In a large bowl, mix the coconut, sugar, sweetened condensed milk, and almonds.
Roll mixture into 1 inch balls and place on a wax paper-lined baking sheet. (don't worry if they're not perfectly round - they're easier to reshape when they're cold.)
Refrigerate for at least one hour until firm.
Melt chocolate chips in microwave (or a double boiler on the stove).
Dip the coconut balls (I recommend using a toothpick) into the melted chocolate and place on wax paper. Let the truffles sit until the chocolate hardens (5-10 minutes).
Melt the white chocolate and place into a piping page or small baggie with the corner cut.
Drizzle white chocolate over truffles and let harden.