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Samoa Truffles: A Decadent Coconut-Caramel Chocolate Delight Recipe

★★★★★

4.4 from 112 reviews
  • Author: Matteo
  • Total Time: 1 hour 10 minutes
  • Yield: About 20 truffles 1x

Description

Samoa Truffles are a luscious and indulgent dessert inspired by the flavors of the classic Samoa cookie. These bite-sized treats combine toasted shredded coconut, rich caramel, and crunchy graham cracker crumbs, all enveloped in a smooth semisweet chocolate coating. Easy to make and irresistibly delicious, they are perfect for special occasions or whenever you crave a decadent sweet treat.

Ingredients

Scale

Truffle Base

  • 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

Chocolate Coating

  • 1 cup semisweet chocolate chips
  • 1 tablespoon coconut oil (optional, for smoothness)
  • Extra shredded coconut for rolling (optional)

Instructions

  1. Toast the Coconut: In a dry skillet over medium heat, toast the shredded coconut until golden brown, stirring frequently to avoid burning. This process takes about 5 to 7 minutes. Once toasted, remove the skillet from heat and allow the coconut to cool completely.
  2. Mix Ingredients: In a mixing bowl, combine the cooled toasted coconut with caramel sauce, graham cracker crumbs, and vanilla extract. Stir thoroughly until the mixture is well blended and sticky enough to form balls.
  3. Shape the Mixture: Using your hands, scoop small portions of the mixture and roll them into approximately 1-inch diameter balls. Arrange these balls on a baking sheet lined with parchment paper.
  4. Chill: Place the baking sheet in the refrigerator for about 30 minutes to let the truffles firm up, making them easier to dip.
  5. Melt Chocolate: In a microwave-safe bowl, combine the semisweet chocolate chips and coconut oil if using. Microwave in 30-second intervals, stirring between each, until smooth and fully melted.
  6. Dip the Truffles: Remove the truffles from the refrigerator. Use a fork or toothpick to dip each truffle into the melted chocolate, allowing excess chocolate to drip off before placing it back onto the parchment-lined baking sheet.
  7. Sprinkle Coconut (Optional): While the chocolate is still wet, sprinkle additional toasted coconut on top of each truffle to add texture and flavor.
  8. Chill Again: Return the baking sheet to the refrigerator and chill for another 30 minutes or until the chocolate coating is completely set.
  9. Serve: Once the chocolate is firm, your Samoa Truffles are ready to enjoy. Store any leftovers in an airtight container in the refrigerator to maintain freshness.

Notes

  • Use sweetened or unsweetened shredded coconut depending on your preference; sweetened adds extra sweetness.
  • For best results, toast the coconut evenly by stirring constantly to prevent burning.
  • Coconut oil in the chocolate helps create a smoother, shinier coating but can be omitted if preferred.
  • If you don’t have caramel sauce, you can make a quick caramel by melting sugar with butter and cream.
  • Store truffles in the refrigerator for up to one week or freeze for longer storage.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Keywords: Samoa Truffles, coconut truffles, chocolate caramel dessert, no bake truffles, homemade candy, sweet treats

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Find it online: https://todayplates.com/samoa-truffles-a-decadent-coconut-caramel-chocolate-delight-recipe/