In a large bowl, mix marshmallow crème, coconut, vanilla and salt until blended. Refrigerate, covered, at least 1 hour.
Shape mixture into 1- in. balls. Place on a waxed paper-lined baking sheet. Refrigerate, covered, for t least 3 hours.
In a microwave, melt chocolate and shortening; stir until smooth. Dip coconut balls into chocolate; allow excess to drip off. Place on waxed paper; let stand until set.
Originally Submitted
10/24/2016
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