PREPARATION:

1. Sift 1/2 of powdered sugar into large bowl with fine-meshed sieve or sifter; set aside.
2. Place sweetened condensed milk and butter in small saucepan; cook over low heat until butter melts and mixture is blended, stirring frequently. Remove from heat; stir in vanilla.
3. Pour hot butter mixture over reserved powdered sugar; beat with electric mixer at medium speed until blended. Sift remaining powdered sugar into bowl; continue to beat until blended and creamy. Stir in coconut and pecans with wooden spoon until combined. Cover with plastic wrap; refrigerate 1 hour.
4. Shape coconut mixture into 1-inch balls. Place on baking sheet lined with waxed paper. Refrigerate until firm.
5. Temper chocolate.
6. Dip balls in tempered chocolate with dipping fork or spoon, tapping handle against side of pan to allow excess chocolate to drain back into pan.
7. Remove excess chocolate by scraping bottom of bonbon across rim of saucepan.
8. Place bonbons on waxed paper; sign bonbons, if desired. Let stand in cool place until chocolate is firm. (Do not refrigerate.) Store in airtight container at room temperature.