If you love Caramel deLites or Samoa Girl Scout Cookies, then these easy Samoa Truffles are going to drive your taste buds crazy! Chewy delicious candy made from scratch, no girl scout cookies needed.
Love homemade truffles? Our easy chocolate truffles are a must make, any time of year. Or give our delicious coconut truffles a try! They’ll remind you of our favorite coconut macaroons!
Why I love Samoa Bites
Raise your hand if you LOVE Girl Scout Cookies. Through the years I’ve been slightly obsessed. And each member of my family has a favorite flavor. My husband loves Tagalongs, and the kids love thin mints.
Mine, obviously, is the box of Samoas. I think now they are called Caramel deLites but maybe it varies by region.
That’s where these Samoa Truffles came into play.
A sweet, delicious truffle packed with the best parts of my favorite cookie, in an easy to eat truffle. And….these can be stored in the freezer. Perfect, right?
- This truffle is the delicious marriage of coconut, chocolate and caramel.
- I used a can of dulce de leche sauce for a thick, toothsome caramel texture that is even better than the caramel in Samoas.
- Some crushed wafers, melted chocolate and sweetened coconut flakes turned the caramel sauce into delicious cold truffles, perfect for popping into my mouth whenever a Samoa craving strikes!
Only 5 Ingredients
- Coconut- the star of the show! I prefer sweetened, shredded coconut. But this candy is definitely sweet enough should you use unsweetened coconut.
- Nilla Wafers- You’ll need a whole box of cookies, and crush them. Not completely fine, keep some larger crumbs (see photo above). Golden oreos or Butter cookies work great too.
- Sweetened condensed milk- one can provides the perfect amount of sweetness, but also helps the mixture combine to a delicious texture.
- Dulce de Leche- This is a very thick caramel sauce. Do not use milk.
- Chocolate- I prefer using Ghirardelli melting wafers here, they melt smooth and taste amazing, and no need to add any shortening to thin or temper the chocolate.
How to Make Coconut Caramel Truffles
First, you’re going to toast your coconut flakes! This gives them a nutty flavor and a little bit of crispiness.
- To toast coconut: Spread it out in a single layer on a large baking sheet. Bake for 10 – 15 minutes, flipping the coconut flakes after every 5 minute increment, until they are golden brown.
Combine.
- Meanwhile, mix together Nilla wafer cookie crumbs with dulce de leche and sweetened condensed milk.
- Add in the coconut flakes when they’re done toasting and mix until well combined.
To form the Samoa truffles:
- Scoop the mixture by the tablespoonful onto a parchment lined cookie sheet.
- Freeze the truffles for 30 minutes.
Last but not least: the chocolate drizzle!
- Melt dark chocolate wafers in the microwave. Mine took 3 rounds of 30 seconds each (stirring between each one) to get smooth and melty.
- Dip the bottom of each frozen truffle into the melted chocolate. When all the truffles are dipped, pour the remaining chocolate into a ziplog bag. Snip a whole in one corner of the bag and drizzle the chocolate over the top of all the truffles.
Tips & Tricks
- Make sure you’re using canned dulce de leche in this recipe! Bottled caramel sauce will NOT work! I recommend this brand.
- If you don’t have candy wafers, dark or semi sweet chocolate chips will work as a substitute.
- These keep well in the fridge for about 2 weeks and in the freezer for up to 3 months. I find it hard to resist eating them all within a matter of days, though. They’re just that good.
More Easy Dessert Recipes
- Samoa Fudge: this creamy fudge packed with coconut, caramel and chocolate is a take on the classic cookie!
- Samoa Cookie Cups: delicious shortbread cookie cup with a surprise center!
- Thin Mint Puppy Chow: no actual cookies are used to make this muddy buddy treat!
- Starbucks Lemon Loaf: copycat recipe!
- French Silk Brownies- layers of deliciousness.
Homemade Candy Recipes
See all Candy recipes
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Samoa Truffles Recipe
If you love Caramel deLites or Samoa Girl Scout Cookies, then these easy Samoa Truffles are going to drive your taste buds crazy! Chewy delicious candy made from scratch, no girl scout cookies needed.
