Samoa Truffles
Bite-Sized Coconut, Caramel, and Chocolate Bliss
If you love the iconic Girl Scout Samoa cookies, you’ll adore these Samoa Truffles—a no-bake treat that captures the classic cookie's flavors in a rich, bite-sized form. With toasted coconut, gooey caramel, and a luscious chocolate coating, these truffles are a decadent and easy-to-make dessert that’s perfect for parties, gifting, or indulging yourself.
Let’s dive into the recipe and create these irresistible Samoa-inspired delights!
Why You’ll Love These Truffles
- Rich and indulgent: The combination of chocolate, caramel, and coconut is pure decadence.
- Easy to make: No baking is is required, and the steps are simple.
- Perfect for any occasion: These truffles are great for parties, gifting, or enjoying with a cup of coffee.
- Customizable: Swap the shortbread cookies for graham crackers or experiment with different chocolate coatings.
What Ingredients You’ll Need
To make these delicious Samoa Truffles, gather the following ingredients:
- Shortbread cookies (crumbled as the base of the truffle)
- Shredded coconut (toasted for that signature flavor and texture)
- dulce de leche caramel (the gooey glue that holds the truffles together)
- Semi-sweet or milk chocolate chips (for the decadent coating)
- A touch of heavy cream (to smooth out the caramel)
Optional: A drizzle of melted white chocolate or caramel for decoration.
How to Make Samoa Truffles
- Toast the coconut:
- Spread the shredded coconut on a baking sheet and toast it in the oven until golden and fragrant, stirring occasionally. Let it cool completely.
- Prepare the truffle mixture:
- In a large bowl, combine crumbled shortbread cookies, toasted coconut, and softened caramel. Mix until a thick, sticky dough forms.
- Shape the truffles:
- Scoop small portions of the mixture and roll them into bite-sized balls. Place the truffles on a parchment-lined tray and refrigerate until firm.
- Melt the chocolate:
- Melt the chocolate chips in a microwave or double boiler until smooth. Dip each truffle into the melted chocolate, ensuring it’s fully coated. Place the truffles back on the parchment-lined tray.
- Decorate and set:
- While the chocolate coating is still wet, drizzle with melted caramel or white chocolate for a decorative touch. Allow the truffles to set at room temperature or in the refrigerator.
- Serve and enjoy:
- These truffles are best enjoyed chilled or at room temperature with their gooey, crunchy, and chocolatey perfection!
Pro Tips for Perfect Samoa Truffles
- Toast the Coconut Thoroughly:
- Toasting the coconut enhances its flavor and adds a slight crunch, making these truffles extra special.
- Chill Before Dipping:
- Refrigerate the truffles before dipping them in chocolate. This helps them hold their shape and prevents the coating from cracking.
- Use a Fork for Dipping:
- Use a fork or dipping tool to coat the truffles in chocolate for a smooth, even finish. Tap off any excess chocolate to avoid pooling.
- Customize the Size:
- Roll smaller truffles for bite-sized party treats or larger ones for a more indulgent dessert.
- Experiment with Drizzles:
- Add visual appeal by drizzling melted caramel, white chocolate, or even a sprinkle of sea salt on top.
Storage Information
- In the refrigerator: Store the truffles in an airtight container for up to 1 week. Place parchment paper between layers to prevent sticking.
- In the freezer: Freeze the truffles in a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.
FAQ: Samoa Truffles
1. Can I use pre-made caramel sauce?
Yes, high-quality store-bought caramel sauce works well and saves time. Just make sure it’s thick enough to hold the mixture together.
2. How do I prevent the truffles from sticking to my hands?
Lightly grease your hands with butter or oil when rolling the truffles to prevent sticking.
3. Can I use dark chocolate instead of semi-sweet?
Absolutely! Dark chocolate adds a slightly bitter contrast that complements the sweetness of the caramel and coconut.
4. What if my caramel is too hard?
If the caramel is too firm, warm it slightly with a splash of heavy cream to make it pliable for mixing.
5. Can I make these truffles nut-free?
Yes! Samoa Truffles are naturally nut-free, but always check the labels of your ingredients if you’re serving them to someone with allergies.
A Sweet Treat That’s Hard to Resist
These Samoa Truffles are a delightful way to enjoy the flavors of the iconic cookie in an easy, no-bake format. With their chewy, crunchy, and chocolatey perfection, they’re guaranteed to be a hit wherever you serve them.
So grab your ingredients, roll up your sleeves, and get ready to create a batch of these irresistible treats. Your taste buds will thank you!
Have you tried making Samoa Truffles? Share your tips, variations, or favorite moments in the comments below! 🍫✨
These Samoa Truffles are a delightful twist on the classic Samoa cookie, combining toasted coconut, gooey caramel, and a rich chocolate coating in a bite-sized form. Perfectly chewy and easy to make, these no-bake treats are ideal for parties, gifting, or satisfying your sweet tooth. With their irresistible flavor and elegant appearance, they’re sure to impress! 🍫✨
- 7 oz sweetened shredded coconut
- 1 can dulce de leche (14 oz)
- 1 can sweetened condensed milk (14 oz)
- 1 BOX Nilla wafer cookies crushed - 11 oz (about 2 cups crushed)
- 16 oz Almond chocolate bark or wafer
- Toast CoconutOn a large baking sheet, spread the coconut into a single layer. Bake in a 350-degree oven for 10-15 minutes, until lightly browned. Be sure to turn and flip the coconut every 5 minutes. Remove from oven.
- Combine coconut, dulce de leche, sweetened condensed milk, and cookie crumbs in a bowl. Stir until well combined.
- Line a baking sheet with parchment paper. Scoop one tablespoon of mixture onto the parchment paper. Repeat until all mixture is used. Place the baking sheet in the freezer and freeze for about 30 minutes.
- Melt chocolate wafers according to package directions (about 1 1/2 minutes in the microwave, stirring every 30 seconds). Dip the bottom of each truffle in melted chocolate and return to parchment paper.
- Once all the truffles are dipped, put the remaining chocolate into a small ziploc bag. Snip off the corner and drizzle it over the truffles. Store in an airtight container in the refrigerator (or freezer).
- Ensure you use one can of dulce de leche (the thick caramel). Many people who have had issues spreading this are not using the correct can. You can see the correct product here!
- Dark or semi-sweet chocolate chips will work as a substitute if you don't have candy wafers.
- These keep well in the fridge for about 2 weeks and in the freezer for up to 3 months. I find it hard to resist eating them all within a matter of days, though. They’re just that good
