Samoa Truffles

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!!

Samoa Truffles


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.

Samoa Truffles

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.

Samoa Truffles

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.

Samoa Truffles

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.

Samoa Truffles

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.

Make sure you don’t miss a thing! Follow I Wash You Dry here:


Samoa Truffles

Samoa Truffles are easy and delicious with only 4 ingredients!

  • Author: Shawn
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 35 Truffles 1x
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American


  • 2 cups sweetened shredded coconut
  • 11 oz. store bought soft caramels (such as Kraft)
  • 2 tbsp milk
  • dash of salt
  • 10 oz. chocolate candy melts


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!


The caramel mixture can be stored for up to 5 days before being rolled into balls. Simply wrap the cooled caramel in parchment paper then seal in a zip close bag or air tight container.

Keywords: Chocolate Truffles, Coconut, Samoa, Girl Scout

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
66 Responses
  1. Hannah

    Pouring the caramel coconut mixture on wax paper was a nightmare. It was quite a chore to tear the wax paper away from the caramel. Like those annoying price stickers. Will use a silicone baking mat next time.

    1. Oh no! I’ve just switched out the instructions to say parchment paper instead of wax paper. I think a silicone mat would work great too. Hopefully you still got some yummy truffles out of it! 😉

      1. Hannah

        Unfortunately I had to throw them out. I don’t know what happened but the chocolate bloomed and the caramel mixture was so so rock hard. I popped my jaw trying to bite into one.

        1. Bummer! Sounds like you had trouble with that caramel. My favorite caramels are the Kraft kind. Make sure they aren’t already rock hard when you start to use them. I hope your jaw is ok! <3

          1. Hannah

            It was Kraft but yes maybe they were too hard to begin with. Not sure I’ve ever bought them and they’ve been soft.

  2. Amy

    I made these for a party and they definitely didnt look like the picture. I had to freeze the mixture to make the balls keep their shape. They were also not a pretty shape or smooth. What tips do you have?

    1. Hi Amy, it sounds like you may have added a bit too much milk to your caramel mixture, so it was too thin. In the future if this happens you can try adding in more coconut to thicken the mixture. Hope this helps!

  3. Emily

    Hi there! Wondering if you have ever made a batch and stuck them in the freezer? Wondering if I wanted to bring them for Christmas if I could go it ahead of time! Looks delicious!

      1. Geetali

        Loved the recipe. I added butterscotch bites into the mix which gives it an extra bite.
        And I rolled the balls first in white chocolate and then dark chocolate. On cutting it gave three beautiful layers.

  4. Robin

    I made these last week, since Samoas are my FAVORITE Girl Scout cookie. However, my coconut didn’t look anything like the inside of your truffle. I found that the coconut cooked VERY quickly (I have an electric stove that I HATE) and although it wasn’t burned, it was a bit more well done than I think it should have been. I was determined not to let this stop me, so I forged ahead. I completed the recipe and hoped for the best. I’m not sure what the consistency is supposed to be, since when I think of truffles, I think of a creamy inside. I brought them to work and they were a huge hit!!!! I bought more ingredients to make them again this week. This time I’ll lower the heat on the coconut. THANKS for this delicious recipe. Can’t wait to try some of the others.

  5. Ì made these Samoa Truffles and they are absolutely delicious.
    Thank you so much for posting the recipe.
    I will be making them for our after dessert after Christmas dinner

Leave a Reply

Shawn Syphus Hi, I'm Shawn and I'm a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

I Wash You Dry Newsletter

Popular Categories