Directions:
Line a large cookie sheet with wax paper.
In a medium bowl, combine coconut flakes and sweetened condensed milk. The mixture should hold its shape when pressed together. If not, add a tablespoon more condensed milk at a time until it holds shape.
Using a large cookie scoop or 1.5 tablespoons of coconut mixture, shape into mounds and place on the wax paper-lined cookie sheet. Press one Fisher almond into the top of each mound. Place mounds into the freezer for 15 minutes or fridge for 30 minutes.
In a large microwave-safe bowl, melt chocolate according to package directions, until just melted. Do not overheat.
Place a mound on top of the melted chocolate. Using a spoon, gently spoon melted chocolate over the truffle. Using a fork, lift the truffle out of the chocolate and allow any excess chocolate to run off and drain back into the chocolate bowl. To help remove excess chocolate, you can lightly tap the fork on the side of the bowl.
Place truffles back on the lined tray. Allow chocolate to harden at room temperature. Serve fresh or store in an airtight container for up to a week.
Prep Time: 20 minutes | Chilling Time: 15-30 minutes | Total Time: 35-50 minutes
Kcal: 150 kcal per truffle (approx.) | Servings: 24 truffles
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