Orange Coconut Creams

1 (14 ounce) can sweetened condensed milk
1/2 cup real butter, cubed
2 pounds confectioners' sugar
1 cup flaked coconut
1 1/2 teaspoons orange extract
2 cups semisweet chocolate chips
2 (4 ounce) bars German sweet chocolate
2 tablespoons shortening

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

In a saucepan, combine the chips, chocolate and shortening. Cook and stir over low heat until smooth. Dip balls into chocolate. Place on wax paper until set.