This dessert is for those at the table who want just a little something sweet. Store truffles in an airtight container for up to five days.
Place first 5 ingredients in a food processor. Process 45 seconds, scraping down sides as needed, or until mixture forms a thick paste.
Place coconut in a shallow bowl. Shape the almond mixture into 36 (1-inch) balls. Roll balls in toasted coconut.
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