I must be on a Girl Scout cookie kick right now, because that’s all I’m thinking about. Last week I shared this jaw dropping Samoa Pull-Apart Bread, and today… Samoa Truffles!!
All the chewy caramel and coconut flavor from a Samoa cookie wrapped up in a thick layer of chocolate!
Bonus – it’s only 4 ingredients!!
You guys, these truffles are so easy, even my 3 year old was helping me put them together.
To be honest, I started making this caramel and toasted coconut combination last week when I was making the pull-apart bread. I imagined it sitting gloriously on top of the bread, but the logistics of it didn’t work out. The caramel mixture was too thick and the bread was too soft and tender.
I saved the caramel by wrapping it up in wax paper and storing it in a zip close bag. I had big plans for it.
When cooled it was the perfect consistency to roll into little balls.
Then I dunked them in chocolate… twice.
My three year old sat nearby and would plop one caramel ball after another into the chocolate. I would roll it around and place it back onto the wax paper and then she would gingerly sprinkle each with a little toasted coconut.
Being the daughter of a food blogger can be difficult at times, I’m sure. I’m pretty insistent on my kids waiting until I am done photographing the food before they can have any. Can you imagine how my 3 year old was feeling? With all this chocolate and caramel and coconut, she was super eager to take a bite.
But there she was, patiently helping and waiting. I was so proud of her.
Then, once the photos were taken, I placed a small truffle in her open hands and told her how proud of her I was, and how grateful I was for her to help me make them. Her eyes got big with excitement and pride. She nibbled on that little truffle and savored each and every bite for at least 5 minutes.
Proud mom moment.
As for the taste of these Samoa Truffles… super proud food blogger moment. They taste just like the cookie, with a chewy and nutty texture that’s covered in glorious chocolate.
You seriously can’t stop at just one.
- 2 cups sweetened shredded coconut
- 11 oz. store bought soft caramels, such as Kraft
- 2 tbsp milk
- 10 oz. chocolate candy melts
- Place a large skillet over medium high heat then add the coconut to the pan. Stir constantly for 5 to 7 minutes or until the coconut turns a golden brown color. Remove from pan and let cool.
- Bring a small pot, filled with an inch or two of water to a boil. Place the caramels, milk and salt in a metal or glass bowl and rest the bowl in top of the pot, so it's not touching the water. Stir until the caramels become smooth and melted. Stir in the toasted coconut (reserving 1/4 cup for later) and mix to thoroughly combine. The mixture will be really thick.
- Pour this out onto a parchment paper lined baking dish and spread into an even layer. Let cool for several minutes until it's cool enough to handle. Roll the caramel mixture into small, teaspoon size balls.
- Melt half of the chocolate candy melts according to the package instructions. Dip each ball in the chocolate and tap off any excess chocolate. Lay on a wax paper lined baking sheet to dry.
- Once all the caramel balls are dipped, heat the remaining chocolate and dip the balls again. This time sprinkle the reserved coconut on top before the chocolate dries. Let dry and enjoy!
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