Samoa Truffles Recipe with Chocolate and Coconut

If you love the classic Samoa Girl Scout cookies, you’re going to fall head over heels for these Samoa truffles. Made with toasted coconut, gooey caramel, crushed cookies, and rich chocolate, these no-bake treats taste just like the iconic cookie — in soft, chewy truffle form.

They’re incredibly easy to make, require no oven, and come together with only a handful of ingredients. Perfect for holiday platters, cookie swaps, or satisfying your Samoa cravings any time of year.

Whether you drizzle them in dark chocolate or dip them completely, these truffles are an irresistible combination of textures and flavors: sweet, nutty, chewy, and chocolatey — just like the real deal.

Ingredients Overview

Samoa truffles come together with pantry staples and shortcut ingredients to mimic that classic cookie flavor.

Main Ingredients:

• Shortbread cookies: Acts as the base. Use store-bought shortbread or even vanilla wafers if needed. Crush them into fine crumbs.

• Caramel candies: Melted and mixed with cream to create that rich, chewy binding.

• Toasted shredded coconut: Key to capturing the classic Samoa flavor. Toasting brings out its natural sweetness and aroma.

• Sweetened condensed milk (optional): Helps bind everything if not using caramel or for extra richness.

Coating & Topping:

• Dark or semi-sweet chocolate: For dipping or drizzling — balances the sweetness perfectly.

• Extra toasted coconut: Optional, for rolling or topping.

• Sea salt: A light sprinkle adds contrast and enhances flavor.

Ingredient Tips:

• Use individually wrapped soft caramels for easy melting.

• Toast coconut in a dry skillet or oven (watch closely — it burns quickly).

• Use good-quality chocolate for the smoothest coating.

Step-by-Step Instructions

These truffles are no-bake and can be made start-to-finish in under an hour (plus chilling time).

1. Toast the Coconut

Preheat oven to 350°F (175°C). Spread:

• 2 cups sweetened shredded coconut
  on a baking sheet.

Toast for 5–7 minutes, stirring halfway, until golden and fragrant. Let cool completely.

2. Crush the Cookies

Place:

• 1½ cups shortbread cookies
  in a food processor or zip-top bag and crush into fine crumbs.

Transfer to a large mixing bowl.

3. Melt the Caramel

In a microwave-safe bowl, combine:

• 1 cup soft caramel candies (unwrapped)

• 2 tablespoons heavy cream or milk

Microwave in 30-second bursts, stirring in between, until smooth and pourable.

4. Mix the Dough

To the cookie crumbs, add:

• 1 cup toasted coconut

• Melted caramel mixture

Stir until well combined and dough-like. If it’s too dry, add 1–2 tablespoons sweetened condensed milk or more cream.

Chill the mixture for 15–20 minutes to firm up.

5. Shape the Truffles

Using a small cookie scoop or spoon, form 1-inch balls and roll between your palms to smooth. Place on a parchment-lined tray.

Chill again for 15–30 minutes to hold shape before coating.

6. Dip or Drizzle with Chocolate

Melt:

• 1 cup semi-sweet or dark chocolate chips
  with 1 teaspoon coconut oil (optional, for smoother texture)

Dip each truffle halfway or fully, then place back on the tray. Drizzle extra chocolate over the top and finish with a pinch of sea salt or more toasted coconut if desired.

Chill until set, about 15–20 minutes.

Tips, Variations & Substitutions

• No caramel candies? Use thick dulce de leche or a mix of sweetened condensed milk + melted butter + brown sugar as a substitute.

• Nutty variation: Add finely chopped pecans or almonds to the filling for a crunchier bite.

• Bite-sized bars: Press the mixture into a parchment-lined pan, chill, then slice into squares before dipping.

• Vegan version: Use plant-based caramels, cookies, and chocolate. Sub coconut cream for dairy cream.

• Add-ins: Stir in a little vanilla extract, espresso powder, or coconut extract for extra flavor depth.

Serving Ideas & Occasions

Samoa truffles are great for:

• Holiday cookie trays and dessert boards

• Gifting – wrap them in mini liners and a festive tin

• Potlucks and parties – easy to grab and serve

• Girl Scout-themed treats

• Freezer snacks – perfect for sweet cravings straight from the fridge

Serve them chilled or at room temperature with coffee, tea, or hot chocolate.

Nutritional & Health Notes

These are indulgent treats — rich, sweet, and satisfying in just a bite or two.

Per truffle (approximate):

• 130–150 calories

• 2g protein

• 7–8g fat

• 15–18g carbohydrates

• 1g fiber

To lighten:

• Use dark chocolate for more antioxidants and less sugar.

• Make smaller truffles for portion control.

• Reduce caramel or sub with date paste for a naturally sweetened version.

They’re rich enough that a few go a long way!

FAQs

Q1: Can I make Samoa truffles ahead of time?
Yes! These keep well in the fridge for up to 7 days or in the freezer for up to 2 months. Thaw slightly before serving.

Q2: Can I use caramel sauce instead of candies?
Yes, but make sure it’s a thick, chewy-style caramel. Thin caramel sauces may not hold the truffles together.

Q3: Why is my mixture too dry or crumbly?
It could be due to dry cookies or over-toasted coconut. Add a little extra melted caramel, cream, or sweetened condensed milk until it holds together.

Q4: How do I toast coconut without burning it?
Spread it evenly and toast at 350°F, stirring every couple of minutes. Watch closely — it can go from golden to burnt fast.

Q5: Can I dip these fully in chocolate?
Absolutely! Just use a fork to dip, let excess drip off, and set them on parchment until firm.

Q6: Do they need to stay chilled?
They’re best kept chilled for freshness but can sit at room temperature for a few hours when serving.

Q7: Can I make these gluten-free?
Yes — just use certified gluten-free shortbread or cookies.

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