Line a baking sheet with wax paper.

In a large bowl, mix the coconut, sugar, sweetened condensed milk, and almonds.

Shape into 1 inch balls and place on wax paper. {It’s ok if they aren’t perfectly round, you’ll be able to perfect them later on.}

Refrigerate for at least one hour until firm.

Melt CandyQuik according to package directions.

Dip the coconut balls into the chocolate and place on wax paper. {I used two spoons to maneuver the dipping to still make the truffles look decent.}

Let the truffles sit until hard, 5-10 minutes.

Melt the white chocolate CandyQuik according to package directions.

Place in a small baggie and cut a small hole in one corner.

Carefully drizzle white chocolate over truffles.

Let sit until hard, 5-10 minutes.