1. Line two baking sheets with parchment paper and set aside for the rolled centers and dipped candies.

2. In a large mixing bowl, beat the softened butter until smooth and creamy.

3. Gradually add the powdered sugar, mixing on low at first, then beating until thick and well combined.

4. Pour in the sweetened condensed milk and vanilla extract, and mix until the filling is smooth and glossy.

5. Fold in the shredded coconut, chopped pecans, chopped maraschino cherries, and salt until everything is evenly distributed.

6. Cover the bowl and refrigerate for at least 1 hour, or until the mixture is firm enough to scoop and roll.

7. Use a small cookie scoop or spoon to portion the chilled mixture, then roll each portion into balls or small logs and place on the lined baking sheets.

8. Refrigerate or freeze the rolled centers until very firm, about 30 minutes.

9. In a heat-safe bowl, combine the semi-sweet chocolate and vegetable shortening or coconut oil. Melt over a pot of barely simmering water or in the microwave in short bursts, stirring until smooth.

10. Working with a few centers at a time, dip each one in the melted chocolate using a fork, letting the excess drip back into the bowl.

11. Place the dipped candies back onto the parchment-lined baking sheets, sprinkling with a little flaky salt or extra chopped pecans if desired.

12. Allow the candies to set at room temperature or refrigerate until the chocolate is completely firm, then transfer to an airtight container for storage or serving.