Indulge in the deliciousness of Samoa Truffles, a no-bake treat inspired by the classic Samoa Girl Scout Cookies. Made with sweetened shredded coconut, dulce de leche sweetened condensed milk, crushed Nilla Wafers, and dipped in dark chocolate, these truffles are a perfect blend of chewy and chocolatey goodness.
Let me take you on a little journey to Truffle Town! It all started on a rainy Saturday afternoon when my craving for Girl Scout Cookies hit an all-time high. But alas, it wasn’t cookie season. Determined not to let my taste buds down, I embarked on a culinary adventure to recreate the magic of Samoa cookies. Enter the Samoa Truffles – my sweet little invention that turned a gloomy day into a delightful fiesta of flavors. Every bite takes me back to that kitchen experiment, where laughter mixed with the aroma of toasted coconut and melting chocolate, crafting not just a recipe, but a memory to cherish.
What makes these Salted Samoa Truffles truly exceptional?
- No Cookie Required: These truffles bring the beloved flavors of Samoa cookies without needing the actual cookies – it’s culinary magic!
- Easy to Make: With simple steps and no baking involved, these truffles are a fuss-free delight, perfect for any level of cooking expertise.
- Perfect Blend of Flavors: The combination of toasted coconut, caramel, and dark chocolate creates a symphony of flavors that dance in your mouth.
- Versatile Treat: Ideal for a fancy dessert, a casual snack, or a thoughtful homemade gift, these truffles are as versatile as they are delicious.
Ingredients Notes for this Samoa Truffles:
Let’s talk about the stars of our Samoa Truffles show! These ingredients are not just items on a list; they’re the building blocks of Flavor Town.
- Sweetened Shredded Coconut: Adds a tropical, chewy texture and must be toasted to perfection for that extra oomph.
- Dulce de Leche and Sweetened Condensed Milk: The dynamic duo that brings in the caramel goodness, binding everything with a creamy, sweet hug.
- Nilla Wafer Cookies: These little guys, crushed into oblivion, provide the perfect base, giving our truffles the body they need.
- Dark Chocolate Wafers: The final cloak of luxury, Ghirardelli’s dark chocolate adds a rich, indulgent finish that balances the sweetness of the caramel.
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Step-By-Step To Make This Samoa Truffles:
Let’s break down this recipe into simple, easy-to-follow steps:
- Toasting the Coconut: Start by spreading your sweetened shredded coconut on a baking sheet. Toast it in a 350-degree oven for 10-15 minutes, but here’s the secret – give it a turn every 5 minutes. This ensures even browning and maximum flavor.
- The Mixture: In a bowl, unite the toasted coconut with dulce de leche, sweetened condensed milk, and crushed Nilla Wafers. Stir them up until they’re all friends and well combined.
- Forming the Truffles: Line a baking sheet with parchment paper for a non-stick surface. Scoop out tablespoon-sized portions of your mixture onto the paper. This part is fun – feel like a chocolatier! Freeze them for about 30 minutes to firm up.
- Chocolate Dipping Time: Melt your dark chocolate wafers (a quick zap in the microwave works). Dip each truffle’s bottom in this liquid gold and place them back on the parchment paper.
- The Finishing Touch: With the leftover chocolate, get artsy! Pour it into a small ziploc, snip a corner, and drizzle over your truffles. This is where your inner artist shines.
Storage Options:
Your Samoa Truffles are like little treasures, and treasures need to be stored properly. You’ve got two fabulous options:
- Refrigerator: Perfect for when you plan to devour them within a week (let’s be real, they won’t last that long). Store them in an airtight container to keep them fresh and delicious.
- Freezer: For longer storage, the freezer is your friend. Again, use an airtight container. This way, you can surprise yourself with a truffle or two when the craving hits, even weeks later!
Variations and Substitutions:
Flexibility is the name of the game with Samoa Truffles. Here are some creative twists you can try:
- Alternative Cookies: No Nilla Wafers? No problem! Try graham crackers or even shortbread cookies for a different twist.
- Chocolate Varieties: Milk chocolate or semi-sweet chocolate can replace dark chocolate for a different level of sweetness.
- Nutty Affair: For a crunchy surprise, add chopped nuts like almonds or pecans to the mixture.
- Vegan Version: Use vegan condensed milk, dairy-free chocolate, and a plant-based caramel alternative to cater to all dietary preferences.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Samoa Truffles
Ingredients
- 7 ounces of sweetened shredded coconut
- 14 ounces of dulce de leche one can
- 14 ounces of sweetened condensed milk one can
- 11 ounces of Nilla Wafer cookies crushed (approximately 2 cups)
- 16 ounces of Ghirardelli dark chocolate wafers
Instructions
- Toasting the Coconut: Preheat your oven to 350 degrees Fahrenheit. Spread the sweetened shredded coconut evenly on a large baking sheet. Place the sheet in the oven and toast the coconut for 10 to 15 minutes, ensuring to turn and flip it every 5 minutes for even browning. Once lightly browned, remove the coconut from the oven and allow it to cool.
- Preparing the Truffle Mixture: In a mixing bowl, combine the toasted coconut, dulce de leche, sweetened condensed milk, and crushed Nilla Wafer cookies. Stir the mixture thoroughly until all ingredients are well incorporated.
- Shaping the Truffles: Line a separate baking sheet with parchment paper. Using a tablespoon, scoop the mixture and place each scoop onto the lined baking sheet, forming individual truffle portions. Once all the mixture has been scooped, transfer the baking sheet to the freezer. Freeze the truffles for approximately 30 minutes to solidify.
- Chocolate Coating: Melt the Ghirardelli dark chocolate wafers according to the package instructions. Typically, this involves heating them in a microwave for about 1 and a half minutes, stirring every 30 seconds to ensure even melting. Once melted, dip the bottom of each truffle into the chocolate and then place them back onto the parchment paper.
- Final Touches: After all the truffles have been dipped in chocolate, transfer the remaining melted chocolate into a small ziplock bag. Cut off a tiny corner of the bag to create a small opening. Use this to drizzle the remaining chocolate over the truffles in a decorative pattern.
- Storage: Store the completed Samoa Truffles in an airtight container. They can be kept in the refrigerator for immediate consumption or in the freezer for longer storage.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
