★★★★

Samoa Truffles

If you love Caramel deLites or Samoa Girl Scout Cookies, then these easy Samoa Truffles are going to drive your taste buds crazy!

If you love Caramel deLites or Samoa Girl Scout Cookies, then these easy Samoa Truffles are going to drive your taste buds crazy!

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 (or maybe it’s by region?).

Anyway, I love to stock up and keep a box in my freezer. And normally, between me and my husband we tend to overbuy. Each of us saying yes independently to any girl who asks. And let’s not forget the girls at the grocery store every weekend…I’ve fallen for that trap too!

Did you know that you can now DONATE your boxes to US troops? So that’s the option I’ve been choosing every time I’m asked this year.

If you love Caramel deLites or Samoa Girl Scout Cookies, then these easy Samoa Truffles are going to drive your taste buds crazy!

But then I panicked. The thought of ZERO boxes of Samoas in my freezer, for you know, the sweet tooth emergencies, it scared me.

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?

So moral of today’s story. Buy some Girl Scout Cookies (it’s the right thing to do!) and donate them to our troops (an even better thing to do!). Then whip up a batch of these Samoa Truffles and you’ll feel happy that I made this decision for you!

If you love Caramel deLites or Samoa Girl Scout Cookies, then these easy Samoa Truffles are going to drive your taste buds crazy!

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Yield: 72 truffles

Samoa Truffles

Prep Time 1 hour

Ingredients

  • 7 oz sweetened, shredded coconut
  • 1 can dulce de leche (14 oz)
  • 1 can sweetened condensed milk (14 oz)
  • 1 box (11oz) Nilla Wafer cookies, crushed (about 2 cups crushed)
  • 16 oz Ghirardelli dark chocolate wafers

Instructions

  1. 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.
  2. In a bowl, combine coconut, dulce de leche, sweetened condensed milk and cookie crumbs. Stir until well combined.
  3. 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.
  4. 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.
  5. 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.

Notes

**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!

Love today’s Samoa Truffle? Here are a few more Girl Scout inspired recipes:

Samoa Fudge- filled with caramel, chocolate and coconut #JELLO #girlscouts www.shugarysweets.com

Samoa Fudge: this creamy fudge packed with coconut, caramel and chocolate is a take on the classic cookie!

samoa

Samoa Cookie Cups: delicious shortbread cookie cup with a surprise center!

Thin Mint Puppy chow: this recipe for puppy chow tastes like the popular Thin Mint Cookies #girlscoutcookies #thinmints www.shugarysweets.com

Thin Mint Puppy Chow: no actual cookies are used to make this muddy buddy treat!

I think you’ll love these Samoa treats from my friends:

If you love Caramel deLites or Samoa Girl Scout Cookies, then these easy Samoa Truffles are going to drive your taste buds crazy!

 **There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on January 25, 2016

Comments & Reviews

  1. I have made these twice now and what a hit! People are ga ga over them. Recipe was easy and turned out perfectly. I suggest these for any occasion and people will think you are a superstar! Thanks so much!

  2. Quick question: I want to take these in for a work party, but they won’t be stored in a fridge. Do you think they will be too soft left at room temp? I saw they should be stored in the fridge, but wasn’t sure if they would be okay left out too. Thanks!

    1. I’ve left them out for a party and they were totally fine. I usually store mine in the freezer, and that way the stay chilled longer at room temperature!

  3. Made these last night. After reading the comments I used the whole box of Nilla Wafers, and all of the dulce de Leche, and not quite all of the sweetened condensed milk so that the mixture was the right consistence. I was not really able to scoop the mixture as it was quite sticky so I just rolled it into balls. The truffles came out fine and look just like the photo.

  4. I am currently making these, and the consistent is perfect! I went with the recommendation of getting the specific can of Dulce De Leche, in the Mexican isle at Albertsons. I got the condensed milk right next as well. A couple things, I added more coconut. I felt 7oz wasn’t enough. I almost doubled it. And using a 2inch scooper has produced about 53 balls. So a smaller scouper would produce more truffles. 

  5. Followed the recipe to a T and they were delicious! I made them to bring somewhere but my Facebook got to them first. Gone in 2 days. Making a double batch now! I also used food processor for cookies and measured 2 cups out after they were crumbs. Thanks for awesome and easy recipe!

  6. Do they “have” to be refrigerated? I would like to use them in my cookie swap at school, but they will be stored in my classroom until the end of the day. Thanks.

  7. Followed the recipe to a T and they came out perfect. Not sure how these could be runny, the leche is so thick that by the time I was done combining all the ingredients my arm was ready to fall off!

    1. Agreed!!! 🙂 Glad it worked for you too! (I’m wondering if people are using caramel sauce and NOT dulce de leche??)

  8. I made these using boiled condensed milk and they were fine. I’ve done it twice. The first time I cooked the milk in the can  for hour hours On the stovetop, the second time I used my instant pot and cooked it for 40 minutes on high and then did quick release. If you use condensed milk to make your Dulce de Leche, you need to really cook it to get it think. My truffles settled a bit and were sticky, but after I dipped the bottoms in chocolate and drizzled the tops, they firmed up. If you can’t find canned Dulce de Leche, just cook your condensed milk longer. 

  9. Just made these tonight and they came out great! Followed the recipe exactly as stated and didn’t have any problems! Theyre def sticky but once I dipped & drizzled in chocolate they set up perfectly! Chilling in the freezer now! 😉 thanks for sharing! 

    1. Perfect. I think people aren’t using the canned dulce de leche…maybe they are using caramel sauce, or sweetened condensed milk. Because I make them often and they turn out amazing 🙂

  10. I’m torn on these. I was a little concerned by all the comments expressing problems, so I figured I would dip them entirely in chocolate to eliminate the stickiness issue. But then the chocolate overpowers the other flavors. It threw off the flavor ratio too much.

    But I’d be concerned about not dipping them completely, because they are *incredibly* sticky. I can’t imagine wanting to pick one up with my fingers if they weren’t covered in chocolate and truffles are finger food by default. The caramel/Nilla wafer/coconut flavor pre-chocolate was good, but it’s drowned out when the chocolate is added. I didn’t have the consistency issues that people report, though. I bought the canned dulce de leche (they sell it at the Walmart supercenter near me as well as few other grocery stores) so no issues there. (Guys, the correct dulce is so thick that it doesn’t pour out of the can. You have to scoop it. It’s not like caramel for ice cream. Also, make sure you cool your toasted coconut, otherwise the heat will melt the dulce, which could be causing the spreading.) So.. I didn’t have the disaster issues with spreading that people had, but I’m not sure if I would do these again. The flavor of the interior is good, but it’s just so sticky I don’t think I’d want it without a chocolate coating.. but the chocolate coating is too much chocolate for the other flavors to really come through. They’re fine, but not what I’d call amazing.

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