In a stand mixer beat together butter and sugar 2 minutes on medium speed.
Reduce speed to low and add milk powder, 3/4 cup coconut, vanilla wafers, and extract to combine. Refrigerate one hour or overnight.
Using a cookie scoop measure out dough balls and insert an almond into the center. Carefully remove the candy dough from the scoop and gently use your hands to shape the candy into balls. Roll each ball in coconut and serve.
Store in an airtight container refrigerated for up to 3 days.
Use the long sugar wafers with the cream in the middle. Do not use the Nilla wafers like you would for banana pudding for this recipe.
Store these candies in an airtight container in the refrigerator for up to 3 days.