Prepare the Carrots: Peel and grate 4 medium carrots.

Cook the Carrots: In a medium saucepan, combine the grated carrots, 1 cup of granulated sugar, and 2 tablespoons of vegetable oil. Cook over medium heat, stirring occasionally, until the carrots are tender and the mixture thickens slightly, about 10-15 minutes.

Cool the Mixture: Remove the saucepan from heat and let the carrot mixture cool to room temperature.

Prepare the Truffle Mixture: Once cooled, add 1 pack of crushed Petit Beurre biscuits, 1 cup of chopped walnuts, 1 cup of shredded coconut, and 1 teaspoon of ground cinnamon to the carrot mixture. Mix well.

Add Milk: Pour in ½ cup of milk and stir until everything is well combined and forms a dough-like consistency. If the mixture is too dry, add a bit more milk as needed.

Shape the Truffles: Roll the mixture into bite-sized balls and place them on a baking sheet lined with parchment paper.

Melt the White Chocolate: Chop 100 grams of white chocolate and place it in a heatproof bowl. Add 1 tablespoon of vegetable oil. Melt the chocolate using a double boiler or by microwaving in short bursts, stirring between intervals until smooth.

Coat the Truffles: Dip each truffle into the melted white chocolate, ensuring it is fully coated. Use a fork or toothpick to help coat the truffles evenly and remove any excess chocolate. Place the coated truffles back onto the parchment-lined baking sheet.

Chill: Refrigerate the truffles for at least 30 minutes to allow the white chocolate to set.

Serve and Enjoy: Once the chocolate coating has set, the truffles are ready to be enjoyed. Serve as a delightful treat or gift.