These margarita balls are right up there with rum balls.
For superior texture, ensure vanilla wafers are crushed to a very fine crumb, and almonds are ground evenly. Over-grinding almonds can release too much oil, affecting the final consistency. When melting white chocolate, use a low power setting on the microwave or a double boiler to prevent scorching, which can cause it to seize. The mixture should be pliable but not overly sticky for easy shaping. For an elevated presentation and flavor, consider combining the white sugar coating with finely grated lime zest to amplify the margarita profile. Ensure adequate chilling time for the balls to firm up before serving, which also allows the flavors to meld beautifully. These keep well in an airtight container in the refrigerator for up to a week.