Samoa Truffles

There’s something irresistibly nostalgic about these Samoa Truffles — they capture the toasted coconut, gooey caramel, and dark chocolate of the classic cookie in one bite-sized candy. They’re perfect for when you want a luxurious treat that still tastes like a childhood favorite. Make a batch and you’ll be transporting everyone back to cookie-sale days with each decadent mouthful.

Why make this recipe
If you’re tired of boxed candy that’s one-note and uninspired, these Samoa Truffles are the solution: they layer textures and flavors — crisp toasted coconut, creamy dulce de leche, cookie crumb structure, and a crisp chocolate shell — into a single small bite. They’re a relatively simple homemade candy that delivers bakery-quality flavor without complicated techniques, and they travel, freeze, and gift beautifully.

Ingredients

• 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 ounces Ghirardelli dark chocolate wafers

Step-by-Step Guide to Making Samoa Truffles

1. Preparing the Toasted Coconut – The Heart of Samoa Truffles
   Preheat your oven to 300°F (150°C). Spread the 7 ounces of sweetened shredded coconut in a single, even layer on a large, ungreased baking sheet. Bake for 10–15 minutes, stirring every 3–5 minutes, until the coconut turns a rich golden-brown and you can smell that toasty, caramel-like aroma. Remove the tray immediately and transfer the coconut to a clean plate or another baking sheet to stop it from continuing to brown. When it’s completely cool, divide the toasted coconut: reserve about ¾ cup to sprinkle on the finished truffles and set aside the remaining 1¼ cups to mix into the truffle base. (Chef’s note: if you prefer, you can toast the coconut in a dry skillet over medium-low heat, watching closely and stirring constantly — it’s faster but requires more attention.)

2. Crafting the Samoa Truffle Base – The Gooey Foundation
   Crush the Nilla Wafers until they resemble coarse sand. A food processor makes quick work of this, but a sturdy Ziploc bag and rolling pin works fine too. Transfer the crumbs to a large mixing bowl. In a separate microwave-safe bowl, warm the dulce de leche and sweetened condensed milk briefly until they are pourable but still thick (about 20–30 seconds depending on your microwave; stir and repeat as needed). Add the warmed dulce de leche and sweetened condensed milk to the cookie crumbs. Fold in the 1¼ cups of toasted coconut you set aside. Using a sturdy spatula or clean hands, mix until you have a uniform, sticky, dough-like mixture that holds together when pressed. The texture should be moist and pliable, not runny; if it’s too wet, add a little more cookie crumbs, a tablespoon at a time. Scoop portions of about 1 tablespoon and roll between your palms to form smooth balls about 1–1.5 inches in diameter. Place them on a parchment-lined baking sheet and chill in the refrigerator for 30–45 minutes to firm up (or freeze for 15–20 minutes if you’re short on time). Tip: the exact firmness depends on the moisture of your dulce de leche and condensed milk; adjust with crumbs or a touch of extra dulce de leche until the mixture is workable.

3. Creating the Signature Caramel Drizzle – The Swirl of Sweetness
   Reserve a small portion of dulce de leche (about ¼–⅓ cup) and gently warm it until it’s fluid enough to drizzle but not too thin. Heat in 15-second microwave bursts, stirring between each, or warm over very low heat in a small saucepan. If it is thicker than you like for drizzling, stir in up to 1 tablespoon of heavy cream or whole milk at a time until you reach a drizzle-able consistency. Set aside, covered, while you prepare the chocolate coating so it stays warm for assembly.

4. Coating with Chocolate Perfection – The Crisp Exterior
   Melt the 16 ounces of dark chocolate wafers using your preferred method: microwave in 30-second intervals, stirring thoroughly after each until nearly smooth (finish stirring to melt the last bits), or use a double boiler over simmering water, stirring constantly. If you want a glossier, slightly thinner shell for easier dipping, stir in 1 tablespoon of coconut oil or vegetable shortening once the chocolate is smooth. Let the melted chocolate cool slightly so it’s warm but not hot — this prevents the dulce de leche inside from softening too much when dipped. Remove your chilled truffles from the refrigerator. Working one at a time, drop a truffle into the chocolate and use a dipping fork or spoon to coat it fully, tapping off excess chocolate against the bowl. Transfer the coated truffle to the parchment-lined tray. Repeat until all truffles are coated. Allow them to set at room temperature for a few minutes, or speed things up by placing the tray in the refrigerator for 10–15 minutes until the shell is firm. (Troubleshooting: always keep water away from your chocolate to prevent seizing; if chocolate thickens, gently warm it and stir in a tiny amount of neutral oil.)

5. Assembling the Samoa Truffles – The Finishing Touches
   Once the chocolate is set, rewarm the reserved dulce de leche if necessary so it’s pourable for drizzling. For a free-form look, use a spoon and move it back and forth to create thin ribbons of caramel across the top of each truffle. For more control, transfer the warm dulce de leche into a piping bag or a small Ziploc bag and snip a tiny corner to pipe narrow lines. Immediately after drizzling each truffle, sprinkle the reserved ¾ cup of toasted coconut over the wet caramel so the flakes adhere. Lightly press the coconut into the caramel if needed. When all truffles are decorated, chill them in the refrigerator for at least 30 minutes so the caramel firms and the chocolate and coconut set. They’re best stored in an airtight container in the fridge and will keep well for 1–2 weeks; they also freeze nicely for longer storage — see storage tips below. Enjoy the layered flavors: crisp coconut, creamy dulce de leche, crunchy cookie interior, and a dark chocolate shell.

