Combine the coconut and confectioners’ sugar in a large bowl. Stir well with a rubber spatula. If you see clumps of coconut sticking together as you stir, break them apart with your fingers or will the edge of a spatula. Stir in the 3 ounces pecan pieces until evenly dispersed.
Add the sweetened condensed milk and stir with a sturdy spatula or wooden spoon. The mixture will be very thick. Use your hands to incorporate all the ingredients when it gets too difficult to stir together using a utensil. When all the ingredients are thoroughly mixed, gather the candy in to a ball and place it on a sheet of parchment. Divide the ball in two pieces. Working with one piece at a time, shape the dough by rolling it under your palms and squeezing it into a 13-inch long tube/log shape. Roll each log in a piece of waxed paper and twist the ends; freeze until firm, about 40 minutes.
Work with one piece of frozen dough at a time. Unroll it from the waxed paper and flatten it gently. Cut each piece into 1x3-inch pieces using a bench scraper or pizza cutter. Arrange the pieces on large baking sheet covered in waxed paper. Repeat the cutting/arranging process with remaining candy log.
Place 12 ounces of chocolate chips in a large microwave safe bowl. Add 2 tablespoons vegetable shortening. Heat in the microwave at 100% power at 30 second increments until the candy and shortening can be stirred smooth. Let cool slightly. Dip cut pieces of candy, one at a time, into the chocolate using two forks to turn the candy. Place the dipped candy back onto the waxed paper. While the chocolate is unset, add 3 pecan halves on top. Repeat until 13 candy bars are dipped and decorated with the pecan halves. Let the candy bars set, about 3 hours, or speed setting time by refrigerating them.
Repeat the process with the second 12 ounces and 2 tablespoons of shortening, and the remaining 13 pieces of coconut candy.
Store the candy bars in an airtight container in the refrigerator. Bring to room temperature before serving.
Notes
In the instructional video I place the candy bars on a grid cooling rack over a baking sheet. This works well for catching excess/run-off chocolate, but after the candy bars set they are difficult to remove from the rack. I suggest placing dipped candy on waxed paper – they peel right off!