Samoa Truffles
Ingredients
- 2 cups sweetened shredded coconut
- ½ cup thick caramel sauce
- 4 oz cream cheese softened
- 1 teaspoon vanilla extract
- Pinch of salt
- 8 oz semi-sweet or dark chocolate chopped
- 1 teaspoon coconut oil optional
- Extra caramel toasted coconut, or sea salt flakes, optional
Instructions
- Toast shredded coconut in a dry skillet over medium heat until lightly golden; cool completely
- Mix cream cheese, caramel sauce, vanilla, and salt until smooth
- Fold in toasted coconut until evenly combined
- Chill mixture for 30–40 minutes
- Roll mixture into 1-tablespoon balls and chill again for 15 minutes
- Melt chocolate in short intervals, stirring until smooth; mix in coconut oil if using
- Dip chilled truffles into melted chocolate and place on parchment
- Garnish as desired and refrigerate 20–30 minutes until set
Notes
• Use thick caramel to avoid sticky filling
• Toasting coconut adds classic Samoa flavor
• Chill well between steps for clean coating
• Dark chocolate balances the sweetness best
• Toasting coconut adds classic Samoa flavor
• Chill well between steps for clean coating
• Dark chocolate balances the sweetness best