Samoa Truffles are my take on the classic Samoa Cookies, which consists of caramel covered vanilla cookies that are sprinkled with toasted coconut and drizzled with chocolate.
Hi there! This is Thao from In Good Flavor stopping by with a recipe I hope you will enjoy. First, I would like to thank Melanie for allowing me to guest post on her wonderful blog. I love her delicious and straightforward recipes, creative DIY projects, and fun link parties. It thrills me to be here on her site today!
These Samoa Truffles are my take on the classic Samoa Cookies, which consists of caramel covered vanilla cookies that are sprinkled with toasted coconut and drizzled with chocolate. Similarly, these truffles have the same basic elements. They consist of a vanilla wafer crumbs, melted caramel, and toasted coconut filling. This filling is then dipped in melted chocolate, and rolled in more toasted coconut. Let me tell you, they are fab!
The hubs, who is not a coconut fan, LOVED these truffles. When I initially asked him to do a taste test, he agreed to try only a little bite. It was quickly followed by “I’ll have a half”. Soon after, he volunteered “I’ll finish the rest”. He then proceeded to eat a second. Gauging by my picky, non-coconut-loving husband, the truffles were a hit. And when he brought them to work the following day, my assessment proved to be correct—they were quickly snatched up!
Give these Samoa Truffles a try the next time you have a gathering. Dipping and coating the truffles with chocolate and coconut takes a little bit of patience, but it is well worth it. You are going to be a rock star! Be ready to hand out the recipe!
2 cups sweetened coconut flakes, divided
6 oz. (1 1/2 cups) crushed vanilla wafer cookies
6 oz. caramel candy
6 tbsp. whole milk, divided
1 cup chocolate chips
Preheat oven to 350 degrees F.
Spread coconut flakes into a thin layer on a large baking sheet. Bake for 4 minutes or until the bottom coconut begins to turn golden brown. Remove from oven. Mix coconut and spread out into a thin layer. Return to oven and bake until all is golden brown, about 4 more minutes. Keep a close eye as coconut will burn quickly when left unattended. Remove from oven. Allow to cool.
After cooling, transfer coconut flakes to a large plastic bag. Close opening and crush using hands. Remove 1/3 cup of the coconut and place into a mixing bowl. Add vanilla wafers to the bowl. Set aside.
Place caramel candy and 3 tablespoons milk into a microwavable bowl. Microwave for 30 seconds. Stir. Continue microwaving at 20 second intervals and stirring until caramel is smooth and creamy.
Add melted caramel to the vanilla wafer/ coconut mixture. Stir to combine. Mixture should be sticky and moist but hold its shape when you ball it up in your hands. Drop the filling by rounded tablespoonful or a #50 (1.25 tablespoon capacity) ice cream scoop onto parchment paper lined tray. Spray hands with cooking spray. Roll each dollop into balls.
Place chocolate chips and 3 tablespoons milk into a microwaveable bowl. Microwave for 30 seconds. Stir. Continue microwaving at 20 second intervals and stirring until chocolate is smooth and creamy. Allow to cool slightly.
Place the reserved coconut into a small bowl. Working one at a time, dip one truffle into chocolate, using a fork to coat. Remove, scraping off excess chocolate. Place into coconut and gently pat on coconut. Place truffle back on parchment line tray. Continue coating the remaining truffles with chocolate and toasted coconut. Chill for 20 minutes or until chocolate sets. Makes 15 truffles.
Note: Microwave times given are for 1200 watt microwave oven. Increase or decrease cooking time slightly according to the wattage of your microwave.
Melanie works full time at Tuft & Needle and blogs part time evenings and weekends when her daughter is working on the cars with her dad!