Preheat your oven to 350°F (175°C). Spread the whole almonds evenly on a baking sheet and toast them for about 10-12 minutes, flipping halfway through, until they are golden brown and fragrant.

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

Take a tablespoon-sized portion of the mixture, flatten it slightly, place a toasted almond in the center, and wrap the mixture around it to form a ball.

Transfer the tray of truffles into the refrigerator. Allow them to chill for 30-40 minutes, or until they are firm to the touch.

Remove the truffles from the refrigerator. Roll each chilled truffle in extra desiccated coconut.

Place the finished truffles in an airtight container. They can be stored in the refrigerator for up to a week or frozen for up to a month.