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Samoa Truffles

Samoa Truffles

  • Author: Sarah
  • Total Time: 2 hours 30 minutes
  • Yield: About 24 truffles
  • Diet: Gluten Free (if using gluten free shortbread cookies)

Description

Samoa Truffles capture the iconic flavor combination of chocolate, caramel, and toasted coconut reminiscent of the beloved Girl Scout Samoa cookie. These bite-sized homemade truffles combine gooey caramel, crunchy coconut, buttery shortbread crumbs, and a luscious semi-sweet chocolate coating for a perfect sweet treat. Easy to make, customizable, and perfect for gifting or sharing, these truffles offer a nostalgic and indulgent experience.

Ingredients

Chocolate Coating

  • Semi-sweet chocolate chips – 12 ounces

Coconut-Caramel Mixture

  • Sweetened shredded coconut – 1 cup
  • Caramel sauce – 1/2 cup
  • Butter – 2 tablespoons
  • Vanilla extract – 1 teaspoon
  • Salt – pinch

Cookie Crumble Base

  • Crushed shortbread cookies – 1 cup (about 6-8 cookies)

Ganache Texture Enhancers

  • Heavy cream – 2 tablespoons

Instructions

  1. Prepare the Coconut-Caramel Mixture: Gently toast the sweetened shredded coconut in a dry pan over medium heat until golden brown and fragrant. In a bowl, combine the caramel sauce, butter, vanilla extract, salt, and toasted coconut. Mix until smooth and fully combined.
  2. Make the Cookie Crumble Base: Finely crush the shortbread cookies using a food processor or by placing them in a freezer bag and pounding with a rolling pin. Add the cookie crumbs to the coconut-caramel mixture and stir gently until a sticky dough-like texture forms.
  3. Chill the Mixture: Cover the mixture and refrigerate for 1 to 2 hours until it firms up enough to shape.
  4. Form the Truffle Balls: Scoop small spoonfuls of the chilled mixture and roll them into approximately 1-inch diameter balls. Arrange the balls on a parchment-lined tray and refrigerate to keep firm while preparing the chocolate.
  5. Dip in Chocolate: Melt the semi-sweet chocolate chips using a double boiler or microwave, stirring frequently for a smooth consistency. Using a fork or dipping tool, fully submerge each truffle into the melted chocolate, lift, and tap off any excess. Return the coated truffles to the parchment paper.
  6. Add Toppings and Final Chill: Before the chocolate coating sets completely, optionally sprinkle extra toasted coconut or drizzle caramel sauce on top. Chill the truffles for at least 30 minutes until the chocolate is fully firm.

Notes

  • Use quality chocolate for best flavor and texture.
  • Toast the coconut to enhance its flavor and avoid sogginess.
  • Chill the mixture between steps to make shaping and dipping easier.
  • Work quickly when dipping as melted chocolate hardens fast.
  • Store truffles in the refrigerator in an airtight container for up to 1 week.
  • For dairy-free version, substitute butter with plant-based alternatives, heavy cream with coconut cream, and use dairy-free chocolate.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Appetizers
  • Method: No Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 truffle (approx. 25g)
  • Calories: 140
  • Sugar: 15g
  • Sodium: 40mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 10mg

Keywords: Samoa Truffles, Girl Scout inspired, chocolate truffles, caramel coconut truffles, no bake dessert, homemade chocolate treats

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Find it online: https://paradisedishes.com/samoa-truffles/