the mixture softens too much while shaping, refrigerate briefly.
Chill the balls in the refrigerator for at least 30 minutes.
Melt the Chocolate
Divide the chocolate-flavored melting wafers into two microwave-safe bowls.
Melt the first batch according to the package instructions, stirring until smooth.
Coat the Candy Balls
Remove the chilled candy balls from the fridge.
Insert a toothpick into a candy ball and dip it into the melted chocolate, ensuring it’s fully coated.
Use a spoon to cover any bare spots and swirl extra chocolate on top to cover the toothpick hole.
Place the coated ball back onto the parchment-lined sheet.
Add toppings like chopped pecans, sprinkles, or coconut flakes before the chocolate sets.
Repeat with Remaining Balls
Melt the second bowl of chocolate as needed and coat the remaining candy balls.
Let Set and Store
Allow the chocolate to harden completely.
Store the candies in an airtight container in the fridge for up to 2 weeks or freeze for up to 3 months.
