Directions
1. Combine margarine, desiccated coconut, icing sugar and evaporated milk in a bowl. Stir until combined.
2. Place the bowl in a refrigerator for two hours. Form into small balls and place on a parchment or wax paper-lined baking and refrigerate for another 30 minutes.
3. Gently melt chocolate chips and vegetable shortening.
4. Gently dip the chocolate balls into the melted chocolate and plan on wax paper lined baking sheet.
5. Return to fridge. Once cool, place in cookie tins.