Ingredients
- 7 ounce sweetened shredded coconut
- 1 can dulce de leche 14 ounce
- 1 can sweetened condensed milk 14 ounce
- 1 box Nilla Wafer cookies, crushed 11 ounce (about 2 cups crushed)
- 16 ounce Ghirardelli dark chocolate wafers
Instructions
- 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 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 (I use this scoop) onto the parchment paper. Repeat until all mixture is used. Place baking sheet in freezer and freeze for about 30 minutes.
- Melt chocolate wafers according to package directions (about 1 1/2 minutes in microwave, stirring every 30 seconds). Dip bottom of each truffle in melted chocolate and return to parchment paper.
- Once all truffles are dipped, put the remaining chocolate into a small ziploc bag. Snip off the corner and drizzle over truffles. Store in refrigerator (or freezer) in airtight container.
Notes
- Make sure you are using 1 can of dulce de leche (the thick caramel). Many people who have had issues with this spreading are not using the right can. You can see the correct product here!
- If you don’t have candy wafers, dark or semi sweet chocolate chips will work as a substitute.
- These keep well in the fridge for about 2 weeks and in the freezer for up to 3 months. I find it hard to resist eating them all within a matter of days, though. They’re just that good.
- See blog podt gor more recipe tips and tricks.
Nutrition
Serving: 1truffle, Calories: 51kcal, Carbohydrates: 6g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Cholesterol: 1mg, Sodium: 13mg, Fiber: 1g, Sugar: 5g
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
Made these last night and they came out great! Thanks for sharing the recipe! They were a hit! I was worried about the consistency after reading so many of the comments but it worked perfect! I used the Nestle brand Dulce you recommended and the entire 11oz box of nilla wafers. I think people were maybe trying to crush the cookies and measure them out instead of crushing the entire box and using the whole thing. I used the dolci frutta chocolate wafers instead of Ghiradelli since thats what I had at home and it worked! Thanks again!!!
So glad to hear it worked for you. I’m not quite sure where the issues are coming from, but it’s good to know it works for some of you 🙂
Made these tonight and they came out phenomenal. Not sure why so many had runny truffles. My batter was so thick my hand was tired of mixing. I made it exactly as written. I did like the idea of rolling them in toasted coconuts before dipping in chocolate so I did that. A+ First recipe used from Shugary Sweets and I am impressed!
Thank you. I’m almost thinking some people might be using caramel sauce instead of dulce de leche (which is much thicker)! Glad you enjoyed them!
I made these yesterday and took to a birthday party. They turned out perfect and were a hit! Super easy and quick to make. I made 70 in about 1hr 15min. Definitely a keeper. Thanks! One point: cool coconut completely before adding to milks. Maybe that’s a reason why some are having issues with the the mix being too thin? Also, remember this is a CONFECTION not a cookie, so it will be slightly tacky to the touch but not bad at all. Yum!
I made these and they turned out perfect! Quick easy and delishous! We even past them out to our neighbors! I’m making another batch now!
PS, I roll mine in extra toasted coconut-because I LIKE IT!
I am just finishing making these for the 2nd time. They got an A++ from first batch. I did not have any problem with them not setting up, just the opposite. I rolled them into balls, and they stayed balls, this time I am going to push them down a bit so the base is flat, and they won’t roll around!
It is winter, and I keep my house between 58 and 60 degrees. Room temperature varies from home to home, season to season, I wonder if the people having problems would just cool the mixture down before shaping?
I warmed up the Dulce de leche because it so thick this time, made it easier to get out of the can-mixture is cooling down as I write! All that have tried them, loved them!
I’m from Australia so were can I find the caramel here and what is chocolate wafer biscuits or on it just plan chocolate
I made these for a cookie swap and by far had the best cookies! Everyone loved them! Mine had to be a little bigger as I didnt have a small enough scooper but no one seemed to mind!
I made these yesterday my family did like them but I think next time I’m going to use shortbread cookies instead of the vanilla wafers.
