Samoa Truffles

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen huh Same. Meet Samoa Truffles a bite sized mashup of everything wonderful about the famous cookie but less crunchy dishes to wash and fewer crumbs to vacuum. These are chewy caramel coconut centers wrapped in chocolate and jazzed up like a tiny dessert party in your mouth. Ready to make something that looks fancy but is shockingly easy Yes please.

Why This Recipe is Awesome

• It tastes like a Girl Scout cookie that decided to grow up and get all refined and cool.
• It is idiot proof even I did not mess it up the first time.
• You make one mixture and transform it into truffles which feels like actual magic.
• It stores like a champ in the fridge which means you can snack responsibly or pretend you are sharing.
• Quick for gifting and great for stashing in stealth snack stashes at home.

Yes it is indulgent. Yes you will want more than one. No I am not judging.

Ingredients You’ll Need

• 7 ounces sweetened shredded coconut
• 1 can (14 ounce) dulce de leche
• 1 can (14 ounce) sweetened condensed milk
• 1 box (14 ounce) Nilla Wafer cookies crushed about 3 cups crushed
• 16 ounce Ghirardelli dark chocolate wafers

Step-by-Step Instructions

1. Preparing the Toasted Coconut The heart of Samoa Truffles
   Preheat oven to 300 F 150 C. Spread sweetened shredded coconut in one even layer on an ungreased baking sheet. Bake 10 to 15 minutes stirring every 3 to 5 minutes until golden brown and fragrant. Transfer to a plate to cool then set aside about three quarters cup for topping and keep one and one quarter cups for the truffle base. Pro tip warm a dry skillet for quicker toasting but watch it like a hawk.

2. Crafting the Samoa Truffle Base The gooey foundation
   Crush the Nilla Wafers in a food processor until they resemble coarse sand or bash them in a heavy zip bag with a rolling pin. Warm the dulce de leche and sweetened condensed milk until pourable but still thick. Mix the warmed dulce de leche and condensed milk into the cookie crumbs then fold in the one and one quarter cups of toasted coconut. Press and mix until you have a sticky dough that holds together. Scoop tablespoons and roll into balls place on parchment and chill thirty to forty five minutes or freeze fifteen to twenty minutes until firm.

3. Creating the Signature Caramel Drizzle The swirl of sweetness
   Warm a small portion of dulce de leche until it flows easily but is not watery. Heat in short bursts in the microwave or do it slowly on very low heat. If it is stubborn add a tablespoon of heavy cream or milk at a time until it loosens. Keep warm for final assembly. Good caramel makes a huge difference here.

4. Coating with Chocolate Perfection The crisp exterior
   Melt the Ghirardelli chocolate wafers using short bursts in the microwave stirring well or use a double boiler and stir constantly. Add one tablespoon of coconut oil if you want a shinier thinner coating. Let the chocolate cool a bit until warm but still liquid. Dip chilled truffles one by one into chocolate using a fork and tap off excess. Return to parchment and let set at room temp or chill to speed up the process. Avoid water near the chocolate or it will seize into sad clumps.

5. Assembling the Samoa Truffles The finishing touches
   Rewarm the drizzle dulce de leche briefly if it stiffened. Drizzle caramel over each truffle using a spoon or a tiny piping bag then immediately sprinkle reserved toasted coconut onto the warm caramel so it sticks. Press lightly if needed. Chill at least thirty minutes so everything firms up and melds. Store in an airtight container in the fridge for up to two weeks or freeze up to three months.

Common Mistakes to Avoid

• Thinking you do not need to preheat the oven rookie move. Your coconut will burn or stay pale and sad.
• Using cold dulce de leche straight from the can it will fight you. Warm it so it plays nice.
• Letting water near melted chocolate one drop ruins the whole party. Dry spoon dry bowl dry everything.
• Skimping on chilling time the truffles will fall apart into blobs of regret. Chill them.
• Not toasting the coconut enough raw coconut lacks that caramelized nutty vibe the whole recipe relies on.

