Put the butter and condensed milk in a healthy bottom pan. Cook on low heat for about 8 minutes while stirring continuously. The mixture will thicken and start to leave the sides of the pan.
Add the cocoa powder and almond flour to the mixture. Keep stirring to remove any lumps and make a smooth paste.
Grease a large plate or baking dish with butter. Then pour the thick mixture on the plate and smooth with a spatula. Let it cool down a bit until it is safe to touch. We don't want it to cool down completely, but be a little warm, so it is easy to roll the balls.
Take small portions of the mixture and roll each into cherry-sized balls. Dip some in chopped nuts, some in shredded cocomit and leave some plain.
Store in air tight container for up to a week. You can be stored on the counter for 3-4 days, and in the refrigerator after that.