Description
Indulge in these easy-to-make Samoa Truffles, combining chewy caramel coconut centers with a smooth chocolate coating for a delightful treat.
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)
- 16 ounces Ghirardelli dark chocolate wafers
Instructions
- 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.
- 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.
- Melt Ghirardelli chocolate wafers in the microwave or double boiler. Dip chilled truffles in chocolate and place on parchment to set.
- 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