First, you’re going to toast your coconut flakes! This gives them a nutty flavor and a little bit of crispiness.
To toast coconut: Spread it out in a single layer on a large baking sheet. Bake for 10 – 15 minutes, flipping the coconut flakes after every 5 minute increment, until they are golden brown.
Meanwhile, mix together Nilla wafer cookie crumbs with dulce de leche and sweetened condensed milk. Add in the coconut flakes when they’re done toasting and mix until well combined.
To form the Samoa truffles:
Scoop the mixture by the tablespoonful onto a parchment lined cookie sheet. Freeze the truffles for 30 minutes.
Last but not least: the chocolate drizzle!
Melt dark chocolate wafers in the microwave. Mine took 3 rounds of 30 seconds each (stirring between each one) to get smooth and melty.
Dip the bottom of each frozen truffle into the melted chocolate. When all the truffles are dipped, pour the remaining chocolate into a ziplog bag. Snip a whole in one corner of the bag and drizzle the chocolate over the top of all the truffles.
How to Store Truffles
Keep Samoa truffles in an airtight container in the fridge or freezer. I love the way these taste cold! So delicious on a hot summer day.
Tips & Tricks
Make sure you’re using canned dulce de leche in this recipe! Bottled caramel sauce will NOT work! I recommend this brand.
If you don’t have candy wafers, dark or semi sweet chocolate chips will work as a substitute.
These keep well in the fridge for about 2 weeks and in the freezer for up to 3 months. I find it hard to resist eating them all within a matter of days, though. They’re just that good.
If you love Caramel deLites or Samoa Girl Scout Cookies, then these easy Samoa Truffles are going to drive your taste buds crazy!
Samoa Truffles
Prep Time 5 minutes
Cook Time 15 minutes
Additional Time 30 minutes
Total Time 1 hour 30 minutes
If you love Caramel deLites or Samoa Girl Scout Cookies, then these easy Samoa Truffles are going to drive your taste buds crazy! Chewy delicious candy made from scratch, no girl scout cookies needed.
Ingredients
7 ounce sweetened, shredded coconut
1 can dulce de leche (14 ounce)
can sweetened condensed milk (14 ounce)
1 box (11 ounce) Nilla Wafer cookies, crushed (about 2 cups crushed)
16 ounce Ghirardelli dark chocolate wafers
Instructions
On a large baking sheet, spread coconut into a single layer. Bake in a 350 degree oven for 10-15 minutes, until lightly browned. Be sure to turn and flip the coconut every 5 minutes. Remove from oven.
In a bowl, combine coconut, dulce de leche, sweetened condensed milk and cookie crumbs. Stir until well combined.
Line a baking sheet with parchment paper. Scoop one tablespoon of mixture (I use this scoop) onto the parchment paper. Repeat until all mixture is used. Place baking sheet in freezer and freeze for about 30 minutes.
Melt chocolate wafers according to package directions (about 1 ½ minutes in microwave, stirring every 30 seconds). Dip bottom of each truffle in melted chocolate and return to parchment paper.
Once all truffles are dipped, put the remaining chocolate into a small ziploc bag. Snip off the corner and drizzle over truffles. Store in refrigerator (or freezer) in airtight container.
Notes
Make sure you are using 1 can of dulce de leche (the thick caramel). Many people who have had issues with this spreading are not using the right can. You can see the correct product here!
If you don’t have candy wafers, dark or semi sweet chocolate chips will work as a substitute.
These keep well in the fridge for about 2 weeks and in the freezer for up to 3 months. I find it hard to resist eating them all within a matter of days, though. They’re just that good.
Nutrition Information:
Yield: 72
Serving Size: 1
Amount Per Serving: Calories: 51Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 13mgCarbohydrates: 6gFiber: 1gSugar: 5gProtein: 0g