How to make Samoa Truffles


7 ounce sweetened, shredded coconut

1 can dulce de leche (14 ounce)

1 can sweetened condensed milk (14 ounce)

1 box (11 ounce) Nilla Wafer cookies, crushed (about 2 cups crushed)

16 ounce Ghirardelli dark chocolate wafers


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 ½ 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.


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 also  Banana Bread Cake with Cream Cheese Frosting!!