These Samoa truffles capture the flavors of the classic cookie in a small, rich bite. They pair toasted coconut, sweetened condensed milk, graham cracker crumbs, chocolate, and caramel into a tender, chewy center coated in chocolate. You get crisp coconut aroma, sweet caramel drizzle, and a little sea-salt sparkle on top. If you like cookie-inspired candies, you might also enjoy a spiced take on truffles like this one: https://www.flavrecipes.com/elegant-spiced-gingerbread-truffles/.
Recipe Information
- Prep Time: 20 minutes (plus chilling)
- Cook Time: 7 minutes (toasting coconut)
- Total Time: 27 minutes
- Servings: 12 truffles
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving, based on 12 truffles)
- Calories per serving: 188 kcal
- Protein: 2.3 g
- Carbohydrates: 23 g
- Fat: 10.3 g
- Fiber: 2.3 g
- Sugar: 18 g
- Sodium: 38 mg
Why Make This Samoa Truffles
Make these Samoa truffles when you want the Girl Scout cookie flavor without baking a whole batch of cookies. They come together fast. The toasted coconut adds a warm, nutty aroma. The sweetened condensed milk makes a soft, chewy center. A chocolate coating gives a smooth, glossy finish. They look fancy but require little skill. They are perfect for gifts, parties, or a special weeknight treat.
How to Make Samoa Truffles
You will toast the coconut, mix it with crushed graham crackers and condensed milk, chill the mixture, dip each ball in melted chocolate, then finish with caramel and sea salt. The process is straightforward and forgiving. Keep the balls small so they set quickly and stay tidy when dipping.
Ingredients:
- 1 cup shredded coconut
- 1 cup chocolate chips
- 1/2 cup sweetened condensed milk
- 1/4 cup caramel sauce
- 1 tsp vanilla extract
- 1/2 cup crushed graham crackers
- Sea salt (for topping)
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). Spread the shredded coconut on a baking sheet in a single layer. Toast in the oven for about 5–7 minutes, or until the coconut turns golden brown and smells nutty. Stir once halfway through to ensure even toasting. Watch closely so it does not burn.
Step 2: Mixing
In a mixing bowl, combine the toasted coconut, crushed graham crackers, sweetened condensed milk, and vanilla extract. Stir until the mixture is well combined and holds together when pressed. Use a small cookie scoop or your hands to form the mix into small balls (about 1 inch). Place the balls on a parchment-lined baking sheet.
Step 3: Cooling and Melting Chocolate
Refrigerate the formed truffles for at least 30 minutes so they firm up. While they chill, melt the chocolate chips in a microwave-safe bowl in 15–20 second bursts, stirring between each burst, until smooth. You can also melt chocolate over a double boiler. Keep the melted chocolate warm and smooth for dipping.
Step 4: Finishing
Dip each chilled coconut ball into the melted chocolate, letting excess drip off, then return it to the parchment-lined sheet. Drizzle caramel sauce over each truffle in a thin ribbon. Sprinkle a few grains of sea salt on top to balance the sweetness. Let the chocolate set completely at room temperature or refrigerate briefly to speed setting. Enjoy your Samoa truffles!
How to Serve Samoa Truffles
Serve them on a small platter or in mini paper cups. They pair well with coffee, hot chocolate, or a glass of cold milk. Offer them at holiday parties, as part of a dessert board, or tucked into a gift box. They make a sweet after-dinner bite and a great homemade gift.
How to Store Samoa Truffles
- Room temperature: Store in a cool, dry place in an airtight container for up to 2 days.
- Refrigerator: Keep in an airtight container for up to 2 weeks. Let them sit 10 minutes at room temperature before serving so the chocolate softens.
- Freezing: Freeze in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Thaw overnight in the refrigerator before serving.
Expert Tips for Perfect Samoa Truffles
- Toast the coconut just until golden. It will deepen the flavor and add crunchy notes.
- Press the mixture firmly when forming balls so they hold shape when dipped.
- If chocolate thickens while dipping, add a teaspoon of neutral oil or shortening to smooth it.
- Use a fork to dip and a second fork to tap off excess chocolate for a neater finish.
- Warm caramel slightly if it is too thick to drizzle; put it in a small microwave-safe bowl for 10–15 seconds.
- For even-sized truffles, use a small cookie scoop.
- Let truffles chill fully before dipping to prevent the centers from falling apart.
Delicious Variations
- Dark Chocolate Samoa: Use dark chocolate chips for a deeper, less sweet coating.
- Coconut-Maple: Replace vanilla with 1 tsp maple extract and drizzle maple syrup mixed with a little melted butter instead of caramel.
- Nutty Samoa: Add 1/4 cup finely chopped toasted almonds or pecans to the truffle mix for a crunchy bite.
- Salted-Caramel Core: Push a small dollop of caramel into the center of each ball before chilling for a gooey center.
- Vegan Version: Use dairy-free sweetened condensed coconut milk and dairy-free chocolate chips.
Frequently Asked Questions
Q: Can I skip toasting the coconut?
A: You can, but toasting adds color and a toasted, nutty flavor. Untoasted coconut will be milder and chewier. If short on time, try toasting briefly for best aroma.
Q: My mixture is too wet. How do I fix it?
A: Add a bit more crushed graham cracker, one tablespoon at a time, until it holds together. Chill the mixture for 10–15 minutes to firm it up before rolling.
Q: Chocolate seized while melting. What can I do?
A: If you used the microwave and moisture got in, add a small amount (1 tsp) of neutral oil or shortening and stir until smooth. Warm gently in short bursts and stir.
Q: How can I make these ahead for a party?
A: Make them up to a week ahead and store in the refrigerator in an airtight container. Bring to room temperature 10–15 minutes before serving.
Q: Are these freezer-friendly?
A: Yes. Freeze on a tray until firm, then transfer to a sealed bag or container for up to 3 months. Thaw in the fridge overnight.
Q: Can I use fresh caramel instead of store-bought sauce?
A: Yes. Warm soft caramel so it’s drizzle-able. Homemade caramel may be thicker; thin it with a teaspoon of cream or milk if needed.
Q: How many truffles will this recipe yield?
A: This recipe makes about 12 small truffles, depending on the size you form. Use a 1-inch scoop for uniform results.
Conclusion
These Samoa truffles are quick to make and full of rich textures: crunchy toasted coconut, chewy graham center, smooth chocolate, and sticky caramel with a touch of sea salt. They look special but come together with simple steps. For another take on cookie-style truffles and extra inspiration, see the Samoa Truffles Recipe – Shugary Sweets: Samoa Truffles Recipe – Shugary Sweets. Give them a try — they are a small, satisfying treat that friends and family will love.
Print
Samoa Truffles
- Total Time: 27 minutes
- Yield: 12 truffles 1x
- Diet: Vegetarian
Description
These Samoa truffles capture the classic Girl Scout cookie flavors in a rich, bite-sized treat, featuring toasted coconut, a chewy graham cracker center, and a smooth chocolate coating, topped with caramel and sea salt.
Ingredients
- 1 cup shredded coconut
- 1 cup chocolate chips
- 1/2 cup sweetened condensed milk
- 1/4 cup caramel sauce
- 1 tsp vanilla extract
- 1/2 cup crushed graham crackers
- Sea salt (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and spread shredded coconut on a baking sheet. Toast for 5–7 minutes until golden brown.
- In a bowl, combine toasted coconut, crushed graham crackers, sweetened condensed milk, and vanilla extract. Stir until well combined and form into small balls.
- Refrigerate for at least 30 minutes. Melt chocolate chips until smooth.
- Dip each chilled ball into melted chocolate, drizzle with caramel, and sprinkle sea salt. Let set before serving.
Notes
Store at room temperature for up to 2 days or in the refrigerator for 2 weeks. For longer storage, freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 188
- Sugar: 18g
- Sodium: 38mg
- Fat: 10.3g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2.3g
- Protein: 2.3g
- Cholesterol: 0mg
