Description
Delicious Samoa Truffles combine crushed Samoa cookies or vanilla wafers with cream cheese, caramel, and coconut extract, then are coated in melted chocolate and garnished with toasted coconut for a rich, indulgent treat perfect for gatherings or dessert cravings.
Ingredients
Scale
Base Ingredients
- 1 box of crushed Samoa cookies or vanilla wafers
- 4 oz cream cheese, softened
- 3 tbsp caramel sauce
- ½ tsp coconut extract
Coating and Garnish
- 8 oz melted dark or milk chocolate
- ½ cup toasted coconut (for garnish)
Instructions
- Prepare the dough: In a large mixing bowl, combine the crushed Samoa cookies (or vanilla wafers), softened cream cheese, caramel sauce, and coconut extract. Mix everything together until a sticky dough forms.
- Form the truffles: Roll the dough into small balls, approximately 1 inch in diameter, and place them on a parchment-lined baking sheet.
- Chill the truffles: Refrigerate the rolled truffles for 30 minutes to firm up the mixture, making them easier to coat.
- Melt the chocolate: While the truffles are chilling, melt the dark or milk chocolate using a double boiler or microwave in short intervals, stirring frequently to ensure smoothness.
- Coat the truffles: Once chilled, dip each truffle ball fully into the melted chocolate to coat completely. Return each coated truffle to the parchment-lined baking sheet.
- Garnish with toasted coconut: Sprinkle the coated truffles with toasted coconut while the chocolate is still soft to create a beautiful finish and added texture.
- Set the chocolate: Refrigerate the truffles again for 30 minutes or until the chocolate coating has fully set. Serve chilled for best flavor and texture.
Notes
- Use vanilla wafers as a substitute for Samoa cookies if unavailable.
- Be careful not to overmix the dough; mix until just combined to maintain the right texture.
- For easy chocolate melting, microwave in 20-second intervals, stirring between each.
- Store truffles in an airtight container in the refrigerator for up to one week.
- Optionally, use semi-sweet or white chocolate instead of dark or milk chocolate for variety.
