Description
Samoa Truffles are a delightful no-bake treat capturing the iconic blend of toasted coconut, rich caramel, and decadent chocolate, inspired by the classic Girl Scout cookie.
Ingredients
Scale
- 7 ounces sweetened shredded coconut
- 1 can (14 ounce) dulce de leche
- 1 can (14 ounce) sweetened condensed milk
- 1 box (14 ounce) Nilla Wafer cookies, crushed (about 3 cups crushed)
- 16 ounce Ghirardelli dark chocolate wafers
Instructions
- Preheat your oven to a gentle 300°F (150°C). Spread your sweetened shredded coconut flakes in a single layer on a baking sheet. Bake for 10-15 minutes, stirring every 3-5 minutes, until golden-brown. Remove and cool.
- Crush Nilla Wafer cookies into crumbs. In a separate bowl, warm the dulce de leche and sweetened condensed milk until pourable. Combine with cookie crumbs and toasted coconut. Mix to form a dough-like consistency.
- Scoop 1 tablespoon portions of the mixture and roll into balls. Place on a lined baking sheet and refrigerate for 30-45 minutes.
- Melt Ghirardelli dark chocolate wafers using microwave or double boiler. Allow to cool slightly, then coat each chilled truffle in chocolate and place back on the baking sheet.
- Drizzle warmed dulce de leche over the chocolate-coated truffles and sprinkle with toasted coconut. Refrigerate for 30 minutes to set.
Notes
- Store truffles in an airtight container in the refrigerator for up to 1-2 weeks.
- Freeze for up to 2-3 months.
- Let truffles sit at room temperature for 10-15 minutes before serving for best flavor.
- Prep Time: 2 hours
- Cook Time: 1 hour
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg