Introduction

Samoa Truffles are a delightful treat inspired by the classic cookie flavors of caramel, coconut, and chocolate. These bite-sized desserts combine toasted coconut and rich caramel, all coated in smooth semisweet chocolate. They’re perfect for satisfying your sweet tooth or sharing at gatherings.

The image shows a white plate holding several small, dome-shaped treats made of a light golden oat-like texture. Each treat sits on a base covered in dark melted chocolate, which pools slightly on the plate. Over the top, thick lines of golden caramel and dark chocolate drizzle cross each other, creating a striped pattern. The tops of the treats are finished with thin, irregular white flakes, adding a delicate touch. The background is a white marbled texture that softly contrasts with the treats’ warm colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup shredded coconut (sweetened or unsweetened)
1 cup caramel sauce (store-bought or homemade)
1/2 cup graham cracker crumbs
1/2 teaspoon vanilla extract
1 cup semisweet chocolate chips (for coating)
1 tablespoon coconut oil (optional, for smoothness)
Extra shredded coconut for rolling (optional)

Instructions

Step 1: In a dry skillet over medium heat, toast the shredded coconut until golden brown, stirring frequently to avoid burning (about 5-7 minutes). Remove from heat and let cool.
Step 2: In a mixing bowl, combine the toasted coconut, caramel sauce, graham cracker crumbs, and vanilla extract. Mix until well combined.
Step 3: Using your hands, take small portions of the mixture and roll them into balls about 1 inch in diameter. Place on a parchment-lined baking sheet.
Step 4: Place the baking sheet in the refrigerator for about 30 minutes to allow the truffles to firm up.
Step 5: In a microwave-safe bowl, combine the semisweet chocolate chips and coconut oil (if using). Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth.
Step 6: Remove the chilled truffles from the refrigerator. Using a fork or toothpick, dip each truffle into the melted chocolate, allowing any excess chocolate to drip off.
Step 7: Return the coated truffles to the baking sheet lined with parchment paper.
Step 8: If desired, sprinkle additional toasted coconut on top of the chocolate-coated truffles before the chocolate sets.
Step 9: Place the baking sheet back in the refrigerator for about 30 minutes, or until the chocolate is set.
Step 10: Once set, enjoy your Samoa Truffles or store them in an airtight container.

Tips & Variations

Use unsweetened coconut for a less sweet, more natural flavor.
Substitute caramel sauce with dulce de leche for a richer taste.
Add a pinch of sea salt on top of the chocolate before it sets to enhance the flavors.
For a faster set, place the truffles in the freezer instead of the refrigerator.

Storage

Store Samoa Truffles in an airtight container in the refrigerator for up to one week. For longer storage, freeze them for up to 3 months. When ready to eat, let frozen truffles thaw in the refrigerator for about 30 minutes. Reheat is not recommended as it may alter the texture.

How to Serve

The image shows a white plate with several small, round treats made from a light tan shredded coconut base, each partially dipped in dark glossy chocolate at the bottom, forming a thick layer beneath. On top of the coconut base, shiny caramel is drizzled in stripes, followed by thinner dark chocolate stripes that create a wavy pattern across each treat. Each one is crowned with a small piece of white coconut flake, adding texture and contrast to the warm colors. The plate sits on a white marbled surface, and the shallow focus highlights the front treats while softly blurring those in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade caramel sauce for this recipe?

Yes, homemade caramel sauce works beautifully and can add a personalized touch to your truffles. Just ensure it is thick enough to hold the mixture together.

What if I don’t have coconut oil for melting the chocolate?

You can melt the chocolate chips without coconut oil, but adding a small amount helps achieve a smoother consistency and easier dipping. If omitted, melt slowly and stir well to prevent burning.