Remember those irresistible Samoa or Caramel deLites Girl Scout cookies? I’ve always been obsessed with their perfect blend of coconut, caramel, and chocolate. But let’s be honest, waiting for Girl Scout cookie season isn’t always ideal, and sometimes I need that flavor ASAP! That’s why I created these easy Samoa truffles, and I can’t wait to share the recipe with you.
These truffles capture all the magic of the classic cookie in a simple, no-bake treat. Perfect for busy moms and families, they come together in just about 45 minutes (including freezer time!).
Table of contents
Table of Contents
Why You’ll Love These Samoa Truffles
- No-Bake: No oven required, making them perfect for a quick treat.
- Easy to Make with Kids: Simple steps that even little hands can help with.
- Simple Ingredients: Uses everyday ingredients you can easily find at your local grocery store.
- Perfect for Parties: A crowd-pleasing dessert that’s easy to transport.
- Tastes Just Like Samoa Cookies: All the flavors you love in a bite-sized truffle.
What Makes These Samoa Truffles Work
The combination of sweetened condensed milk and dulce de leche creates a rich, chewy caramel base that holds everything together. These ingredients blend to form a sweet, decadent core that mimics the caramel layer of a Samoa cookie. Crushed Nilla Wafers add a delightful textural contrast to the smooth caramel and chocolate, giving each truffle a satisfying crunch. Finally, the dark chocolate coating balances the sweetness and adds a touch of sophistication.
Ingredients for Samoa Truffles
- 7 ounce sweetened (shredded coconut): Provides the signature coconut flavor and chewy texture.
- 1 can dulce de leche (14 ounce): This gives the truffles their rich, caramel flavor.
- 1 can sweetened condensed milk (14 ounce): This adds sweetness and helps bind the ingredients together.
- 1 box Nilla Wafer cookies, crushed (14 ounce (about 3 cups crushed)): These cookies add a delightful textural element.
- 16 ounce Ghirardelli dark chocolate wafers: For a rich chocolate coating that complements the caramel and coconut.
How to Make Samoa Truffles: Step-by-Step
- In a bowl, combine coconut, dulce de leche, sweetened condensed milk, and cookie crumbs. Stir until well combined, making sure everything is evenly distributed.
- Line a baking sheet with parchment paper. Scoop one tablespoon of the mixture onto the parchment paper. Repeat until all the mixture is used, spacing the mounds evenly. Place the baking sheet in the freezer and freeze for about 30 minutes.
- Melt chocolate wafers according to package directions (about 1 1/2 minutes in the microwave, stirring every 30 seconds). Dip the bottom of each truffle in the melted chocolate and return to the parchment paper.
- Once all the truffles are dipped, put the remaining chocolate into a small ziploc bag. Snip off the corner and drizzle over the truffles. Store in the refrigerator (or freezer) in an airtight container.
Tips for Melting Chocolate
Melting chocolate can be tricky, but here are a few tips to ensure smooth, glossy results:
- Microwave: Use a microwave-safe bowl and heat the chocolate in 30-second intervals, stirring in between. This prevents overheating, which can cause the chocolate to seize.
- Double Boiler: Place a heatproof bowl over a saucepan of simmering water, ensuring the bottom of the bowl doesn’t touch the water. Stir the chocolate gently until melted.
Whether you choose the microwave or a double boiler, make sure your bowl and utensils are completely dry. Even a tiny bit of water can cause the chocolate to seize. Stir frequently to distribute the heat evenly.
Ingredient Substitutions for Samoa Truffles
| Ingredient | Substitution Options | Notes |
|---|---|---|
| Nilla Wafers | Graham crackers, shortbread cookies | May alter the texture slightly. |
| Dulce de Leche | Store-bought caramel sauce, homemade caramel | Caramel sauce will be sweeter and less thick than dulce de leche. |
| Dark Chocolate | Milk chocolate, white chocolate | Changes the flavor profile. White chocolate will make them sweeter. |
| Sweetened Coconut | Unsweetened coconut (add a touch of sugar) | Adjust sweetness to taste. |
Recipe Variations for Samoa Truffles
- Different Chocolate: Try using milk chocolate or white chocolate for a different flavor profile.
- Sea Salt Sprinkle: Add a sprinkle of sea salt on top of the dipped truffles to enhance the sweetness.
- Chopped Nuts: Roll the truffles in chopped nuts like pecans or walnuts for added crunch and flavor.
- Caramel Layer: Drizzle a layer of caramel on top of the dipped truffles for an extra touch of indulgence.
Common Mistakes to Avoid
- Overheating the Chocolate: Don’t overheat the chocolate, or it will seize. Melt it in short intervals and stir frequently.
- Not Freezing the Truffle Mixture: Make sure the truffle mixture is firm before dipping, or it will fall apart. Freeze for at least 30 minutes.
Make-Ahead Instructions
You can prepare the truffle mixture ahead of time and store it in the refrigerator for up to 2 days. Just make sure to wrap it tightly to prevent it from drying out. When you’re ready to make the truffles, simply scoop and freeze as directed.
How to Store Samoa Truffles
Store these Samoa truffles in an airtight container in the refrigerator for up to a week. For longer storage, you can freeze them for up to 2 months. Thaw in the refrigerator before serving to maintain their texture and flavor.
Serving Suggestions
These truffles are perfect on their own as a delicious sweet treat. I also love serving them with a cup of coffee or as part of a dessert platter. They make a wonderful homemade gift, too!
Nutritional Information
(Approximate per truffle)
- Calories: 150
- Fat: 10g
- Carbs: 15g
- Protein: 2g
Irresistibly Easy Samoa Truffles (No-Bake!)
Ingredients
Method
- In a bowl, combine coconut, dulce de leche, sweetened condensed milk, and cookie crumbs. Stir until well combined, making sure everything is evenly distributed.
- Line a baking sheet with parchment paper. Scoop one tablespoon of the mixture onto the parchment paper. Repeat until all the mixture is used, spacing the mounds evenly. Place the baking sheet in the freezer and freeze for about 30 minutes.
- Melt chocolate wafers according to package directions (about 1 1/2 minutes in the microwave, stirring every 30 seconds). Dip the bottom of each truffle in the melted chocolate and return to the parchment paper.
- Once all the truffles are dipped, put the remaining chocolate into a small ziploc bag. Snip off the corner and drizzle over the truffles. Store in the refrigerator (or freezer) in an airtight container.
Notes
Frequently Asked Questions
Can I make these without Nilla Wafers?
Yes, you can substitute graham crackers or shortbread cookies, but the texture will be slightly different.
Can I use regular caramel instead of Dulce de Leche?
Yes, but the flavor won’t be quite as rich. Dulce de leche has a unique, deep caramel flavor that’s hard to replicate.
How long do these truffles last?
They’ll last up to a week in the refrigerator or up to 2 months in the freezer.
Can I freeze these truffles?
Yes, they freeze well! Just make sure to store them in an airtight container to prevent freezer burn.
Conclusion
There you have it, friends! These Samoa truffles are a quick, easy, and delicious way to satisfy your sweet tooth without spending hours in the kitchen. They’re perfect for busy moms, families, and anyone who loves the classic Samoa cookie flavor.
Now it’s your turn! Give this recipe a try and let me know what you think in the comments below. Did you make any fun variations? Don’t forget to rate the recipe, too! Happy truffle-making!
