Melt 4oz of Lily’s chocolate and coconut oil in amicrowave-safe bowlor on a double boiler. Mix every 15 seconds if using themicrowaveto avoid burning. Once the chocolate is completely melted and smooth,whiskin the almond butter and almond milk, and crumbled coconut macaroons. Stir until completely combined. Cover withplastic wrapand cool in the fridge for about 1 hour. Once the ganache is firm, use a smallscooperorspoonto make tbsp-sized balls. Roll them between your hands to make them round. Place the truffles on abaking sheetlined withparchment paperand return back into the fridge for another 1 hour. Once the truffles are cool, melt the remaining chocolate the same way you did before. Using aforkor atoothpick, carefully dip each truffle in the melted chocolate. Shake off the excess chocolate and return back to the baking sheet to harden. Store in anairtight containerin the fridge or the freezer.