Description
Delicious and indulgent Samoa Truffles combining the iconic flavors of Samoa cookies with creamy cream cheese, caramel, and toasted coconut, all coated in rich melted chocolate. Perfect bite-sized treats for parties or holiday gatherings.
Ingredients
Scale
Truffle Mixture
- 1 box of crushed Samoa cookies or vanilla wafers
- 4 oz cream cheese, softened
- 3 tbsp caramel sauce
- ½ tsp coconut extract
Chocolate Coating & Garnish
- 8 oz melted dark or milk chocolate
- ½ cup toasted coconut (for garnish)
Instructions
- Prepare the mixture: In a large mixing bowl, combine the crushed Samoa cookies (or vanilla wafers), softened cream cheese, caramel sauce, and coconut extract. Mix everything together thoroughly until a sticky dough forms.
- Shape the truffles: Roll the dough into small balls, approximately 1 inch in diameter, and place them evenly spaced on a parchment-lined baking sheet.
- Chill the truffles: Refrigerate the shaped truffle balls for 30 minutes to allow them to firm up and hold their shape during dipping.
- Melt the chocolate: While the truffles chill, melt the dark or milk chocolate using a double boiler or microwave in short 15-30 second intervals, stirring frequently to ensure a smooth consistency.
- Coat the truffles: Once firm, dip each truffle ball fully into the melted chocolate, coating it evenly. Return the coated truffles to the parchment-lined baking sheet.
- Add garnish: Sprinkle the toasted coconut over the chocolate coating while it is still soft to adhere properly, adding flavor and texture.
- Set the chocolate: Refrigerate the coated truffles for an additional 30 minutes, or until the chocolate has fully hardened and set. Then they are ready to serve and enjoy!
Notes
- You can substitute vanilla wafers if Samoa cookies are unavailable, but the iconic caramel and coconut flavor of Samoa may be slightly less pronounced.
- Ensure the cream cheese is softened for easier mixing and smoother truffle texture.
- For best results, use a good quality chocolate for coating, either dark or milk chocolate based on preference.
- Store truffles in an airtight container in the refrigerator for up to one week.
- To toast coconut, spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring occasionally, until golden brown.
