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Place coconut, sweetened condensed milk, powdered sugar, and vanilla extract in a medium mixing bowl.
Use a hand mixer to beat together until fully combined.
Place the bowl in the freezer for 10 minutes to allow the mixture to firm up enough to make scooping easier.
After chilling for 10 minutes, use a cookie scoop to scoop balls of the coconut mixture onto a baking sheet lined with parchment paper.
Place the baking sheet with scoops into the freezer to harden - 60 minutes.
Once the coconut scoops are firmed up, place the chocolate chips and a tablespoon of shortening in a microwave-safe bowl.
Heat in 30-second increments, stirring between each, until chips are mostly melted.
Stop heating and continue stirring until the mixture is fully melted and smooth.
Remove just 1 to 2 coconut balls from the freezer at a time. Use a fork to dip and roll each coconut ball in the melted chocolate. Lift from the chocolate, tap to remove excess chocolate, and place on a sheet of waxed or parchment paper to set.
Continue dipping and setting a couple of coconut balls at a time.