Line a baking sheet with parchment paper or with a non-stick baking mat. NOTE: Do not grease baking sheet, as the grease will cause the dough to flatten.
Cut butter into small pieces.
In a heavy saucepan over medium-high heat, combine the water and butter; bring mixture to a full rolling boil (make sure the butter has all melted).
Remove pan from the heat and add flour and salt all at once, stirring vigorously with a wooden spoon until blended. NOTE: The flour absorbs the liquid rapidly, and must be mixed thoroughly until there are no lumps left.
Reduce heat to medium; return pan to heat and continue stirring until the mixture leaves the sides of the pan and forms a ball.
Remove from heat and transfer the dough to the bowl of a mixer. With the paddle attachment, mix at low speed until the dough has cooled slightly. It should be about 140 degrees F. (use your digital thermometer to test the dough).
In a small bowl, add eggs and egg whites; Whisk until mixed together. At medium speed, beat the eggs/egg whites in a little at a time. Add no more than a quarter of the eggs at once; wait until eggs are completely absorbed before adding more (at first the eggs will act like they don't want to mix in, but they will). When all the eggs are absorbed, the dough is ready to use. The dough should be soft and a little sticky, but be able to hold its shape.
Place dough into a gallon sized plastic zip-top bag. Cut the end off one corner with scissors, to make an opening about 1/4 inch. Squeeze the mixture onto the pans into silver-dollar sized circles.
Dip your index finger in water, and pat down the pointed tip raised on each puff.
Place in oven for one minute then lower the heat to 375 degrees F.
Continue baking until golden brown, approximately 30 minutes. Be sure to rotate the pans half way through (switch pans so the top one is on the bottom rack and vice versa).
Remove from the oven and immediately prick the lower side of each puff with the tip of a sharp knife.
Return puffs to the oven and turn it off. Leave the door open slightly and allow the puffs to dry out for 10 to 15 minutes. Remove from oven and let puffs cool completely on the baking sheet on a wire rack before filling.
For the Filling:
While puffs are baking, mix the pudding mix and almond milk together until well blended.
Add bananas and mix until well incorporated.
Gently fold in whipped topping.
Cover and refrigerate until ready to fill.
When ready to fill, put mixture in a plastic bag with a piping tip, and gently squeeze the filling into the whole you created with your knife.
DO NOT OVERFILL OR THE PUFFS WILL BREAK OPEN
For the Topping:
Whisk coconut oil and filling mixture together with a fork.
Drizzle over puffs and immediately top with crushed vanilla wafers.
Refrigerate until ready to serve.
*WWpts= 1 pt per serving* *WWpts+= 2 pts per serving*