As I’ve mentioned before, samoas are by far my favorite Girl Scout cookie. I tried not long ago making them myself and while the result was fabulous, it was very time intensive. We’re talking almost 4 hours. So when I found this recipe for a Samoa Truffle, I hoped it would taste as good as it looked, with a lot less hassle. Well, it was and I’ll definitely be making it again. The recipe calls for dulce de leche, but I think next time I will try Kraft caramels and see if I like that better. Recipe and photo courtesy of shugarysweets.com.
- 7 oz sweetened, shredded coconut
- 1 can dulce de leche (14 oz)
- 1 can sweetened condensed milk (14 oz)
- 2 cups Nilla Wafer crumbs (about 7 oz cookies)
- 16 oz dark chocolate wafers or almond bark
Line a baking sheet with parchment paper and spread your coconut into a single layer. Bake at 350 for 10-15 minutes, flipping the coconut every 5 minutes until lightly toasted. Remove from oven. Meanwhile, heat up the dulce de leche in the microwave until smooth, usually 30 second increments. Add in the coconut, sweetened condensed milk and cookie crumbs. Stir until well combined. Drop by tablespoons onto a parchment lined baking sheet and freeze for about 30 minutes. Melt the chocolate in the microwave, stirring every 30 seconds. Dip the bottom of the truffles into the chocolate. Once all the truffles have been dipped, pour the excess chocolate into a Ziploc bag and snip one corner so you can drizzle it over the tops of the truffles. Store in an airtight container in the refrigerator or freezer. Makes 60.