Samoa Truffles Recipe: Irresistible Coconut Caramel Chocolate Treats
Indulge in the ultimate dessert experience with these Samoa Truffles, a decadent blend of toasted coconut, creamy dulce de leche, and rich dark chocolate. Perfect for any occasion, these truffles are easy to make and impossible to resist. Follow this step-by-step guide to create a batch of these heavenly treats that will leave everyone asking for more!
Ingredients
- 7 oz sweetened, shredded coconut
- 1 can (14 oz) dulce de leche
- 1 can (14 oz) sweetened condensed milk
- 1 box (11 oz) Nilla Wafer cookies, crushed (about 2 cups)
- 16 oz Ghirardelli dark chocolate wafers
Preparation
Start by preheating your oven to 350°F. Spread the shredded coconut on a large baking sheet in a single layer. Bake for 10-15 minutes, stirring every 5 minutes, until the coconut is lightly browned. Remove from the oven and let it cool.
In a large mixing bowl, combine the toasted coconut, dulce de leche, sweetened condensed milk, and crushed Nilla Wafer cookies. Stir until the mixture is well combined and forms a thick, sticky dough.
Line a baking sheet with parchment paper. Using a tablespoon or cookie scoop, portion the mixture into small balls and place them on the prepared sheet. Freeze for 30 minutes to firm up.
Meanwhile, melt the dark chocolate wafers in the microwave in 30-second intervals, stirring after each interval until smooth. Dip the bottom of each truffle into the melted chocolate and return it to the parchment paper. Once all truffles are dipped, transfer the remaining chocolate to a ziploc bag, snip off a corner, and drizzle over the truffles for an extra touch of elegance.
Store the Samoa Truffles in an airtight container in the refrigerator or freezer. Serve chilled and enjoy the perfect blend of coconut, caramel, and chocolate in every bite!
