Samoa Truffles: A Delectable Treat with Only 4 Ingredients

Samoa Truffles are a delightful and easy-to-make treat that combines the rich flavors of caramel, coconut, and chocolate. Inspired by the popular Girl Scout Samoa cookies, these truffles are sure to satisfy your sweet tooth. With just four ingredients and a little bit of time, you can create these delectable morsels in your own kitchen. In this article, we’ll walk you through the process of making Samoa Truffles, from toasting the coconut to dipping the caramel balls in chocolate. So, let’s get started on this sweet adventure!

Ingredients

To make Samoa Truffles, you will need the following ingredients:

• 2 cups sweetened shredded coconut: The shredded coconut adds a lovely texture and flavor to the truffles. Toasting the coconut enhances its natural sweetness and gives it a delightful crunch.
• 11 oz. store-bought soft caramels (such as Kraft): Soft caramels provide the chewy, gooey base for the truffles. You can find these caramels in the candy aisle of your local grocery store.
• 2 tbsp milk: Milk helps to melt the caramels smoothly and ensures a creamy consistency for the truffle mixture.
• Salt: A pinch of salt balances the sweetness of the caramel and coconut, adding depth to the flavor.
• 10 oz. chocolate candy melts: Chocolate candy melts are used to coat the truffles, giving them a smooth, glossy finish. You can find these melts in various colors and flavors, but for this recipe, we recommend using milk or dark chocolate.

Instructions

Step 1: Toast the Coconut

The first step in making Samoa Truffles is to toast the shredded coconut. This process enhances the flavor and adds a delightful crunch to the truffles. Follow these simple steps:

1. Heat a Skillet: Place a large skillet over medium-high heat. Make sure the skillet is dry before adding the coconut.
2. Toast the Coconut: Add the 2 cups of sweetened shredded coconut to the skillet. Stir constantly for 5 to 7 minutes, or until the coconut turns a golden brown color. Be careful not to burn the coconut, as it can quickly go from toasted to burnt.
3. Cool the Coconut: Once the coconut is toasted to perfection, remove it from the skillet and let it cool on a plate. This will prevent it from continuing to cook and becoming too dark.

Step 2: Melt the Caramels

Next, you’ll need to melt the caramels to create the base for the truffles. This step requires a bit of patience, but the results are well worth it. Here’s how to do it:

1. Prepare a Double Boiler: Bring a small pot filled with an inch or two of water to a boil. Once the water is boiling, reduce the heat to a simmer.
2. Melt the Caramels: Place the 11 oz. of soft caramels, 2 tbsp of milk, and a pinch of salt in a metal or glass bowl. Rest the bowl on top of the pot, making sure it doesn’t touch the water. Stir the mixture constantly until the caramels become smooth and melted.

Step 3: Combine Caramel and Coconut

With the caramels melted, it’s time to combine them with the toasted coconut to create the truffle mixture. This step requires quick hands, as the mixture will be thick and sticky. Follow these steps:

1. Mix the Ingredients: Stir the toasted coconut (reserving 1/4 cup for later) into the melted caramel mixture. Make sure to mix thoroughly so that the coconut is evenly distributed.
2. Cool the Mixture: Pour the caramel and coconut mixture onto a parchment paper-lined baking dish. Spread it into an even layer and let it cool for several minutes until it’s cool enough to handle.

Step 4: Form the Truffles

Now comes the fun part—forming the truffle balls! This step is a bit messy, but it’s also very rewarding. Here’s how to do it:

1. Roll the Caramel Mixture: Once the mixture is cool enough to handle, roll it into small, teaspoon-sized balls. You can use your hands or a small cookie scoop to ensure uniformity.
2. Prepare for Dipping: Place the caramel balls on a wax paper-lined baking sheet. This will make it easier to dip them in chocolate later.

Step 5: Dip in Chocolate

The final step is to dip the caramel balls in chocolate, creating a smooth and glossy coating. This step requires a bit of patience, but the results are stunning. Follow these steps:

1. Melt the Chocolate: Melt half of the 10 oz. of chocolate candy melts according to the package instructions. This is usually done by microwaving the chocolate in short bursts and stirring until smooth.
2. Dip the Truffles: Dip each caramel ball into the melted chocolate, making sure it’s fully coated. Tap off any excess chocolate and place the truffle back on the wax paper-lined baking sheet to dry.
3. Second Coat and Garnish: Once all the caramel balls are dipped, melt the remaining chocolate and dip the balls again. This second coat will give the truffles a smooth and professional finish. Before the chocolate dries, sprinkle the reserved toasted coconut on top for a beautiful garnish.

Enjoy Your Samoa Truffles

Congratulations! You’ve successfully made Samoa Truffles. These delightful treats are perfect for any occasion—whether you’re hosting a party, looking for a homemade gift, or simply craving a sweet indulgence. The combination of toasted coconut, creamy caramel, and rich chocolate is truly irresistible.

Tips for Success

• Work Quickly: The caramel mixture can be quite thick and sticky, so it’s important to work quickly when forming the truffle balls. If the mixture becomes too difficult to handle, you can warm it slightly to make it more pliable.
• Use Quality Ingredients: The quality of your ingredients can make a big difference in the final product. Use good-quality caramels and chocolate for the best results.
• Customize Your Truffles: Feel free to get creative with your truffles! You can use different types of chocolate (such as white or dark chocolate) or add a drizzle of caramel on top for extra flair.
• Store Properly: Store your Samoa Truffles in an airtight container at room temperature for up to a week. If you prefer a firmer texture, you can refrigerate them, but be sure to let them come to room temperature before serving for the best flavor.