Samoa Truffles Caramel Coconut (Printable Version)
Chewy caramel-coconut bites coated in dark chocolate for a rich, indulgent treat.
# Everything You’ll Need:
→ Base Ingredients
01 -
7 ounces sweetened shredded coconut
02 -
14 ounces dulce de leche (thick caramel)
03 -
14 ounces sweetened condensed milk
04 -
14 ounces crushed Nilla Wafer cookies (about 3 cups)
→ Coating
05 -
16 ounces dark chocolate wafers
# Steps to Cook:
01 -
In a mixing bowl, blend shredded coconut, dulce de leche, sweetened condensed milk, and crushed cookies until fully incorporated.
02 -
Line a baking sheet with parchment paper. Scoop 1 tablespoon portions of the mixture onto the sheet. Freeze for 30 minutes.
03 -
Melt dark chocolate wafers in the microwave according to package instructions, stirring every 30 seconds. Dip the bottom of each frozen truffle into the melted chocolate, then place back on parchment paper.
04 -
Transfer remaining melted chocolate to a small bag, snip a corner, and drizzle over the truffles. Store truffles in an airtight container in the refrigerator or freezer.
# Extra Suggestions:
01 -
Use the correct thick dulce de leche to prevent spreading during assembly.
02 -
Dark or semi-sweet chocolate chips can substitute for candy wafers.
03 -
Toasted coconut adds a pleasant texture and flavor.
04 -
Store refrigerated for up to 2 weeks or frozen for up to 3 months.