Spread the shredded coconut in an even layer across a large baking sheet and place in a preheated 350°F oven. Toast for 10 to 15 minutes, stirring every 5 minutes, until lightly golden. Remove from the oven and allow to cool slightly.

In a mixing bowl, thoroughly blend the toasted coconut with the dulce de leche, sweetened condensed milk, and crushed Nilla Wafers until evenly incorporated.

Line another baking sheet with parchment paper. Using a tablespoon-sized scoop, portion out the mixture and form into rounded mounds on the lined sheet. Repeat until all the mixture is used. Transfer the sheet to the freezer and chill the truffles for about 30 minutes until firm.

Following the instructions on the package, melt the dark chocolate wafers, typically requiring about 1½ minutes in the microwave, stirring at 30-second intervals.

Dip the base of each chilled truffle into the melted chocolate and return to the parchment-lined tray.

Pour the remaining melted chocolate into a small resealable plastic bag, snip off a tiny corner, and drizzle the chocolate over the tops of the truffles for a decorative finish.

Store the completed truffles in an airtight container in the refrigerator or freezer, depending on preference.