Melt 4 oz (half) of the Lily's chocolate chips with coconut oil in a microwave-safe bowl in 15-second intervals, stirring between, until completely smooth.

Whisk in almond butter and almond milk until fully incorporated. Stir in crumbled macaroons. Cover with plastic wrap and refrigerate about 1 hour until firm.

Using a small scoop or spoon, scoop tablespoon-sized portions. Roll between your hands into round balls. Place on a parchment-lined baking sheet and return to fridge for 1 more hour.

Melt remaining 4 oz of Lily's chocolate the same way. Using a fork or toothpick, dip each chilled truffle in melted chocolate, shaking off excess. Return to parchment to harden. Store in an airtight container in the fridge or freezer.