Samoa Truffles
Quick Benefits
Samoa Truffles are everything you love about the iconic Girl Scout cookie—rich caramel, toasted coconut, and luscious chocolate—rolled into a bite-sized no-bake treat. These truffles are easy to make, freezer-friendly, and perfect for holidays, parties, or gifting.
Essential Ingredients
- 7 oz sweetened shredded coconut – toasted for a nutty crunch
- 1 can (14 oz) dulce de leche – brings rich caramel flavor
- 1 can (14 oz) sweetened condensed milk – adds sweetness and creaminess
- 1 box (11 oz) Nilla Wafers, crushed – provides structure and vanilla flavor
- 16 oz Ghirardelli dark chocolate melting wafers – for coating and drizzling
Preparation Steps
- Toast the Coconut
Preheat oven to 350°F (175°C). Spread coconut on a baking sheet and bake for 10–15 minutes, stirring every 5 minutes, until golden brown. Let cool. - Make the Truffle Base
In a mixing bowl, combine toasted coconut, dulce de leche, sweetened condensed milk, and crushed Nilla Wafers. Mix until a thick, sticky dough forms. - Shape and Freeze
Scoop tablespoon-sized amounts of dough, roll into balls, and place on a parchment-lined baking sheet. Freeze for 30 minutes until firm. - Dip and Drizzle
Melt chocolate wafers per package instructions. Dip the bottom of each truffle in melted chocolate and place back on parchment. Drizzle remaining chocolate over the tops using a ziplock bag with the corner snipped. - Chill and Serve
Refrigerate or freeze until set. Store in an airtight container until ready to enjoy.
Health Benefits
While indulgent, Samoa Truffles do offer:
- Antioxidants from dark chocolate
- Energy from natural sugars in coconut and condensed milk
- Mood-boosting flavors that turn any gathering into a celebration
Enjoy in moderation for a guilt-free treat!
Serving Suggestions
- Presentation: Stack on a cake stand or line up on a platter. Add a mint sprig or edible flowers for elegance.
- Pairing: Serve with tea, coffee, or even a dessert wine for a sophisticated pairing.
- Gifting: Pack a few in mini boxes or jars with ribbon for holiday or hostess gifts.
Creative Variations
- Add Sea Salt: Sprinkle on top for a salty-sweet combo.
- Nutty Crunch: Mix in chopped pecans or almonds.
- Flavor Twist: Add a splash of vanilla or almond extract.
- Chocolate Variety: Use milk or white chocolate instead of dark for different profiles.
Storage Tips
- Fridge: Store in an airtight container for up to 1 week.
- Freezer: Freeze for up to 2 months. Thaw 10–15 minutes before serving.
- Gift Ready: Can be made ahead and stored until ready to wrap and share!
Pro Tips
- Don’t overbake the coconut—it can burn quickly. Watch closely!
- If the mixture feels too soft to roll, chill it for 10–15 minutes before forming truffles.
- Use gloves or lightly oiled hands when shaping for mess-free rolling.
Frequently Asked Questions
Q: Can I use regular caramel instead of dulce de leche?
A: Yes, but the texture may be looser. Dulce de leche is thicker and helps bind the truffle mixture better.
Q: Can I make these without coconut?
A: You can substitute crushed graham crackers or oats, though the flavor and texture will differ.
Q: Are these gluten-free?
A: Not as written (due to Nilla Wafers), but you can use gluten-free vanilla cookies as a substitute.
Nutrition Facts (Per truffle, approx.)
- Calories: 160
- Fat: 8g
- Carbs: 22g
- Sugars: 16g
- Protein: 2g
Samoa Truffles
Samoa Truffles are rich, bite-sized no-bake treats inspired by the beloved Girl Scout cookie. Made with toasted coconut, dulce de leche, sweetened condensed milk, crushed vanilla wafers, and dipped in smooth dark chocolate, these truffles deliver a delightful balance of chewy, creamy, and crunchy textures. Perfect for parties, gifts, or anytime you crave a decadent dessert!
- Total Time: 45 minutes (plus chilling time)
Ingredients
7 ounces sweetened shredded coconut
1 can dulce de leche (14 ounces)
1 can sweetened condensed milk (14 ounces)
1 box Nilla Wafer cookies, crushed (11 ounces, about 2 cups crushed)
16 ounces Ghirardelli dark chocolate wafers
Instructions
Preheat the oven to 350 degrees Fahrenheit. Spread the shredded coconut in a single layer on a large baking sheet. Bake for 10-15 minutes, stirring and flipping the coconut every 5 minutes, until lightly browned. Remove from the oven and let cool.
In a bowl, combine the toasted coconut, dulce de leche, sweetened condensed milk, and crushed Nilla Wafer cookies. Stir until well combined.
Line a baking sheet with parchment paper. Using a tablespoon, scoop out the mixture and place it onto the parchment paper, forming small truffle balls. Repeat until all of the mixture is used. Place the baking sheet in the freezer and freeze for about 30 minutes.
Meanwhile, melt the dark chocolate wafers according to the package directions. Dip the bottom of each frozen truffle into the melted chocolate and return them to the parchment paper.
Once all of the truffles are dipped, transfer any remaining melted chocolate into a small ziplock bag. Snip off a corner of the bag and drizzle the chocolate over the truffles.
Place the truffles in the refrigerator or freezer in an airtight container until ready to serve. Enjoy these delicious Samoa Truffles!
- Prep Time: 30 minutes
- Cook Time: 10–15 minutes (to toast coconut)
- Category: Dessert / No-Bake Treats
- Cuisine: American
Nutrition
- Serving Size: About 24 truffles
- Calories: Approximately 140–160 kcal per truffle (depending on size and chocolate used)
