Samoa Truffles

What makes these Samoa Truffles a must-try? They are made with vanilla wafer crumbs, toasted coconut, and melted caramel candy. They are then coated in melted chocolate and more toasted coconut. 

Hi guys! I made these Samoa Truffles for my friend Melanie a few years back on her blog. To this day, every time I serve it, it is always a hit. It’s so good that it deserves a second look, hence the repost on IGF today. If you missed it the first time around, I hope you will enjoy it this time!

Below is the original post with a couple of minor edits.

These Samoa Truffles are my take on the classic Samoa Cookies, which consist of caramel-covered vanilla cookies that are sprinkled with toasted coconut and drizzled with chocolate. Similarly, these truffles have the same basic elements. They contain vanilla wafer crumbs, melted caramel, and toasted coconut filling. This filling is then dipped in melted chocolate and rolled in more toasted coconut. Let me tell you, they are fabulous

The hubs, who is not a coconut fan, LOVED these truffles. When I initially asked him to do a taste test, he agreed to try only a little bite. It was quickly followed by, “I’ll have a half.” Soon after, he volunteered, “I’ll finish the rest.” He then ate a second. Gauging by my picky, non-coconut-loving husband, the truffles were a hit. And when he brought them to work the following day, my assessment proved to be correct—they were quickly snatched up!

Dipping and coating the truffles with chocolate and coconut takes a little bit of patience, but it is well worth it! You’ll want to make these on the regular!

Recommended supplies:

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• Parchment paper to set the truffles on.
• Small ice cream scoop is used to portion the truffles.

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Samoa Truffles

Author: Thao | In Good Flavor Cooking Method:Mixing Cuisine:American Courses:Dessert Recipe Keys: Mixing

Difficulty:BeginnerPrep time: 20 minutesCook time: 10 minutesRest time: 20 minutesTotal time: 50 minutesServings:15 Serving

Description

What makes these Samoa Truffles a must-try? They are made with vanilla wafer crumbs, toasted coconut, and melted caramel candy. They are then coated in melted chocolate and more toasted coconut. 

Ingredients

• 2 cups sweetened coconut flakes, divided
• 6 oz. (1 1/2 cups) crushed vanilla wafer cookies 
• 6 oz. caramel candy
• 6 tbsp. whole milk (divided), plus more if needed
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350 degrees F.
2. Spread coconut flakes into a thin layer on a large baking sheet. Bake for 4 minutes or until the bottom coconut turns golden brown. Remove from oven. Mix coconut and spread out into a thin layer. Return to oven and bake until all is golden brown, about 4 more minutes. Keep a close eye, as coconut will burn quickly when left unattended. Remove from oven. Allow to cool.
3. After cooling, transfer the coconut flakes to a large plastic bag. Close the opening and crush it using your hands. Remove 1/3 cup of the coconut and place it in a mixing bowl. Add the vanilla wafers to the bowl. Set aside.
4. Place caramel candy and 3 tablespoons of milk in a microwave-safe bowl. Microwave for 30 seconds. Stir. Continue microwaving at 20-second intervals and stirring until the caramel is smooth and creamy. 
5. Add melted caramel to the vanilla wafer/ coconut mixture. Stir to combine. The mixture should be sticky and moist but hold its shape when you ball it up in your hands. If it’s crumbly: warm 1 tablespoon milk and add to the mixture, 1/2 tablespoon at a time, until the mixture holds its shape when squeezed.
6. Drop the filling by rounded tablespoonful or a #50 (1.25 tablespoon capacity) ice cream scoop onto a parchment paper-lined tray. Spray hands with cooking spray. Roll each dollop into balls.
7. Place chocolate chips and 3 tablespoons of milk into a microwaveable bowl. Microwave for 30 seconds. Stir. Continue microwaving at 20-second intervals and stirring until chocolate is smooth and creamy. Allow to cool slightly.  
8. Place the reserved coconut into a small bowl. Working one at a time, dip one truffle into chocolate, using a fork to coat. Remove and scrape off excess chocolate. Place into coconut and gently pat on coconut. Place truffle back on parchment line tray. Continue coating the remaining truffles with chocolate and toasted coconut. Chill for 20 minutes or until chocolate sets.
9. Makes 15 truffles.

Notes

• Microwave times given are for a 1200-watt microwave oven. Increase or decrease cooking time slightly according to the wattage of your microwave. 
• As an alternative to microwaving, melt chocolate chips and milk in a heatproof bowl set over simmering water.

Keywords:Samoa Truffles, Toasted Coconut, Caramel, Vanilla Wafer

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