Begin by pulsing the sweetened shredded coconut in a blender until it resembles coarse crumbs.

In a bowl, combine the shredded coconut, powdered sugar, and sweetened condensed milk. Stir until you achieve a sticky dough.

Wrap the dough tightly in plastic wrap and refrigerate for about 30 minutes to firm up.

Once chilled, roll the dough into 1-inch balls for Mounds or 1.5-inch balls for Almond Joy, pressing a chopped almond into the center of each.

Arrange the balls on a lined baking sheet and freeze for 30 minutes to solidify.

In a microwave-safe dish, melt the chocolate wafers in 30-second intervals, stirring until smooth.

Dip the chilled coconut balls in the melted chocolate, letting excess drip off, then return to the lined sheet.

Allow the chocolate-coated bites to cool at room temperature or refrigerate for quicker results.