Samoa Truffles

These Samoa Truffles are so easy to make and just delicious to eat!

2 cups sweetened shredded coconut

11 oz. soft caramels

2 Tbsp. milk

dash salt

10 oz. chocolate candy melts

Place a large skillet over medium high heat. Add the shredded coconut to the pan. Stir constantly for 5-7 minutes or until the coconut turns a golden brown color. Remove from the pan and let cool.

Bring a small pot filled with an inch or two of water to a boil. Place the caramels, milk and salt in a glass bowl and place on top of the pot, so water is not touching the bowl. Stir until the caramels are smooth and melted. Stir in toasted coconut, reserve 1/4 cup, and mix to combine. The mixture should be very thick.

Pour mixture out onto a parchment lined baking sheet and spread into an even layer. Let cool for several minutes or until cool enough to handle. Roll the mixture into teaspoon size balls.

Melt half of the chocolate candy melts according to package directions. Dip each ball in the melted chocolate and tap off any excess. Place onto a wax paper lined baking sheet to set.

Once all the caramel balls are dipped, heat the remaining chocolate and dip the balls again.

Sprinkle with the reserved coconut on top before chocolate sets.

Allow the truffles to set completely before eating. If desired, drizzle with Homemade Salted Caramel Sauce.

Makes about 35 truffles

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