Description
These Samoa Truffles are inspired by the classic Girl Scout cookie, featuring a decadent combination of chocolate, caramel, and toasted coconut. These bite-sized treats are perfect for holidays, parties, or satisfying your sweet tooth!
Ingredients
Units
Scale
- 2 cups (200 g) graham cracker crumbs (or crushed shortbread cookies)
- 1 cup (120 g) shredded sweetened coconut, toasted
- 1/2 cup (120 ml) caramel sauce (store-bought or homemade)
- 1/4 cup (60 g) unsalted butter, melted
- 1/2 teaspoon vanilla extract
For coating:
- 1 cup (170 g) semi-sweet chocolate chips or melting wafers
- 1/4 cup (30 g) toasted coconut (for garnish)
Instructions
- Toast the coconut:
- Preheat your oven to 350°F (175°C). Spread the shredded coconut in an even layer on a baking sheet and toast for 5-8 minutes, stirring occasionally, until golden brown. Let it cool completely.
- Make the truffle mixture:
- In a large bowl, combine the graham cracker crumbs, 1 cup of toasted coconut, caramel sauce, melted butter, and vanilla extract. Mix until well combined and the mixture holds together when pressed.
- Form the truffles:
- Scoop out tablespoon-sized portions of the mixture and roll them into balls. Place the balls on a parchment-lined baking sheet. Freeze for 15-20 minutes to firm up.
- Melt the chocolate:
- In a microwave-safe bowl, melt the chocolate chips in 20-second intervals, stirring between each, until smooth and glossy.
- Coat the truffles:
- Dip each truffle into the melted chocolate using a fork or dipping tool, letting the excess chocolate drip off. Place the coated truffles back on the parchment-lined sheet.
- Garnish:
- Sprinkle the tops with the remaining toasted coconut before the chocolate sets.
- Set and serve:
- Let the truffles sit at room temperature or refrigerate until the chocolate is fully set. Serve and enjoy!
Notes
- Storage: Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
- Caramel tips: Use a thick caramel sauce for easier shaping. If the mixture feels too dry, add a bit more caramel.
- Drizzle: For extra flair, drizzle melted caramel or white chocolate over the finished truffles.