If you love Caramel deLites or Samoa Girl Scout Cookies, then these easy Samoa Truffles are going to drive your taste buds crazy! Chewy delicious candy made from scratch, no girl scout cookies needed.
Love homemade truffles? Our easy chocolate truffles are a must make, any time of year. Or give our delicious coconut truffles a try! They’ll remind you of our favorite coconut macaroons!
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Girl Scout Cookies
Raise your hand if you LOVE Girl Scout Cookies. Through the years I’ve been slightly obsessed. And each member of my family has a favorite flavor.
Mine, obviously, is the box of Samoas. I think now they are called Caramel deLites but maybe it varies by region.
That’s where these Samoa Truffles came into play.
A sweet, delicious truffle packed with the best parts of my favorite cookie, in an easy to eat truffle. And….these can be stored in the freezer. Perfect, right?
- This truffle is the delicious marriage of coconut, chocolate and caramel.
- I used a can of dulce de leche sauce for a thick, toothsome caramel texture that is even better than the caramel in Samoas.
- Some crushed wafers, melted chocolate and sweetened coconut flakes turned the caramel sauce into delicious cold truffles, perfect for popping into my mouth whenever a Samoa craving strikes!
How to Make Coconut Caramel Truffles
First, you’re going to toast your coconut flakes! This gives them a nutty flavor and a little bit of crispiness.
To toast coconut: Spread it out in a single layer on a large baking sheet. Bake for 10 – 15 minutes, flipping the coconut flakes after every 5 minute increment, until they are golden brown.
Meanwhile, mix together Nilla wafer cookie crumbs with dulce de leche and sweetened condensed milk. Add in the coconut flakes when they’re done toasting and mix until well combined.
To form the Samoa truffles:
Scoop the mixture by the tablespoonful onto a parchment lined cookie sheet. Freeze the truffles for 30 minutes.
Last but not least: the chocolate drizzle!
Melt dark chocolate wafers in the microwave. Mine took 3 rounds of 30 seconds each (stirring between each one) to get smooth and melty.
Dip the bottom of each frozen truffle into the melted chocolate. When all the truffles are dipped, pour the remaining chocolate into a ziplog bag. Snip a whole in one corner of the bag and drizzle the chocolate over the top of all the truffles.
How to Store Truffles
Keep Samoa truffles in an airtight container in the fridge or freezer. I love the way these taste cold! So delicious on a hot summer day.
Tips & Tricks
- Make sure you’re using canned dulce de leche in this recipe! Bottled caramel sauce will NOT work! I recommend this brand.
- If you don’t have candy wafers, dark or semi sweet chocolate chips will work as a substitute.
- These keep well in the fridge for about 2 weeks and in the freezer for up to 3 months. I find it hard to resist eating them all within a matter of days, though. They’re just that good.
More Easy Dessert Recipes
- Samoa Fudge: this creamy fudge packed with coconut, caramel and chocolate is a take on the classic cookie!
- Samoa Cookie Cups: delicious shortbread cookie cup with a surprise center!
- Thin Mint Puppy Chow: no actual cookies are used to make this muddy buddy treat!
- Starbucks Lemon Loaf: copycat recipe!
- 7 ounce sweetened shredded coconut
- 1 can dulce de leche 14 ounce
- 1 can sweetened condensed milk 14 ounce
- 1 box Nilla Wafer cookies, crushed 11 ounce (about 2 cups crushed)
- 16 ounce Ghirardelli dark chocolate wafers
- On a large baking sheet, spread coconut into a single layer. Bake in a 350 degree oven for 10-15 minutes, until lightly browned. Be sure to turn and flip the coconut every 5 minutes. Remove from oven.
- In a bowl, combine coconut, dulce de leche, sweetened condensed milk and cookie crumbs. Stir until well combined.
- Line a baking sheet with parchment paper. Scoop one tablespoon of mixture (I use this scoop) onto the parchment paper. Repeat until all mixture is used. Place baking sheet in freezer and freeze for about 30 minutes.
- Melt chocolate wafers according to package directions (about 1 1/2 minutes in microwave, stirring every 30 seconds). Dip bottom of each truffle in melted chocolate and return to parchment paper.
- Once all truffles are dipped, put the remaining chocolate into a small ziploc bag. Snip off the corner and drizzle over truffles. Store in refrigerator (or freezer) in airtight container.
- Make sure you are using 1 can of dulce de leche (the thick caramel). Many people who have had issues with this spreading are not using the right can. You can see the correct product here!
- If you don't have candy wafers, dark or semi sweet chocolate chips will work as a substitute.
- These keep well in the fridge for about 2 weeks and in the freezer for up to 3 months. I find it hard to resist eating them all within a matter of days, though. They're just that good.
Could I use Ghirardelli’s syrup , in place of chocolate chips or candy wafers? It’s all I have .
Outstanding, made for the Church Potluck. Made 72, went home with empty tray. Great job.
The Dulce de Leche made in instant pot, 40 minutes ready. AAwesome!! Thanks
Can you use almond bark for dipping?
I made these last week for Christmas. I put them in the refrigerator (not freezer) about an hour before dipping in chocolate. They were a little sticky at that point, but not bad. Stored in refrigerator when done, and I think that helped dry them enough. Not sticky at all after that. Will definitely make these again!
This recipe turned out sticky and the combination of the two milks tasted raw. It’s my experience they need to be cooked and caramelized a bit. Yes I used the correct ingredients. I’ve been making cookies and cookies for years, neither my husband or I liked them. They did not make the Christmas plate.
Sweetened condensed milk comes in dolce de Lethe. Does this combined flavor work?
For this recipe you need one can of sweetened condensed milk and one can of dulce de leche (the thickened caramel).
Where can you find the Carmel sauce at, and if you can’t find the Carmel sauce Can you use just the Plain Carmel Carmel candies and melt them down? Does anyone know? Thank you Jill Ridgley 12/13/22 @10:35 am Standard Pacific Time.
I watch Lori Brown (Whippoorwill Holler) on Utube. And she made these Samoa Truffles just the other day. And she used 1 cn. Dulcet de Leche (it’s a carmel milk) you find it in the Mexican section in your Wal-Mart or grocery store (recipe calls for 14oz.can but this can is only13.4oz.). I’m going today to buy stuff to make some! Good luck and have a Merry Christmas
Jill the dulce de leche comes in smaller cans like condensed milk, and they usually have it in the Hispanic food section at Walmart, or I’m sure just about any chain grocery.
I’m wanting to gift these with other Christmas treats, am I able to keep them inside of tins without being refrigerated?
Thanks so much!!
Yes you can.
I made these for the first time tonight and mine were sticky also. Can you confirm that 2 cups of crushed vanilla wafers are correct and not the whole box. My 11 oz. box would have at least 3 cups in the box. I came out with 20 less truffles than the 72. I had less than a tbsp. mixture in each truffle. Thank you!
2 cups is correct. Are you sure you used dulce de leche? I’m finding most people who had issues did not use the right product. Dulce de leche is thick like caramel.
After putting Samoa cookies in the freezer they were sticky at touch before they were dipped in chocolate. Is this normal or what am I doing wrong?
I was wondering if you could use graham cracker crumbs instead of nilla wafers?
Yes, but they will change the flavor slightly.