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:
- 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.
- 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.
- 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.
- 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.
- 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.
- Store:
- Store the Samoa truffles in an airtight container in the refrigerator or freezer until ready to serve.
Enjoy your delicious Samoa Truffles!