★★★★★

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! These taste like your favorite girl scout cooking made in bite size truffle form.

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 but maybe it varies by region.

Girl Scout Cookies

Anyway, I love to stock up and keep a box or two in my freezer for when Girl Scout cookie season ends. Normally, we tend to overbuy.

Both my husband and I will say “yes” independently to any Girl Scout who asks. And let’s not forget the girls at the grocery store every weekend…I’ve fallen for that trap too! In any case, by the end of the spring, our cupboards and freezer are bursting with boxes of our favorite cookies!

At least it’s for a good cause, right?

To keep our sugar crashes more manageable this year, I opted to donate cookies to U.S. Troops. Did you know that the Girl Scout program lets you choose this as an option when you order cookies?

It made me happy knowing I could make someone’s day AND I got to still say “yes” to anyone in a green vest who asked!

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 sweet tooth emergencies 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?

Samoa Truffles

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.

So moral of today’s story:

  1. Buy some Girl Scout Cookies (it’s the right thing to do!).
  2. Donate them to our troops (an even better thing to do!).
  3. Whip up a batch of Samoa Truffles (a delicious thing to do!)

Don’t you wish all decisions were this easy?

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!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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!

 **This post may contain affiliate links which won’t change your price but will share some commission. 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. Is there a gluten free option you could suggest for the vanilla wafers? I am celiac, but this recipe looks a amazing and would love to try.

  2. 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.

    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 🙂

  3. 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! 

  4. 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. 

  5. 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??)

      1. Hi, just save this recipe, but when I click on link to see correct Dulce de Leche – it says product unavailable. Can you advise an alternate for the recipe? Thanks!

        1. You should be able to buy dulce de leche in the grocery stores. You can find it on the shelves next to sweetened condensed milk.

        2. I found Dulce de Leche in the “Hispanic Foods” section of Walmart. I plan on making this recipe for our neighborhood Gal’s Cocktail Hour. What with Social Distancing, we gather on a neighbor’s front porch, observing the 6 foot distancing and chat, sip and nibble for a bit, mostly to keep our sanity! 😉

  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 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!

  8. 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. 

  9. 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.

  10. 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!

  11. 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!

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