In a large mixing bowl, using an electric mixer on high speed, beat the butter and sweeteners until light and fluffy. Add the vanilla, almond extract, and salt and beat until incorporated, scraping the sides of the bowl as necessary.
Turn the mixer to low and slowly add the almond flour until well mixed.
Fold in 3 tbsp of the sprinkles, then place dough in the refrigerator for 15 minutes. While the dough is chilling, line a tray or plate(s) that will fit in your freezer with parchment or wax paper.
Roll the chilled dough into 18 equal-sized balls, about a tablespoon each, and place on the lined tray. Place the tray in the freezer for at least 30 minutes. The colder the dough balls are, the easier they are to work with.
In a microwave-safe bowl, melt the coconut oil and ½ cup white chocolate chips in 30-second increments, stirring after each round of heating, until smooth.
Spoon the melted chocolate over a single dough ball and sprinkle with the reserved sprinkles before the chocolate hardens. Repeat for all of the dough balls and place the tray in the freezer for 5 minutes, or until the chocolate has hardened before serving. Store the balls in the freezer for up to one month.