Homemade Samoa Truffles

Homemade Samoa Truffles

Are you a fan of Samoa cookies? Do you want to try a new way to enjoy the classic flavor combination of caramel, chocolate, and coconut? Look no further than these homemade Samoa truffles! In this guide, we will walk you through the step-by-step process of creating the perfect truffles that will impress even the most discerning dessert connoisseurs.

Ingredients

To make these delicious truffles, you will need the following ingredients:

  • 1 cup of sweetened shredded coconut
  • 1/2 cup of sweetened condensed milk
  • 1/4 cup of unsalted butter, softened
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon of salt
  • 20 soft caramels, unwrapped
  • 1 tablespoon of heavy cream
  • 12 ounces of dark chocolate chips

Instructions

  1. Preheat the oven to 350°F. Spread the shredded coconut evenly on a baking sheet and bake for 5-7 minutes, stirring occasionally, until golden brown. Set aside to cool.
  2. In a large mixing bowl, combine the sweetened condensed milk, softened butter, vanilla extract, and salt. Mix until smooth and creamy.
  3. Add the toasted coconut to the mixing bowl and stir until well combined.
  4. Using a small cookie scoop or a spoon, form the mixture into small balls and place them on a parchment-lined baking sheet. Chill in the refrigerator for at least 30 minutes.
  5. In a microwave-safe bowl, combine the unwrapped caramels and heavy cream. Microwave in 30-second intervals, stirring in between, until the mixture is melted and smooth.
  6. Take the coconut balls out of the refrigerator and use a fork to dip them into the caramel mixture. Tap off any excess caramel and place the balls back on the baking sheet. Chill in the refrigerator for another 30 minutes.
  7. Melt the chocolate chips in a microwave-safe bowl, stirring every 30 seconds until melted and smooth.
  8. Take the caramel-coated coconut balls out of the refrigerator and use a fork to dip them into the melted chocolate. Tap off any excess chocolate and place the balls back on the baking sheet. Chill in the refrigerator for another 30 minutes.
  9. Serve the truffles chilled and enjoy!

Tips and Tricks

  • If you don't have sweetened shredded coconut, you can use unsweetened shredded coconut and add 1/4 cup of granulated sugar to the mixing bowl.
  • To make the truffles more visually appealing, you can drizzle some melted caramel and chocolate over the top.
  • For an even more intense flavor, you can sprinkle some sea salt over the truffles before serving.

Conclusion

These homemade Samoa truffles are a crowd-pleasing dessert that will leave your guests wanting more. By following our step-by-step guide, you can create the perfect truffles that combine the classic flavors of caramel, chocolate, and coconut. So why wait? Start baking and indulge in the ultimate treat today!

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Cooking Method
Cuisine
Courses , ,
Difficulty Intermediate
Time
Prep Time: 30 min Cook Time: 30 min Total Time: 1 hr
Servings 6
Best Season Suitable throughout the year
Ingredients
  • 1 cup sweetened shredded coconut
  • 1/2 cup sweetened condensed milk
  • 1/4 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 20 soft caramels, unwrapped
  • 1 tablespoon heavy cream
  • 12 ounces dark chocolate chips
Instructions

  1. Preheat the oven to 350°F. Spread the shredded coconut evenly on a baking sheet and bake for 5-7 minutes, stirring occasionally, until golden brown. Set aside to cool.

  2. Preheat the oven to 350°F. Spread the shredded coconut evenly on a baking sheet and bake for 5-7 minutes, stirring occasionally, until golden brown. Set aside to cool.

  3. In a large mixing bowl, combine the sweetened condensed milk, softened butter, vanilla extract, and salt. Mix until smooth and creamy.

  4. Add the toasted coconut to the mixing bowl and stir until well combined.

  5. Using a small cookie scoop or a spoon, form the mixture into small balls and place them on a parchment-lined baking sheet. Chill in the refrigerator for at least 30 minutes.

  6. In a microwave-safe bowl, combine the unwrapped caramels and heavy cream. Microwave in 30-second intervals, stirring in between, until the mixture is melted and smooth.

  7. Take the coconut balls out of the refrigerator and use a fork to dip them into the caramel mixture. Tap off any excess caramel and place the balls back on the baking sheet. Chill in the refrigerator for another 30 minutes.

  8. Melt the chocolate chips in a microwave-safe bowl, stirring every 30 seconds until melted and smooth.

  9. Take the caramel-coated coconut balls out of the refrigerator and use a fork to dip them into the melted chocolate. Tap off any excess chocolate and place the balls back on the baking sheet. Chill in the refrigerator for another 30 minutes.

  10. Serve the truffles chilled and enjoy!

Note
  • If you don’t have sweetened shredded coconut, you can use unsweetened shredded coconut and add 1/4 cup of granulated sugar to the mixing bowl.
  • To make the truffles more visually appealing, you can drizzle some melted caramel and chocolate over the top.
  • For an even more intense flavor, you can sprinkle some sea salt over the truffles before serving.
Read it online: https://foodrecipeshome.com/recipe/homemade-samoa-truffles/