Best Way to Store Samoa Truffles

• Refrigerate in an airtight container: 1–2 weeks at 35–40°F (2–4°C).
• Freeze for longer storage: up to 2–3 months at 0°F (-18°C); thaw in the refrigerator before serving.
• For short-term serving: let chilled truffles sit at room temperature for 10–15 minutes to come to optimal flavor and texture.

Serving Suggestions for Samoa Truffles

• Serve them on a small dessert platter with a sprinkling of extra toasted coconut and a few caramel drizzle accents on the plate for presentation.
• Pair with strong coffee or an espresso martini — the bitter roast and dark chocolate complement the sweet caramel and coconut beautifully.
• Offer them alongside other bite-sized confections (salted caramels, dark chocolate ganache squares) for a varied dessert tray.
• For holiday gifting, stack truffles in small boxes separated by parchment rounds and tie with twine; include a note suggesting they be brought to room temperature briefly before eating.

Tips to make Samoa Truffles

• Toast the coconut slowly and watch it closely — burnt coconut turns bitter fast. Stir every few minutes for even color.
• Chill the truffle balls thoroughly before dipping to prevent the interior from becoming too soft and the chocolate shell from cracking.
• Warm your dulce de leche gently and in small increments when you need it pourable for drizzling; overheating makes it grainy.
• Use a high-quality dark chocolate for the coating — it creates the best snap and flavor contrast with the sweet filling.

variation (if any)

• Coconut-forward vs. Cookie-forward (comparison): If you love coconut, increase toasted shredded coconut in the base from 1¼ cups to 1½–1¾ cups and reduce cookie crumbs slightly for a chewier, more coconut-forward center. If you prefer a sturdier, crumblier center (more like a petit four), add up to ½ cup more crushed Nilla Wafers and omit a small amount of dulce de leche to tighten the dough.
• Chocolate swap (paragraph): For a sweeter, milkier finish, swap the dark chocolate wafers for high-quality milk chocolate or semi-sweet chocolate. If you like a very distinct dark contrast, use a 60–72% cacao dark chocolate. For an adult twist, you can stir a tablespoon of dark rum or coconut rum into the truffle base while mixing — the alcohol will mellow the longer the truffles sit.

FAQs

Q: How do I prevent the chocolate from cracking after dipping?
A: Make sure your truffle centers are fully chilled and the chocolate is cooled slightly before dipping. When the chocolate and centers are close in temperature, the shell is less likely to develop stress cracks.

Q: Can I make these without dulce de leche?
A: Yes. You can simmer a can of sweetened condensed milk on the stove (in a water bath) or in the slow cooker to make your own dulce de leche. Alternatively, use a high-quality store-bought dulce de leche or a thick caramel sauce; the texture is important to bind the center.

Q: How long will they keep at room temperature?
A: Because of the dulce de leche and condensed milk, it’s safest to keep these refrigerated. If left at room temperature, aim to consume them within a day in cool conditions.

What if my chocolate seizes?

• If a little water splashes into your melted chocolate and it becomes grainy, try removing the bowl, drying everything, and adding a small amount (1 tsp) of neutral oil or warming gently while stirring to bring it back. If it’s beyond saving, remelt a fresh batch and proceed.

Are these freezer-friendly?

• Yes. Place truffles in a single layer on a tray to freeze until firm, then transfer to an airtight, freezer-safe container separating layers with parchment. Thaw in the refrigerator before serving.

Q: Can I make the truffle centers ahead of time?
A: Absolutely — form the centers and freeze them on a tray. Once frozen, transfer to a sealed container and keep in the freezer up to 2–3 months. Dip straight from frozen or partially thawed, but be mindful of condensation.

Final notes and serving etiquette

• Letting the truffles sit for 10–15 minutes at room temperature before eating makes the dulce de leche slightly softer and brings out deeper flavors from the chocolate.
• For gifting, layer in parchment and keep refrigerated until giving. Include storage instructions so recipients know to chill before enjoying.

Conclusion

If you want a tested reference while you bake, this Samoa Truffles Recipe from Shugary Sweets offers a helpful classic take on the flavors used here. For another perspective on assembly and variations, see this well-written Samoa Truffles guide at I Wash You Dry for extra tips and photos.

Samoa Truffles

---

• Author: admin
• Total Time: 60 minutes
• Yield: 30 truffles 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Irresistibly nostalgic Samoa Truffles capture the flavors of toasted coconut, gooey caramel, and dark chocolate in a bite-sized candy.

---

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 crushed)
• 16 ounces Ghirardelli dark chocolate wafers

---

Instructions

1. Preheat your oven to 300°F (150°C). Spread 7 ounces of shredded coconut on a baking sheet and bake for 10–15 minutes until golden brown.
2. In a bowl, crush Nilla Wafers until fine and transfer to a large mixing bowl.
3. Warm dulce de leche and sweetened condensed milk in a separate bowl until pourable, then add to the crushed cookies.
4. Fold in 1¼ cups of toasted coconut. Mix until uniform and sticky.
5. Scoop tablespoon-sized portions and roll into balls. Chill for 30–45 minutes.
6. Melt dark chocolate wafers, cool slightly, and dip truffles.
7. Drizzle with reserved dulce de leche and sprinkle remaining toasted coconut on top.
8. Refrigerate for at least 30 minutes before serving.

Notes

Store in an airtight container in the refrigerator for 1–2 weeks or freeze for up to 2–3 months.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: American

Nutrition

• Serving Size: 1 truffle
• Calories: 150
• Sugar: 12g
• Sodium: 20mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 5mg

Keywords: candy, dessert, Samoa, truffles, chocolate