Line a large cookie sheet with wax paper.

In a medium bowl, combine coconut flakes and sweetened condensed milk. The mixture should hold its shape when pressed together. If not, add a tablespoon more condensed milk at a time until it holds shape.

Using a large cookie scoop or 1.5 tablespoons of coconut mixture, shape into mounds and place on wax paper cookie sheet. Press one Fisher almond into the top of each mound. Place mounds into the freezer for 15 minutes or fridge for 30 minutes.

In a large microwave safe bowl, melt chocolate according to package directions, until just melted. Do not over heat.

Place mound on top of melted chocolate. Using a spoon, spoon melted chocolate gently over truffle. Using a fork, lift the truffle out of the chocolate and allow any excess chocolate to run off and drain back into chocolate bowl. To help remove excess chocolate, you can lightly tap the fork on side of the bowl.

Place truffles back on lined tray. Allow chocolate to harden at room temperature. Serve fresh or store in an airtight container for up to a week.