Description

Samoa Truffles are luscious bite-sized treats that perfectly combine sweet shredded coconut, rich dulce de leche, creamy condensed milk, and crunchy Nilla Wafer crumbs, all coated in decadent dark chocolate. Inspired by the iconic Samoa cookie flavors, these no-bake truffles are easy to make, frozen to set, and drizzled with chocolate for a beautiful finish—ideal for holiday gatherings or anytime you crave a sweet coconut caramel delight.

Ingredients

Scale

Main Ingredients

7 ounces sweetened shredded coconut
1 can (14 ounces) dulce de leche (thick caramel style)
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

Cook Mode Prevent your screen from going dark

Instructions

Combine Ingredients: In a large mixing bowl, thoroughly combine the shredded coconut, dulce de leche, sweetened condensed milk, and crushed Nilla Wafer cookies until the mixture is well blended and sticky enough to hold shape.
Form Truffles and Freeze: Line a baking sheet with parchment paper. Using a tablespoon measure, scoop portions of the mixture and place each onto the parchment paper to form small mounds. Repeat until all mixture is used. Place the baking sheet in the freezer and chill for about 30 minutes until firm.
Melt Chocolate: Melt the dark chocolate wafers according to package instructions, typically about 1 1/2 minutes in the microwave, stirring every 30 seconds to ensure smooth melting and prevent burning.
Dip Truffles in Chocolate: Remove the firm truffles from the freezer. Dip the bottom of each truffle into the melted chocolate and return them to the parchment-lined baking sheet.
Decorate and Chill: Pour the remaining melted chocolate into a small zip-top bag, snip off a tiny corner, and drizzle chocolate over the tops of the truffles for decoration. Refrigerate or freeze the truffles in an airtight container until chocolate is set and truffles are firm.

Notes

Ensure you use the correct type of dulce de leche (thick caramel style) to avoid spreading issues. The authentic can is key.
If candy wafers are unavailable, substitute with good quality dark or semi-sweet chocolate chips.
To add extra flavor and texture, you can toast the shredded coconut lightly before mixing.
Store truffles in the refrigerator for up to 2 weeks or freeze for up to 3 months. They are highly addictive and tend to be eaten quickly!
For additional tips, tricks, and variations, consult the original blog post related to this recipe.

Nutrition

Serving Size: 1 truffle (approx. 15 g)
Calories: 90
Sugar: 12 g
Sodium: 40 mg
Fat: 4.5 g
Saturated Fat: 3 g
Unsaturated Fat: 1.2 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 0.5 g
Protein: 1 g
Cholesterol: 5 mg