Samoa Truffles Recipe

Samoa Truffles Recipe

Ingredients:

  • 7 ounces sweetened shredded coconut
  • 1 can dulce de leche (14 ounces)
  • 1 can sweetened condensed milk (14 ounces)
  • 1 box Nilla Wafer cookies, crushed (11 ounces, about 2 cups crushed)
  • 16 ounces Ghirardelli dark chocolate wafers

Instructions:

  1. Toast the Coconut:
    • Preheat your oven to 350°F (175°C).
    • Spread the shredded coconut in a single layer on a large baking sheet.
    • Bake for 10-15 minutes, stirring and flipping the coconut every 5 minutes until it’s lightly browned. Remove from the oven and let it cool.
  2. Prepare the Truffle Mixture:
    • In a large bowl, combine the toasted coconut, dulce de leche, sweetened condensed milk, and crushed Nilla Wafer cookies.
    • Stir until all ingredients are well combined.
  3. Form the Truffles:
    • Line a baking sheet with parchment paper.
    • Using a tablespoon-sized scoop, portion out the mixture onto the parchment paper.
    • Continue until all the mixture is used.
    • Place the baking sheet in the freezer for about 30 minutes to firm up the truffles.
  4. Dip in Chocolate:
    • Melt the Ghirardelli dark chocolate wafers according to the package directions (usually about 1 1/2 minutes in the microwave, stirring every 30 seconds).
    • Dip the bottom of each chilled truffle into the melted chocolate, then place them back on the parchment paper.
  5. Drizzle with Chocolate:
    • After all the truffles are dipped, transfer the remaining melted chocolate to a small ziplock bag.
    • Snip off a tiny corner of the bag and drizzle the chocolate over the top of the truffles.
  6. Store:
    • Store the Samoa truffles in an airtight container in the refrigerator or freezer until ready to serve.

Enjoy your delicious Samoa Truffles!