In a large bowl, combine 1 cup of dairy-free sweetened condensed milk and 2 cups of fine shredded coconut. Stir well until fully mixed, ensuring that the coconut is evenly coated.

Begin rolling the mixture into 12 larger balls for the bodies and 12 smaller balls for the heads. Roll on extra shredded coconut and let firm on a baking sheet for about 10 minutes.

Melt about 2 ounces of vegan white chocolate and use it to attach the smaller ball atop each larger ball, letting them rest for another 10 minutes to harden.

Using black icing, pipe small dots for eyes and buttons, and apply orange icing for the noses using a toothpick for precision.

Insert thin pretzel sticks into the sides for arms and wrap red candy straps around their necks for scarves. Use more melted chocolate to secure if needed.

Place your truffles in an airtight container. They stay fresh at room temperature for one day, in the fridge for up to a week, or in the freezer for up to a month.