Description
Delicious truffles inspired by the classic Girl Scout Samoa cookie, featuring chocolate, toasted coconut, and caramel.
Ingredients
Scale
- 1 cup shredded coconut
- 1 cup chocolate cookie crumbs
- 1/2 cup sweetened condensed milk
- 1 cup chocolate chips
- 1/4 cup coconut oil
- 1/2 cup caramel sauce
- Sea salt (optional)
Instructions
- Preheat the oven to 350°F (175°C). Spread shredded coconut on a baking sheet and toast for 5-7 minutes until golden brown. Let cool.
- Mix chocolate cookie crumbs and sweetened condensed milk until sticky. Form into small balls and place on a parchment-lined baking sheet.
- Refrigerate cookie balls for 30 minutes to firm up.
- Melt chocolate chips and coconut oil until smooth.
- Dip each chilled cookie ball into melted chocolate, then lift out to let excess drain.
- Return dipped truffles to the baking sheet. Drizzle with caramel and sprinkle with toasted coconut and sea salt if desired.
- Refrigerate until chocolate sets, about 30 minutes. Serve once set.
Notes
Store truffles in an airtight container in the refrigerator for up to one week, or freeze for up to three months with parchment paper between layers.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 200
- Sugar: 15g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg