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
Scale
- 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