These Samoa truffles are a bite-sized twist on the classic cookie, featuring caramel, coconut, and chocolate. Perfect for parties or indulgent snacking!
Introduction
Samoa truffles are the ultimate bite-sized indulgence, inspired by the classic Girl Scout cookie. Combining rich caramel, toasted coconut, and decadent chocolate, these truffles are a no-bake dessert that’s as easy to make as it is delicious.
Perfect for parties, gifting, or satisfying your sweet tooth, these truffles have a soft, gooey center coated in smooth chocolate and topped with crunchy coconut. Their bite-sized nature makes them an irresistible treat for any occasion. If you love Samoas, these truffles are about to become your new favorite dessert!
Ingredients
- 2 cups crushed shortbread cookies
- 1 cup sweetened shredded coconut, toasted
- 1/2 cup caramel sauce
- 1/4 cup sweetened condensed milk
- 1/2 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 tablespoon coconut oil
- Extra toasted coconut, for garnish
Directions
- Toast the Coconut: Preheat a skillet over medium heat. Add shredded coconut and toast until golden brown, stirring frequently. Remove from heat and let cool.
- Make the Filling: In a mixing bowl, combine crushed shortbread cookies, toasted coconut, caramel sauce, sweetened condensed milk, and vanilla extract. Mix until a dough-like consistency forms.
- Shape the Truffles: Using your hands or a small cookie scoop, roll the mixture into 1-inch balls. Place the balls on a parchment-lined baking sheet and freeze for 15-20 minutes to firm up.
- Prepare the Chocolate Coating: Melt the chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
- Dip the Truffles: Remove the truffle balls from the freezer. Using a fork or skewer, dip each ball into the melted chocolate, ensuring it’s fully coated. Allow excess chocolate to drip off before placing it back on the parchment-lined sheet.
- Garnish: Sprinkle the tops of the truffles with extra toasted coconut before the chocolate hardens.
- Chill and Serve: Refrigerate the truffles for 20-30 minutes until the chocolate is set. Serve chilled or at room temperature.
How to Prepare
- Crushing the Cookies: Use a food processor for evenly crushed shortbread, or place them in a sealed bag and crush with a rolling pin.
- Toasting Coconut: Toast coconut carefully to avoid burning; it only takes a few minutes to achieve the perfect golden color.
- Shaping Tips: Wet your hands slightly if the mixture becomes sticky when rolling the truffles.
- Chocolate Coating: Ensure the chocolate is smooth and warm but not too hot to make dipping easier.
Preparation Time
- Prep Time: 15 minutes
- Chill Time: 20-30 minutes
- Total Time: 45 minutes
Servings
Makes about 20 truffles.
FAQs
1. Can I use homemade caramel sauce?
Yes, homemade caramel sauce will work perfectly and add a fresh, rich flavor.
2. How should I store these truffles?
Store them in an airtight container in the fridge for up to a week or in the freezer for up to 3 months.
3. Can I use dark chocolate instead of semi-sweet?
Absolutely! Dark chocolate adds a slightly less sweet and richer taste.
4. What if I don’t have shortbread cookies?
You can substitute graham crackers or vanilla wafers, though the flavor will differ slightly.
5. Are these gluten-free?
Use gluten-free shortbread cookies to make the recipe gluten-free.
Conclusion
Samoa truffles are an irresistible treat that combines all the beloved flavors of the classic cookie in a convenient, bite-sized dessert. With their rich caramel and toasted coconut filling encased in a smooth chocolate shell, these truffles are the perfect indulgence for any occasion.
The no-bake nature of this recipe makes it simple enough for novice bakers while still impressive enough for a party or holiday gift. Whether you’re a Samoa cookie enthusiast or just love decadent desserts, these truffles will satisfy your cravings. Try them out and share the sweet joy with friends and family!
