In the bowl of standmixer, cream together the butter, salt, and sweetened condensed milk using the paddle attachment.  Add the in the confectioners sugar, vanilla and shredded coconut and switch to the dough hook attachment when it becomes thick and knead for 1-2 minutes. The "dough" should be thick and almost paste-like.

Line baking sheets or baking pans with parchment. Form the "dough" into roughly 2 inch by 1/4 inch eggs. Place in a single layer on the pans. Cover and refrigerate 1 hr or up to overnight.

Melt the chocolate over low heat in a small pan. Lower the candy into the chocolate on a fork, taking care to cover each side. Reheat the chocolate as needed. Return to the lined pans and refrigerate for about 30 minutes or until set.

Store in a single layer or in wax paper separated layers refrigerated or in a cool place in an airtight container.