Description
No-bake Samoa Truffles that replicate the beloved Girl Scout cookie flavors with less hassle, combining toasted coconut, caramel, and chocolate.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 300°F. Spread the sweetened shredded coconut in an even layer on a baking sheet and bake for 10 to 15 minutes until golden brown, stirring every 3 to 5 minutes. Reserve 3/4 cup for finishing.
- Crush Nilla Wafers into coarse crumbs. Warm the dulce de leche and sweetened condensed milk until pourable. Mix with cookie crumbs and 1 1/4 cups of toasted coconut until a moist dough forms. Scoop and roll into tablespoon-sized balls, then chill for 30 to 45 minutes.
- Warm extra dulce de leche for drizzling. If needed, add cream or milk for a smoother consistency.
- Melt Ghirardelli chocolate wafers in intervals, stirring until smooth. Add coconut oil for a thinner coating if desired. Dip each chilled truffle in chocolate, then let set on parchment paper.
- Rewarm the drizzle if it has cooled. Spoon or pipe it over each chocolate-coated truffle, immediately sprinkling with reserved toasted coconut. Chill truffles for at least 30 minutes to firm up and set the caramel.
Notes
Make ahead friendly; flavors improve after chilling. Store in the fridge for 1-2 weeks or freeze for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 10g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg
Keywords: Samoa Truffles, No-Bake, Dessert, Chocolate, Coconut