In a mixing bowl with paddle attachment, beat condensed milk and butter on medium speed until fluffy, about 2 minutes.
Mix in vanilla extract, Amaretto, 2.5 cups of coconut flakes and almond flour.
Refrigerate the mixture overnight.
Using a medium cookie scoop, form 1.5-inch balls placing one almond in the center and roll them in the remaining 1 cup of coconut flakes.
Notes
Storing Tip: Heat (or even room temperature) is enemy #1 for these treats. Store them in the freezer in an airtight container and serve in small batches.