Had to come back and tell you that I have an addiction to these…the 4 extra pounds from Christmas are all from eating while making these for others…lol. So good and can’t wait until next year to make and devour them again. xoxo
Yay! They do freeze well, in case you were wondering 🙂 Although, it doesn’t stop me from grabbing them straight from the freezer!
I made these for xmas eve tomorrow and they came out wonderful!! Great recipe!!! My question is how long can they stay out of the refrigerator. I will arrive to my Aunts at 3pm and we probably won’t eat them until 9PM. Will they be okay out of the refrigerator all that time, you think?
Your photos are what made me try this recipe! Well, the photos AND the fact that Samoas are my all-time favorite GS cookie. And although a couple of my truffles are flattening the rest kept their shape as they were scooped onto parchment paper. I had picked up a box of Mini Nilla wafers without realizing it, and was relieved to see it was the same weight. However, I did measure out about 2 cups of crumbs. Seeing that the batter looked too wet, I added more crumbs by handfuls at a time…I know, not the best method, but it worked…until the batter held together better. I knew if the batter held together as I stirred in more crumbs it would also hold as I scooped. The truffles are in the freezer now, and I’ve read some of the reviews while waiting. So I think I will toast the remaining coconut I have and roll the truffles in it before dipping in chocolate, just to take the chance of stickiness away when serving these.
Thank you so very much for sharing this recipe! It really is quick and easy, which is what I look for around the holidays, as long as it also turns out as delicious as I know these will!
I made these today and they turned out really well! They’re super tasty and easy to make. I will say that I will add more cookies or maybe nuts next time to make a little bit more texture–crunch. They set up well and taste like Carmel Delight cookies! I was lazy and dipped the whole truffle in chocolate verses the two-step prettiness photographed. I’m super excited for everyone to try them on Christmas!
I have to say that even though I had to finagle a bit because they were way too runny after following the recipe to the letter, these are simply awesome. I did serve them at my party and they were received to rave reviews. Now that I know what I have to do to make them work, I probably will make them again–but not until next Christmas because I want to eat them all!
Here’s what I did to “fix” them so they’re perfect to me:
I ended up adding half again as many cookies and rolled them in more toasted coconut before dipping in chocolate. They hold their shape just fine with the addition (would have held shape without the added coconut but it keeps them from being so sticky for using on a party table.
Just made a batch and came out fine, not runny at all. I added the entire box of crushed cookies which was a bit over 2 cups. Also I crushed the cookies down to fine crumbs which probably helps hold the ingredients together better. Still in the freezer prepping for chocolate. Can’t wait to eat them!
Awesome 🙂
Can anyone please tell me what to do if I can’t find canned dulce de leche? I have all the other ingredients and am dying to make these.
I couldn’t find it either and I looked online and you can take a regular can of sweetened condensed milk and boil it in a pot of water (take the label off first) for 2 hours and let it cool before you open it up. It came out perfectly, but it was a long time to wait for it!
I made these and I cannot get them to hold there shape. I ended up making two batches. The first I added double the coconut, they still wouldn’t hold their shape. On the second batch I added double the coconut and an extra cup of the cookie crumble. They looked a little better, but I definitely won’t be using them at our annual cookie exchange this year. They looked so great in your photo, I wish I would have read the comments first as well. I hope others have better luck.
so far so good with the cookies. I only got around 40 not 72.
I used a T scoop.
Oh well!! Cant wait to try them!
I did go by weight for the cookies. I used a scale and weighed them out before crushing with a rolling pin in a plastic bag. To salvage the batch–too much invested at this point to toss it–I ended up adding half again as many cookies and rolled them in more toasted coconut before dipping in chocolate. They hold their shape just fine with the addition (would have held shape without the added coconut but it keeps them from being so sticky for using on a party table) and are very tasty for sure, but I would certainly not try them again if that had not worked.
I would like to give this recipe a try. If I like them, I was planning on adding them to my Christmas cookie collection. My question is, do they HAVE to be refrigerated after made? I have some out of state recipients and want to make sure they will stay fresh enough during shipping. Thanks!