Preparation:

• Make the bourbon balls: In a small shallow dish, combine the pecans and bourbon and soak overnight, stirring occasionally to make sure all the pecans are evenly soaked. In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl and using a handheld electric mixer, beat the butter on medium speed until creamy. Gradually add the powdered sugar and continue beating until the mixture is dry and crumbly. Add the soaked pecans and any remaining bourbon and beat for a few seconds on low speed until well incorporated. Refrigerate the mixture for 1 hour. Meanwhile, line two half-sheet pans with parchment paper and set aside. Once the mixture is chilled, using a small cookie scoop, scoop 1-inch balls and arrange them on the prepared sheet pans. Freeze for 1 hour until firm.
• Coat the bourbon balls: In a medium-size microwave-safe bowl, combine the chocolate and coconut oil. Microwave on full power for 1½ minutes until mostly melted, stopping and stirring at 30-second intervals. Be careful not to overheat the chocolate, which makes it thick, chunky, and dry. Once the chocolate is mostly melted, continue stirring and the last few pieces will melt completely. Remove the first pan of bourbon balls from the freezer and, working one at a time, poke a toothpick into each ball and dip it into the melted chocolate.
  Use a spoon, as needed, to coat the ball evenly on all sides. Let any excess chocolate drip into the bowl, then return the coated ball to the pan, remove the toothpick, and sprinkle some pecans on top. Repeat the process with the remaining balls. Let the chocolate harden before serving. To speed the process, place the pans of coated bourbon balls in the refrigerator.
• At-home tip: Bourbon balls can be made ahead and refrigerated in an airtight container for up to 3 weeks. You can also make the bourbon balls up to 2 months ahead and freeze them, then coat the frozen balls a few hours before serving.