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.