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!
Why I love Samoa Bites
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. My husband loves Tagalongs, and the kids love thin mints.
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!
Only 5 Ingredients
- Coconut- the star of the show! I prefer sweetened, shredded coconut. But this candy is definitely sweet enough should you use unsweetened coconut.
- Nilla Wafers- You’ll need a whole box of cookies, and crush them. Not completely fine, keep some larger crumbs (see photo above). Golden oreos or Butter cookies work great too.
- Sweetened condensed milk- one can provides the perfect amount of sweetness, but also helps the mixture combine to a delicious texture.
- Dulce de Leche- This is a very thick caramel sauce. Do not use milk.
- Chocolate- I prefer using Ghirardelli melting wafers here, they melt smooth and taste amazing, and no need to add any shortening to thin or temper the chocolate.
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.
Combine.
- 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.
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!
- French Silk Brownies- layers of deliciousness.
Homemade Candy Recipes
See all Candy recipes
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Samoa Truffles Recipe
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.
Ingredients
- 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
Instructions
- 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.
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!
- 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.
- See blog podt gor more recipe tips and tricks.
Nutrition
Serving: 1truffle, Calories: 51kcal, Carbohydrates: 6g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Cholesterol: 1mg, Sodium: 13mg, Fiber: 1g, Sugar: 5g
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
Sorry about the typo. I bought nilla wafer minis
I just made these and they turned out perfect. I think an issue people might be having is with the cookies. I bought a box of bills wafer minis. The whole box was 11 oz but when measuring it was about 3.5 cups. I decided to use to whole box. I also put another cup or two on the side incase I needed more after mixing I didn’t need it. The 11 oz seemed perfect. The truffle held its shape as I was scooping. If it’s runny before you freeze it it’s not going to magically turn into a ball and be a truffle after freezing. I ran my cookies through a food processor. I’m not sure if crushing by hand or mixer would change the density enough to have variations in by the cup measurement. It might easier to go by the weight. Also I used a whole bag of coconut.
I think this recipe is great and totally worth trying again for anyone who didn’t get it right.
Sure wish I’d read all the comments before I made these for a party. No way I can serve them since they don’t hold their shape. Really disappointed–I followed the recipe to the letter. Used
dulce de leche and NOT caramel sauce. Did anyone come up with a solution for them?
I seriously just made them this week and can’t figure out why so many people are having trouble. I know many who have made it without issues…so so odd 🙁 I purposefully made them again just to double check ingredients, etc. Worked perfectly.
I took some to my job and the staff went wild over them
I should try these very soon!
can you tell us the brand name of the dulce de leche you used…seeing how everyone is having the same problem…
I made my own.. time.consuming but super yummy
Hmmm, mine also came out flat…more cookies needed?
I had the same issue with the “goeyness”. Maybe I should have added more cookie crumbs? They were very sticky and may be difficult to eat without getting messy fingers. I am hoping when the chocolate sets up, they will be more manageable. I like the above idea of adding the toast coconut on the outside before dipping!
I made these tonight and had the same problems as everyone else. The “batter” did not have the consistency to stay in mounds and was gooey. They have been in the feeezer for several hours and are still very sticky and are more like flat cookies. I’m sure they taste amazing and that’s not the issue but I was doing a test batch for a cookie day event and thought these would turn out like the picture and hold their shape. I will try and play around with adding more cookies and coconut like the others.
Ohmygoodness! These are amazing! They were a bit “gooey” but who cares once you taste it and it melts in your mouth…. Wowzers. Hubby says it’s the best thing he ever ate. I might try not crumbling the vanilla wafers as much to add a bit of that crunch I like in the Samoa cookies but have no problems making (eating) them the way the recipe instructs. I want to try some other things listed to help it not be as gooey just for the sake of messiness when eating but it was definitely not a put off! Super amazing recipe – Thanks so much!
I tried this recipe and they are still completely gooey. Could I have crumbled the cookies to much?
I made these tonight and fell in love. But I did so something a bit different. I toasted an additional 7oz of coconut and rolled the truffle in the toasted coconut. Then I dipped the bottom in chocolate and drizzled some on top. I love that look of the toasted coconut on the outside.
I used dulce de leche just like the recipe stated. I double and triple checked the recipe and my ingredients and it just didn’t work out for me. It tasted very good, but was not a consistency that would hold a truffle shape unless completely frozen. I might try the recipe again with more cookie crumbs and dipping them completely in chocolate.
So a can of caramel AND a can of S.C. Milk? I am excited to make these for my coworkers tonight, just want to make sure I buy the right thing. Ive heard of people making caramel by boiling a can of SCMilk, so it seemed interesting to have double creamy sweetness.
Yep it does call for both 🙂 I think maybe others had trouble with it setting up because they used caramel sauce and not the super thick dulce de leche. ENJOY 🙂
I need these sooooo much right now!
I made these today and, like Geri, the consistency was off. I added what was left of the vanilla wafers, maybe 1/2 cup ( I had eaten a bunch on the way home from the store) and added maybe another cup of coconut. They held their shape but are still soft and a little sticky. Were they supposed to be baked at all?
They should hold their shape, but they will be sticky and soft. Definitely do not bake them 🙂
I made these yesterday, and while they taste really good, I think my consistency is off. Even after being in the freezer all night, they are very soft. When I first scooped them out, they flowed into a flatish disk instead of staying in little mounds. Have you run into that problem, and do you have any suggestions to firm up the consistency?
All of these look heavenly delicious… I have a soft spot for caramel and cannot help trying to make these at home. Thanks for the recipe!
Hello lover…sorry I was talking to this truffle even though I love you too 😉 Making these as teacher treats and can’t wait for them to rave about them. Pinned, Yummed and scheduled on FB. xo San
I’m sure the teachers will love them 🙂
These look absolutely yummy.. In my area, we don’t have what you called “can dulce de leche”.. am sure it is some sort of milk, but we don’t have it here. Any substitute?
These are my favorite girl scout cookies! Great recipe!