Alternatives & Substitutions

• No Nilla Wafers Try graham crackers or shortbread cookies for a different but still yummy base. I personally love the little extra buttery notes from graham crackers.
• Out of dulce de leche You can make dulce de leche by simmering a sealed can of sweetened condensed milk in water for a couple hours or use a high quality caramel sauce in a pinch. If you simmer a can do so with caution and follow safe can simmering guidelines.
• Want milk chocolate instead Use milk chocolate wafers instead of dark for a sweeter, more nostalgic result.
• Coconut shy Replace shredded coconut with finely chopped toasted pecans for a nuttier variation that still hits the texture notes. Not strictly Samoa but still great.
• Need vegan swaps Use sweetened condensed coconut milk and a plant based chocolate and check your wafers for dairy. Texture will change but still tasty.

FAQ (Frequently Asked Questions)

Q What if my truffle mixture is too wet how do I fix it
A Add more crushed cookies a tablespoon at a time until it firms up. Chill to help it hold shape. Easy fix.

Q Can I use store bought caramel sauce instead of dulce de leche
A Sure you can but dulce de leche gives that caramelized milk flavor that makes these feel special. Store bought caramel works in a pinch.

Q Can I use unsweetened coconut instead
A You could but the sweetness will change and the truffles will be less Samoa like. If you do, add a little extra sweetened condensed milk or a touch of sugar.

Q How long will these keep at room temperature
A Not long especially in warm places. Keep them in the fridge and bring to room temp for ten to fifteen minutes before serving for the best texture.

Q Can I make them ahead for a party
A Absolutely yes make them days in advance or freeze them if you want to prep weeks ahead. Let thaw in the fridge before you serve.

Q Any tips for neat drizzling
A Use a piping bag or a zip bag with a tiny corner snipped off and keep the dulce de leche warm but not runny. Practice on a paper towel if you want to look fancy.

Q Are these kid friendly
A Very much so unless the kids are allergic to coconut or chocolate then maybe supervise the comings and goings of sweets.

Final Thoughts

You just made bite sized rounds of joy that look way fancier than they are. Serve them at parties or hide them in the back of the fridge and take selfies with your triumph it is all valid. Let them sit at room temperature briefly before eating for the best texture and flavor. Treat yourself you earned it.

Conclusion

Want to peek at more takes on this idea Check out the detailed version at Samoa Truffles Recipe – Shugary Sweets or browse another close riff at Samoa Truffles – I Wash You Dry. Both sites have lovely photos and extra tips if you want to nerd out on technique or presentation.

Enjoy the sticky coconut caramel chocolate goodness and go impress someone or yourself with your truffle game.

Samoa Truffles

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• Author: admin
• Total Time: 45 minutes
• Yield: 24 servings 1x
• Diet: Vegetarian

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Description

Indulge in these easy-to-make Samoa Truffles, combining chewy caramel coconut centers with a smooth chocolate coating for a delightful treat.

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Ingredients

Scale 1x2x3x

• 7 ounces sweetened shredded coconut
• 1 can (14 ounces) dulce de leche
• 1 can (14 ounces) sweetened condensed milk
• 1 box (14 ounces) Nilla Wafer cookies, crushed (about 3 cups)
• 16 ounces Ghirardelli dark chocolate wafers

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Instructions

1. Preheat oven to 300°F (150°C). Spread shredded coconut in a single layer on a baking sheet and bake for 10 to 15 minutes, stirring every 3 to 5 minutes until golden brown. Set aside.
2. Crush Nilla Wafers until they resemble coarse sand. Warm dulce de leche and sweetened condensed milk until pourable, then mix with cookie crumbs and toasted coconut to form a dough. Roll into balls and chill.
3. Melt Ghirardelli chocolate wafers in the microwave or double boiler. Dip chilled truffles in chocolate and place on parchment to set.
4. Drizzle with warm dulce de leche and sprinkle reserved coconut on top. Chill to firm.

Notes

For a shinier chocolate coating, add a tablespoon of coconut oil. Store in an airtight container in the fridge for up to two weeks or freeze for three months.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 truffle
• Calories: 150
• Sugar: 13g
• Sodium: 50mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 0mg

Keywords: Samoa, truffles, dessert, coconut, chocolate, easy dessert, sweet treat