Description
Indulge in the flavors of the classic Samoa cookies with these delectable Samoa Truffles. A rich combination of toasted coconut, caramel, and chocolate in a bite-sized treat!
Ingredients
Scale
Shortbread Cookie Base:
- 1 box shortbread cookies, finely crushed
Coconut Filling:
- 1 ½ cups sweetened shredded coconut, toasted
- ¾ cup caramel sauce
- 1 tablespoon milk
Chocolate Coating:
- 2 cups semi-sweet chocolate chips
- 1 tablespoon coconut oil
- Additional toasted coconut for garnish
- Melted caramel for drizzling (optional)
Instructions
- Crush the Shortbread Cookies: In a food processor, crush the shortbread cookies until fine crumbs form.
- Prepare Coconut Filling: In a large bowl, mix the cookie crumbs, toasted coconut, caramel sauce, and milk until a thick dough forms.
- Shape Truffles: Scoop out small portions and roll into 1-inch balls, placing them on a parchment-lined baking sheet. Freeze for 15–20 minutes.
- Melt Chocolate: Melt chocolate chips with coconut oil until smooth.
- Coat Truffles: Dip each chilled truffle into the melted chocolate, then place on the baking sheet.
- Decorate: Sprinkle with toasted coconut and drizzle with caramel if desired. Let the chocolate set before serving.
Notes
- If the mixture is too dry, adjust with more caramel sauce or milk.
- For a richer taste, use bittersweet chocolate instead of semi-sweet.
- Store truffles in the refrigerator in an airtight container for up to 1 week.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 165
- Sugar: 14 g
- Sodium: 85 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 5 mg
