Melt the white chocolate in a double boiler and allow to cool. The water at the bottom should not boil, and the pot containing the chocolate should not touch the water.
Mix the mascarpone cheese, coconut spread and condensed milk until smooth. Add chilled melted chocolate and shredded coconut. Mix the mixture well, cover with plastic wrap in direct contact and place it in the refrigerator for at least 2 hours to set.
Meanwhile, roast the almonds: spread them on a baking tray lined with parchment paper and roast in a preheated oven at 200 °C for 8–10 minu- tes. Allow to cool.
Grind the cereal and the almond flakes in a food processor.
Melt the white chocolate and coconut oil in a double boiler. Pour into a narrow mug and allow to cool until at least lukewarm.
Using a fork, dip the balls in the coating and roll them in shredded coco- nut. Place on a tray and refrigerate to set the coating.