Description
Delicious and easy-to-make Samoa Truffles featuring a luscious blend of shredded coconut, dulce de leche, sweetened condensed milk, and crushed Nilla Wafer cookies, all coated in rich dark chocolate. These bite-sized treats capture the classic flavors of Samoa cookies in a fun, truffle form perfect for holiday gifting or anytime indulgence.
Ingredients
Scale
Dry Ingredients
- 7 ounces sweetened shredded coconut
- 14 ounces Nilla Wafer cookies, crushed (about 3 cups crushed)
Wet Ingredients
- 1 can (14 ounces) dulce de leche (thick caramel style)
- 1 can (14 ounces) sweetened condensed milk
Chocolate Coating
- 16 ounces Ghirardelli dark chocolate wafers
Instructions
- Combine Ingredients: In a large bowl, mix the shredded coconut, dulce de leche, sweetened condensed milk, and crushed Nilla Wafer cookies until the mixture is thoroughly combined and forms a sticky dough.
- Shape Truffles and Chill: Line a baking sheet with parchment paper. Use a tablespoon to scoop the mixture and drop it onto the parchment, forming individual truffle shapes. Repeat until all mixture is used. Place the baking sheet in the freezer and chill the truffles for about 30 minutes to firm up.
- Melt Chocolate: Melt the dark chocolate wafers in the microwave according to package directions, typically about 1 1/2 minutes, stirring every 30 seconds until smooth and fully melted.
- Dip Truffles: Remove the truffles from the freezer. Dip the bottom of each truffle into the melted chocolate, then place it back on the parchment paper-lined baking sheet.
- Decorate: Pour the remaining melted chocolate into a small ziploc bag, snip off one corner, and drizzle chocolate over the dipped truffles for extra decoration and flavor.
- Store: Once all truffles are coated and decorated, store them in an airtight container in the refrigerator for up to two weeks or in the freezer for up to three months until ready to serve.
Notes
- Use a can of thick dulce de leche for the best texture; thin caramel will result in spreading truffles.
- If you don’t have candy wafers, dark or semi-sweet chocolate chips can be used as a substitute for melting.
- To add extra flavor and texture, consider toasting the shredded coconut before mixing.
- These truffles keep well refrigerated for about 2 weeks and freeze well up to 3 months for longer storage.
- Refer to the original blog post for additional tips and tricks to perfect the recipe.
Nutrition
- Serving Size: 1 truffle
- Calories: 90
- Sugar: 12g
- Sodium: 40mg
- Fat: 4.5g
- Saturated Fat: 3.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg
