These Samoa Truffles are a quick, no-bake treat that layers chewy coconut, crunchy cookie crumbs, rich chocolate, and gooey caramel. They smell of toasted coconut and chocolate, and they bite soft with a crisp chocolate shell and a salty caramel finish. If you enjoy easy truffle treats, you might also like this elegant spiced gingerbread truffles for another holiday-style flavor twist.
Recipe Information
- Prep Time: 20 minutes (active work)
- Cook Time: 50 minutes (includes chilling time and melting chocolate)
- Total Time: 70 minutes
- Servings: about 18 truffles
- Difficulty Level: Easy
Nutrition Information
(Approximate per truffle)
- Calories per serving: 140 kcal
- Protein: 1.5 g
- Carbohydrates: 15 g
- Fat: 9 g
- Fiber: 1.5 g
- Sugar: 12 g
- Sodium: 60 mg
Why Make This Samoa Truffles
These truffles capture the classic Samoa (or Caramelita) cookie flavors—coconut, chocolate, and caramel—in a bite-size, easy-to-make form. They require no baking, come together quickly, and make a beautiful gift or party dessert. The texture is rich and chewy inside, glossy and firm outside, with a pop of sea salt to balance the sweetness. They are perfect for holidays, potlucks, or an indulgent weeknight treat.
How to Make Samoa Truffles
You’ll mix coconut, cookie crumbs, and condensed milk, chill to set, then coat in melted chocolate and finish with caramel and sea salt. The recipe is forgiving: you can shape different sizes, swap cookies or chocolate, and adjust the caramel amount to taste. Chilling between steps helps the truffles hold their shape and gives a clean chocolate shell.
Ingredients:
- 1 cup shredded coconut
- 1/2 cup chocolate cookie crumbs
- 1/2 cup sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- 1 tablespoon coconut oil
- 1/4 cup caramel sauce
- Sea salt (for garnish)
Directions:
Step 1: Preparation
In a medium bowl, combine 1 cup shredded coconut, 1/2 cup chocolate cookie crumbs, and 1/2 cup sweetened condensed milk. Stir with a spoon until the mixture is evenly moistened and holds together when pressed. Line a baking tray with parchment paper.
Step 2: Mixing
Scoop about 1 to 1 1/2 teaspoons of the mixture and roll between your palms into smooth balls. Place each ball on the parchment-lined tray. If the mixture is too sticky, chill it for 10 minutes to firm up, then roll.
Step 3: Cooking
Chill the tray of rolled truffles in the refrigerator for about 30 minutes so they hold their shape. While they chill, place 1 cup semi-sweet chocolate chips and 1 tablespoon coconut oil in a microwave-safe bowl. Heat in 20–30 second bursts, stirring after each, until smooth and glossy. Alternatively, melt gently in a double boiler over simmering water.
Step 4: Finishing
Dip each chilled truffle into the melted chocolate, letting excess drip off, and return to the parchment tray. Drizzle 1/4 cup caramel sauce over the chocolate-covered truffles and finish with a light sprinkle of sea salt. Chill again until the chocolate sets, about 15–20 minutes. Enjoy!
How to Serve Samoa Truffles
Serve these truffles chilled or at cool room temperature. Arrange them on a small plate or tiered dessert tray for parties. They pair nicely with coffee, tea, or a glass of cold milk. For gifting, place them in a box with parchment separators and a ribbon.
How to Store Samoa Truffles
- Refrigerator: Store in an airtight container for up to 2 weeks. Place parchment between layers to prevent sticking.
- Freezer: Freeze in a single layer on a tray until firm, then transfer to a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.
- Room temperature: If your kitchen is cool (below 70°F / 21°C), you can store them for 2–3 days in an airtight container. Otherwise, refrigerate to keep the chocolate firm.
Expert Tips for Perfect Samoa Truffles
- Use chilled hands or wet your palms slightly when rolling to keep the mixture from sticking.
- Chill the balls before dipping—this reduces chocolate cracking and gives a cleaner finish.
- Tempering chocolate is optional, but if you want a shiny, snapping shell at room temperature, temper the chocolate instead of just melting.
- If your caramel is thick, warm it slightly so it drizzles smoothly.
