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Samoa Truffles

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  • Author: Stephanie
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 24 truffles 1x
  • Category: Dessert
  • Cuisine: American

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.

Find it online: https://recipe.ukfinda.com/samoa-truffles/