Samoa Truffles
These Samoa Truffles are the perfect blend of sweet and salty, with a decadent chocolate coating and a chewy caramel center. Inspired by the classic Girl Scout cookie, these truffles are sure to be a hit at any party or gathering.
One of the best things about this recipe you ask us, is that outside of toasting the coconut, you don’t have to bake this sweet treat. Plus, you can enjoy the popular Girl Scout flavor any time of the year.
Table of contents
❤️ Why You’ll Love This Recipe
- You don’t have to wait for spring to enjoy all the flavors of your favorite cookie.
- You can make these ahead of time, so they are ready to serve when you want them.
- Plus, it’s also easy enough to make that even beginners can make them.
Do you love Samoas? If so, next time you may want to give these Samoa Cheesecake Bars a try.
🛒Ingredients
You only need simple ingredients to make these samoa truffles. So, next time you are in the store pick up these these ingredients so that you can share this delicious recipe with your family and friends.
- shredded coconut
- caramels
- sweetened condensed milk
- vanilla Wafers
- salt
- dark chocolate chips
- coconut oil
See the recipe card below for quantities.
🔪 How to Make These Samoa Truffles
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the printable recipe card at the bottom of this post.
Spread the coconut on a baking sheet and place in a 350 degree oven for about 15 minutes to toast it. Keep a very close eye on it and stir it frequently to ensure even browning and that it doesn’t burn. Remove and let cool.
Crush the vanilla wafers in a food processor.
Unwrap the caramels and melt over low heat in a medium saucepan. Once melted add the condensed milk, salt, and coconut.
Add the cookie crumbs to the caramel mixture.
Once combined, scoop into rounded teaspoon sizes and place the balls on a parchment lined cookie tray. Place in the freezer for about 30 minutes for the truffles to solidify a bit.
In a microwave safe bowl, place the chocolate chips and coconut oil, in short time increments, melt the chocolate, stirring at each pause until it’s smooth and creamy.
Take each truffle and dip the bottom portion into the chocolate and place back on the parchment lined tray to allow it to harden.
Once all the truffles are dipped, take the remaining chocolate and place in a ziploc bag and cut a very small corner off and drizzle the remaining chocolate over the tops of each truffle. Once they are all coated, let sit for about 20-30 to allow the chocolate to harden.
🥄 Equipment
This is a list of the kitchen tools that you will need to make this chocolate and caramel treat.
- baking sheet
- Food processor
- medium sized saucepan
- Cookie scoop or ice cream scoop
- baking sheet lined with parchment paper
- Ziploc bag or piping bag
🥫 Storage
Storage – Store these truffles in an airtight container in the fridge for up to 1 week.
Freezing – You can also freeze these truffles in a freezer-safe bag or container for up to 3 months. Thaw in the fridge for a couple of hours before enjoying.
Serve With
These truffles are great when served as a sweet treat on their own at your next party or gathering. However, you can also pair them with your favorite meal such as this Slow Cooker Pork Tenderloin.
💭 Tips
Here are a few tips that you can use to help these truffles turn out perfectly for you when you make them.
- You can save a few minutes in the kitchen if you purchase already toasted coconut.
- Instead of unwrapping all the caramels you can make your own caramel sauce instead.
- Shortbread cookies would also taste great in these chocolate caramel truffles.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Samoas are Girl Scout cookies that are made with a shortbread cookie crust, chocolate, caramel and coconut. They are one of our favorites!
No, you can make these truffles any type of the year. You don’t have to wait for spring to make them.
🍽 More Dessert Recipes
Do you enjoy desserts like these? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Samoa Truffles
Equipment
- baking sheet
- Food processor
- medium sized saucepan
- Cookie scoop or ice cream scoop
- baking sheet lined with parchment paper
- Ziploc bag or piping bag
Ingredients
- 7 ounces shredded coconut
- 11 ounces caramels
- 14 ounces sweetened condensed milk
- 11 ounces vanilla Wafers
- ½ teaspoon salt
- 16 ounces dark chocolate chips
- 1 teaspoon coconut oil
Instructions
- Spread the coconut on a baking sheet and place in a 350 degree oven for about 15 minutes to toast it. Keep a very close eye on it and stir it frequently to ensure even browning and that it doesn’t burn.
- Remove and let cool.
- In a food processor, pulse the cookies until they are fine crumbs.
- Set aside.
- Unwrap the caramels and place in a medium sized saucepan and melt over low heat, stirring often to prevent burning. Once they are melted, add the condensed milk, salt and coconut. Stir until well mixed.
- Add in the cookie crumbs, and use a very sturdy spoon as the mixture is quite thick and difficult to stir.
- Once combined, scoop into rounded teaspoon sizes and place the balls on a parchment lined cookie tray.
- Place in the freezer for about 30 minutes for the truffles to solidify a bit.
- In a microwave safe bowl, place the chocolate chips and coconut oil, in short time increments, melt the chocolate, stirring at each pause until it’s smooth and creamy.
- Take each truffle and dip the bottom portion into the chocolate and place back on the parchment lined tray to allow it to harden.
- Once all the truffles are dipped, take the remaining chocolate and place in a ziploc bag and cut a very small corner off and drizzle the remaining chocolate over the tops of each truffle.
- Once they are all coated, let sit for about 20-30 to allow the chocolate to harden.