- For stronger coconut flavor, toast the shredded coconut lightly in a dry skillet until golden and cool before mixing.
- Substitute cookie crumbs with graham crackers or crushed digestive biscuits if you prefer a lighter base.
Delicious Variations
- Dark Chocolate Samoa: Use dark chocolate chips for a more intense chocolate contrast.
- Almond-Coconut: Mix in 2 tablespoons finely chopped toasted almonds to the coconut base for crunch.
- Salted Caramel Center: Make a tiny caramel dollop inside each ball before chilling for a gooey center.
- Vegan Version: Use sweetened coconut condensed milk alternatives (or coconut cream reduced with sugar), vegan chocolate chips, and vegan caramel sauce.
- Mini Samoa Bars: Press the base mixture into a small pan, chill, top with melted chocolate and caramel, then cut into bars.
Frequently Asked Questions
Q: Can I make these ahead of time?
A: Yes. These truffles store well in the refrigerator for up to 2 weeks and freeze for up to 3 months. Keep them airtight to preserve texture.
Q: My mixture is too wet to roll. What should I do?
A: Chill it for 10–20 minutes to firm up. If it’s still too wet, add a tablespoon or two of extra cookie crumbs or shredded coconut.
Q: The chocolate looks dull after setting. How can I keep it shiny?
A: For a glossy finish, either temper the chocolate or add a small amount of coconut oil when melting (as the recipe does). Tempering gives the best long-term shine and snap.
Q: Can I use fresh (moist) shredded coconut instead of dried?
A: Fresh shredded coconut has more moisture and can make the mixture too wet. If using fresh, reduce the condensed milk slightly and add more cookie crumbs to balance moisture.
Q: How do I prevent the caramel from sliding off the truffles?
A: Use slightly thicker caramel or chill the chocolate-coated truffles before drizzling. A thicker caramel will cling better. If needed, warm caramel briefly so it’s pourable but not runny.
Q: Do I need to chill the truffles between each step?
A: Chilling helps maintain shape and gives a neater finish, but for speed you can shorten chill times. Expect softer centers and possibly more chocolate slipping if you skip chilling.
Conclusion
These Samoa Truffles are an easy, crowd-pleasing way to enjoy the classic coconut-chocolate-caramel combo in a bite-size package. They offer a lovely balance of textures—chewy coconut, crunchy cookie, firm chocolate shell, and soft caramel—plus a finishing sprinkle of sea salt to lift the flavors. If you want a reference for a similar take on Samoa-style truffles, see this Samoa Truffles Recipe – Shugary Sweets for additional ideas and presentation tips: Samoa Truffles Recipe – Shugary Sweets. Give them a try — they’re simple to make and always disappear fast.
Print
Samoa Truffles
- Total Time: 70
- Yield: 18 truffles 1x
- Diet: Vegetarian
Description
A quick, no-bake treat that layers chewy coconut, crunchy cookie crumbs, rich chocolate, and gooey caramel, finishing with a touch of sea salt.
Ingredients
- 1 cup shredded coconut
- 1/2 cup chocolate cookie crumbs
- 1/2 cup sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- 1 tablespoon coconut oil
- 1/4 cup caramel sauce
- Sea salt (for garnish)
Instructions
- In a medium bowl, combine shredded coconut, chocolate cookie crumbs, and sweetened condensed milk. Stir until evenly moistened. Line a baking tray with parchment paper.
- Scoop about 1 to 1 1/2 teaspoons of the mixture and roll into smooth balls. Place on the tray. If sticky, chill for 10 minutes and then roll.
- Chill the tray in the refrigerator for about 30 minutes. Melt chocolate chips and coconut oil in a microwave or double boiler until smooth.
- Dip each truffle in melted chocolate, letting excess drip off, and return to the tray. Drizzle with caramel sauce and sprinkle with sea salt. Chill again until chocolate sets, about 15–20 minutes.
Notes
Store truffles in an airtight container for up to 2 weeks in the refrigerator or freeze for up to 3 months.
- Prep Time: 20
- Cook Time: 50
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 140
- Sugar: 12g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1.5g
- Protein: 1.5g
- Cholesterol: 0mg
