Tuesday, December 1, 2020

Samoa Truffles

Samoas are my favorite girl scout cookie. That combination of shortbread, caramel, chocolate and coconut is simply irresistible.  I especially love them straight out of the freezer... (and if you didn't know, ALDI has a copycat Somoa cookie that is available YEAR ROUND...so you don't even have to wait for girl scout season.) 

When I saw this recipe for Samoa Truffles, I knew I would want to try them. While these aren't specifically a Christmas cookie/candy, they are so sweet and decadent that I thought they would be best reserved for Christmas time. But really, you could make them anytime!

Be sure when you make these that you really use dulce de leche, and not just sweetened condensed milk - dulce de leche is a Mexican caramel sauce... if you don't use it, the candies will spread and won't set up properly.

So get your self these easy ingredients and make these delicious truffles. Dipped in chocolate, and chewy with the coconut and caramel, they will be a great addition to any Christmas plate.

Samoa Truffles

7 oz sweetened, shredded coconut
1 - 14 oz. can dulce de leche 
1 - 14 oz. can sweetened condensed milk 
1 box (11oz) Nilla Wafer cookies, crushed (about 2 cups crushed)
16 oz 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 large 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 onto the parchment paper. Repeat until all mixture is used. Place baking sheet in freezer and freeze for about 30 minutes.

Melt chocolate wafers in microwave for about 1 1/2 minutes, stirring every 30 seconds). Dip bottom of each truffle in melted chocolate and return to parchment paper. 
Store in refrigerator (or freezer) in airtight container.

Recipe Source: Shugary Sweets

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