Description
Delight in these irresistible Samoa Truffles, a perfect blend of toasted coconut, chocolate, and caramel.
Ingredients
Scale
- 1 cup shredded coconut, toasted
- 1 cup chocolate wafer cookies, crushed
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 tablespoon coconut oil
- 1/2 cup caramel sauce
- Sea salt, for sprinkling
Instructions
- Preheat your oven to 350°F. Spread the shredded coconut on a baking sheet and toast in the oven for about 5-7 minutes, stirring occasionally, until golden brown. Remove from the oven and let cool.
- In a large mixing bowl, combine the crushed chocolate wafer cookies, toasted coconut, sweetened condensed milk, and vanilla extract. Mix until well combined.
- Using your hands, form the mixture into small balls, about 1 inch in diameter, and place them on a parchment-lined baking sheet. Refrigerate for at least 30 minutes to firm up.
- In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until melted and smooth.
- Dip each chilled truffle into the melted chocolate, allowing any excess to drip off. Return the truffles to the parchment-lined baking sheet.
- Drizzle caramel sauce over the chocolate-coated truffles and sprinkle with a pinch of sea salt. Refrigerate until the chocolate is set, about 15-20 minutes.
Notes
- For a more intense coconut flavor, add an extra 1/4 cup of toasted coconut to the mixture before forming the truffles.
- Substitute the semi-sweet chocolate with dark chocolate for a richer taste, or use white chocolate for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 180
- Sugar: 10g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
Keywords: Samoa Truffles, chocolate truffles, dessert recipes