White Chocolate Coconut Truffle Tower

Crush graham crackers into crumbs using a food processor or a rolling pin. In a bowl, combine graham cracker crumbs, unsweetened shredded coconut, and unsweetened cocoa powder.

Make a well in the center of the dry mixture and pour in sweetened condensed milk and vanilla extract. Mix until the mixture is moist. Chill in the fridge for 30 minutes.

Roll teaspoon-sized balls of the mixture in your hands and place them onto a baking sheet lined tray. You should have around 30 to 35 truffles. Chill in the fridge while melting chocolate.

Microwave the white chocolate chunks in 20-second bursts, stirring in between each turn. Let the chocolate cool slightly.

To coat, drop a truffle into the melted white chocolate, and using two forks, gently toss the truffle and replace it on the tray. Once all are coated, let the truffles cool in the fridge.

Form a small piece of cardboard into a cone and staple it. Trim the base and top to create a flat surface.

Wrap the cone in tin foil and place it on a plate. Dip the base of each truffle into the leftover melted white chocolate and stick it onto the base of the cone. Once one row is complete, let it sit for a few minutes and continue up the cone.

Serve and enjoy!