Line a small sheet pan with parchment paper.

In a large bowl combine coconut and condensed milk. Stir until you have a thick dough. When you pinch some of the mixture, it should hold its form. You want the dough to be a consistency that you can scoop and roll into balls. If your dough is too crumbly, mix in a little more condensed milk. If it is too wet or sticky, add more coconut.

Use a 1 tablespoon cookie scoop and pack the dough into the scoop. Release into your palm and roll between palms to form a smooth round ball. You may need to squeeze the dough a few times in your hand to make it more malleable before rolling. Place round ball onto your prepared sheet pan and repeat with the remaining dough.

Place balls into the freezer until completely solid. This should take around 30 minutes.

Add white chocolate to a microwave safe bowl and heat in 15-30 seconds, stirring in between with a spatula, until chocolate is completely melted and smooth. If needed, stir in melted coconut oil, 1 tsp at a time, until you have a chocolate that has a thin enough consistency for coating/dipping smoothly and easily. This may be needed if using white baking chips but likely won't be needed if using real white chocolate or white candy melts.

Remove frozen balls from freezer. Use two forks (or whatever dipping tool you prefer) to dip each ball into the melted chocolate, making sure to cover it completely. Gently shake off any extra chocolate and make sure coating is smooth and even, and carefully place the coated balls back on the parchment sheet. Try to wipe off as much of the bottom puddle of chocolate that the coated ball makes when it touches the parchment paper. Repeat with the remaining balls.

If desired, decorate the truffles with chocolate drizzle, sprinkles, or shredded coconut. Place chocolate truffles back into fridge until the chocolate coating is set. Store truffles in an airtight container in the fridge until ready to serve.