Preheat your oven to 350°F (175°C). Spread whole almonds evenly on a baking sheet and toast them in the oven for about 10-12 minutes, stirring halfway through. Once toasted, remove them from the oven and let them cool.

In a large mixing bowl, combine sweetened condensed milk, desiccated coconut, melted white chocolate chips, and vanilla extract. Stir until well-blended and smooth.

Grab a tablespoon of the mixture, flatten it in your palm, place a toasted almond in the center, and mold the mixture around it, rolling it into a ball.

Place the shaped truffles on a tray lined with parchment paper and refrigerate them for about 30-40 minutes to firm up.

Roll each truffle in extra desiccated coconut until fully coated, giving them a snowy appearance.

Transfer the finished truffles to an airtight container and refrigerate or freeze until ready to enjoy.