Moroccan Coconut Truffles - cooking recipe

Ingredients

2 1/2 cups dried coconut flakes, (natural, no sugar added, be sure to get medium size flakes, not the coarse or fine flakes).
14 ounces can sweetened condensed milk
12 -16 roasted almonds, (depending on how many truffles you make). you can also use walnuts or hazelnuts.
1 cup coconut flakes, for coating

Preparation

Mix the condensed milk and dried coconut flakes together. Check to see if you can make a ball with the mixture. If not, add some more coconut flakes. Mix again and set aside for 15 minutes to firm up.
With your hands, make balls and then insert a roasted almond (or walnut or hazelnut) into the center of the ball. Pat over where the nut was inserted.
Gently roll in a bowl of coconut to coat.
Place in the refrigerator for at least 4 hours. These are served cold.