Crush Graham Crackers (250 gram) into crumbs with a food processor or a rolling pin. To a bowl, add graham cracker crumbs, Unsweetened Shredded Coconut (1/4 cup), and Unsweetened Cocoa Powder (1/3 cup). Mix until combined.
Make a well in the center of the dry mixture and pour Sweetened Condensed Milk (400 gram) and Vanilla Extract (1 teaspoon). Mix together until mixture is moist. Chill in fridge for 30 minutes.
Roll teaspoon-size balls of the mixture in your hand and place onto a baking sheet lined tray. You should have around 30 to 35 truffles. Chill in fridge while melting chocolate.
Microwave the White Chocolate Baking Squares (375 gram) in 20 second bursts, stirring in between each turn. Let chocolate cool slightly.
To coat, drop a truffle into the melted white chocolate, and using two forks, gently toss the truffle and replace on the tray. Once all coated, let the truffle cool in the fridge.
To make the tower, form a small piece of cardboard into a cone and staple. Trim the base and top to create a flat surface.
Wrap the cone in tin foil and place on a plate. Dip the base of each truffle into the leftover melted white chocolate and stick onto the base of the cone. Once one row is complete, let sit for a few minutes and continue up the cone.