Samoa Truffles Recipe

Introduction

These Samoa Truffles capture the delightful flavors of the beloved cookie in a rich, bite-sized treat. Combining coconut, caramel, and chocolate, they’re perfect for satisfying your sweet tooth with minimal effort.

Ingredients

• 7 ounces sweetened shredded coconut
• 1 can (14 ounces) dulce de leche
• 1 can (14 ounces) sweetened condensed milk
• 1 box (14 ounces, about 3 cups crushed) Nilla Wafer cookies, crushed
• 16 ounces Ghirardelli dark chocolate wafers

Instructions

1. Step 1: In a bowl, combine the shredded coconut, dulce de leche, sweetened condensed milk, and crushed cookies. Stir until the mixture is well blended.
2. Step 2: Line a baking sheet with parchment paper. Using a tablespoon, scoop portions of the mixture onto the parchment, spacing them apart. Freeze for about 30 minutes until firm.
3. Step 3: Melt the chocolate wafers according to the package instructions, typically about 1 1/2 minutes in the microwave, stirring every 30 seconds.
4. Step 4: Dip the bottom of each frozen truffle into the melted chocolate, then place back on the parchment. After all truffles are dipped, transfer remaining chocolate to a small plastic bag, snip a corner, and drizzle over the truffles.
5. Step 5: Store the truffles in an airtight container in the refrigerator or freezer until ready to serve.

Tips & Variations

• Use high-quality dark chocolate for the best flavor and smooth texture.
• For a nuttier twist, add a pinch of toasted pecans or almonds into the mixture before freezing.
• If dulce de leche isn’t available, you can substitute with caramel sauce, but the texture may vary slightly.

Storage

Store Samoa Truffles in an airtight container in the refrigerator for up to one week, or freeze for longer storage up to one month. To enjoy, bring refrigerated truffles to room temperature for about 10 minutes before serving. If frozen, allow to thaw in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie instead of Nilla Wafers?

Yes, you can substitute with graham cracker crumbs or digestive biscuits for a similar texture and flavor.

Do the truffles need to be refrigerated?

Yes, refrigeration helps the truffles hold their shape and keeps the chocolate coating firm. They can also be frozen for longer storage.

Samoa Truffles Recipe

Print Recipe

★★★★★

5 from 116 reviews

Delicious Samoa Truffles that capture the irresistible flavors of the classic Samoa cookie. These no-bake truffles combine shredded coconut, dulce de leche, sweetened condensed milk, and crushed Nilla Wafers, all coated in rich dark chocolate. Perfect as a sweet treat or party dessert, these truffles are easy to prepare and delightfully indulgent.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 45 minutes
• Yield: Approximately 30 truffles 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Truffle Mixture

• 7 ounces sweetened shredded coconut
• 1 can (14 ounces) dulce de leche
• 1 can (14 ounces) sweetened condensed milk
• 1 box (14 ounces, about 3 cups) Nilla Wafer cookies, crushed

Chocolate Coating

• 16 ounces Ghirardelli dark chocolate wafers

Instructions

1. Combine Ingredients: In a large bowl, thoroughly combine the shredded coconut, dulce de leche, sweetened condensed milk, and crushed Nilla Wafers. Stir well until the mixture is consistent and cohesive.
2. Form and Freeze Truffles: Line a baking sheet with parchment paper. Using a tablespoon, scoop portions of the mixture and place them evenly spaced on the baking sheet. Once all portions are set, place the sheet in the freezer and freeze for about 30 minutes to firm up the truffles.
3. Melt Chocolate: Melt the dark chocolate wafers by microwaving in 1 1/2 minute increments, stirring every 30 seconds until smooth and fully melted according to package instructions.
4. Dip Truffles: Remove the truffles from the freezer. Dip the bottom of each truffle into the melted chocolate and return it to the parchment-lined baking sheet. This forms a chocolate base for each truffle.
5. Decorate with Drizzle: Transfer the remaining melted chocolate into a small zip-top plastic bag. Cut a small corner of the bag and drizzle the chocolate over the tops of the truffles for a decorative finish.
6. Store Properly: Place the completed truffles in an airtight container and store them in the refrigerator or freezer until ready to serve. This helps maintain their shape and keep the chocolate coating firm.

Notes

• For easier dipping, chill the truffle mixture well so it holds shape when handled.
• If dulce de leche is unavailable, you can make your own by simmering a can of sweetened condensed milk in water for 2-3 hours or purchase ready-made.
• Use dark chocolate with at least 60% cocoa for a rich, authentic flavor.
• Store truffles refrigerated for up to 1 week or frozen for longer storage.
• Allow truffles to come to room temperature before serving for best texture.

Keywords: Samoa Truffles, coconut truffles, no-bake dessert, chocolate dipped truffles, dulce de leche recipe