Description
Irresistibly nostalgic Samoa Truffles capture the flavors of toasted coconut, gooey caramel, and dark chocolate in a bite-sized candy.
Ingredients
Scale
- 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
- 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.
- In a bowl, crush Nilla Wafers until fine and transfer to a large mixing bowl.
- Warm dulce de leche and sweetened condensed milk in a separate bowl until pourable, then add to the crushed cookies.
- Fold in 1¼ cups of toasted coconut. Mix until uniform and sticky.
- Scoop tablespoon-sized portions and roll into balls. Chill for 30–45 minutes.
- Melt dark chocolate wafers, cool slightly, and dip truffles.
- Drizzle with reserved dulce de leche and sprinkle remaining toasted coconut on top.
- 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