In a 350 oven, toast pecans for 8 minutes (or until toasted to your liking) on a parchment lined sheet. Set aside to cool, and turn the oven down to 325.
Place the sweetened condensed milk into the top of a double boiler, and heat on high until it is thickened - about 40 minutes. Keep warm.
In a large mixing bowl, combine the coconut, sugar, flour, and salt; mix well. In a separate bowl, whisk the egg whites until frothy. Pour the egg whites over the coconut mixture, and add in the pecans. Mix well.
Using either a tablespoon or tablespoon-capacity cookie scoop, drop macaroons onto a greased or parchment-lined cookie sheet. Bake at 325 for 20 minutes. Allow to cool on rack.
Melt the chocolate and shortening in the microwave at 30-second intervals, stirring between each. Once it is smooth, drizzle over cooled macaroons. Follow by drizzling the thickened sweetened condensed milk over the chocolate.
