Orange Coconut Creams

1 can (14 ounces) sweetened condensed milk
1/2 cup butter, cubed
1 package (2 pounds) confectioners' sugar
1 cup flaked coconut
1-1/2 teaspoons orange extract
2 cups (12 ounces) semisweet chocolate
8 ounces German sweet chocolate, chopped
2 tablespoons shortening

•In a small saucepan, combine milk and butter. Cook and stir over low
heat until the butter is melted. Place the confectioners' sugar in a
large bowl. Add milk mixture; beat until smooth. Add the coconut and
orange extract; mix well. Roll into 1-in. balls; place on waxed
paper-lined baking sheets. Refrigerate until firm, about 1 hour.

•In a microwave, melt the chips, chocolate and shortening; stir until
smooth. Dip balls into chocolate; allow excess to drip off. Place on
waxed paper; let stand until set.

•Yield: 9 dozen.