Samoa Truffles Recipe

Introduction

Samoa Truffles bring the irresistible flavors of the classic Girl Scout cookie into a rich, bite-sized treat. These creamy, coconut-filled truffles coated in dark chocolate are perfect for sharing or enjoying as a decadent dessert.

Ingredients

• 7 ounces sweetened shredded coconut
• 1 can (14 ounces) dulce de leche
• 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

Instructions

1. Step 1: In a large bowl, combine the shredded coconut, dulce de leche, sweetened condensed milk, and crushed Nilla Wafer cookies. Stir until all ingredients are fully blended into a thick mixture.
2. Step 2: Line a baking sheet with parchment paper. Using a tablespoon, scoop portions of the mixture onto the prepared sheet, spacing them evenly. Place the baking sheet in the freezer for about 30 minutes to firm up the truffles.
3. Step 3: Melt the dark chocolate wafers according to the package instructions—typically about 1 and a half minutes in the microwave, stirring every 30 seconds to ensure smoothness.
4. Step 4: Dip the bottom of each chilled truffle into the melted chocolate, then place it back on the parchment paper. Once all truffles are dipped, transfer any remaining chocolate into a small zip-top bag, snip a tiny corner, and drizzle chocolate decoratively over the truffles.
5. Step 5: Store the finished truffles in an airtight container in the refrigerator or freezer until serving.

Tips & Variations

• For a nutty twist, add a handful of finely chopped toasted pecans or almonds to the mixture before shaping the truffles.
• If you prefer sweeter chocolate, substitute the dark chocolate wafers with milk chocolate or semi-sweet chocolate chips.
• Use a cookie scoop for uniform truffle sizes and easier portioning.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week or in the freezer for up to one month. To serve, allow frozen truffles to thaw in the refrigerator for about 30 minutes. These treats are best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade dulce de leche instead of canned?

Yes, homemade dulce de leche works well and offers a fresh, rich flavor. Just make sure it has a thick, spreadable consistency similar to the canned version to help the mixture hold together.

Do I need to freeze the truffles before dipping them in chocolate?

Freezing firms up the truffles, making them easier to dip without falling apart. It is highly recommended for best results, but if pressed for time, chilling them in the refrigerator until firm can work in a pinch.

Samoa Truffles Recipe

Print Recipe

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5 from 126 reviews

Samoa Truffles are a decadent no-bake dessert inspired by the flavors of the classic Samoa cookie. These bite-sized treats combine shredded coconut, dulce de leche, sweetened condensed milk, and crushed Nilla Wafers, all coated in rich dark chocolate. Perfect for coconut lovers and chocolate enthusiasts alike, these truffles are easy to make and ideal for parties or special occasions.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 45 minutes
• Yield: Approximately 30 truffles 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Truffle Mixture

• 7 ounces sweetened shredded coconut
• 1 can (14 ounces) dulce de leche
• 1 can (14 ounces) sweetened condensed milk
• 1 box (14 ounces, about 3 cups) Nilla Wafer cookies, crushed

Chocolate Coating

• 16 ounces Ghirardelli dark chocolate wafers

Instructions

1. Combine Ingredients: In a large bowl, mix together the shredded coconut, dulce de leche, sweetened condensed milk, and crushed Nilla Wafer cookies until all ingredients are thoroughly combined into a uniform mixture.
2. Form Truffles and Freeze: Line a baking sheet with parchment paper. Using a tablespoon measure, scoop portions of the mixture and place them onto the parchment paper, shaping each into a small round truffle. Once all truffles are formed, place the baking sheet in the freezer and freeze for approximately 30 minutes, allowing them to firm up for easier dipping.
3. Melt Chocolate: Melt the dark chocolate wafers according to package instructions. Typically, microwave the chocolate in a microwave-safe bowl for about 1 1/2 minutes, stirring every 30 seconds until smooth and fully melted.
4. Dip Truffles: Remove the truffles from the freezer. Dip the bottom of each truffle into the melted chocolate to create a chocolate base. Place the dipped truffles back onto the parchment paper.
5. Drizzle Chocolate: Pour any remaining melted chocolate into a small zip-top bag. Snip off a tiny corner of the bag and drizzle the chocolate over the tops of the truffles to create decorative lines.
6. Chill and Store: Once decorated, store the truffles in an airtight container in the refrigerator or freezer to keep them firm and fresh until serving.

Notes

• Freezing the truffles before dipping helps achieve a cleaner chocolate coating and prevents melting.
• If dulce de leche is not available, you can make your own by simmering a can of sweetened condensed milk in a water bath for 2-3 hours or use caramel sauce as a substitute.
• Use a sharp knife to snip the corner of the zip-top bag for precise chocolate drizzling.
• Store truffles in the refrigerator for up to 1 week or in the freezer for up to 1 month.
• For variation, sprinkle toasted coconut or crushed nuts over the chocolate drizzle before the chocolate sets.

Keywords: Samoa Truffles, no-bake dessert, coconut truffles, chocolate truffles, dulce de leche recipe, easy truffles, chocolate coated truffles