Samoa Truffles

If you’re craving the sweet magic of Samoa Girl Scout Cookies, this Samoa Truffles recipe delivers all the indulgent flavors without the cookies. Each bite is chewy, rich, and full of caramel-coconut bliss.

Perfect for gifting or party platters, these truffles blend creamy caramel, toasted coconut, and dark chocolate into irresistible bites of homemade candy perfection.

Main Ingredients That Make Samoa Truffles Shine

• Sweetened shredded coconut – Toasted to golden perfection, it brings nutty depth and classic Samoa cookie flavor.
• Dulce de leche – Thick, velvety caramel that binds everything together with rich, luxurious sweetness.
• Sweetened condensed milk – Adds creamy texture and boosts the caramel flavor with a smooth, sweet finish.
• Crushed Nilla Wafers – The buttery, vanilla-scented base that adds structure and a soft cookie crumble texture.
• Dark chocolate wafers – Ghirardelli’s silky chocolate gives a glossy coating and bold contrast to the sweet filling.

How to Make Samoa Truffles (No Baking Experience Needed!)

Start by toasting your coconut in the oven until it’s golden and fragrant—this is where the flavor really deepens. Mix the toasted coconut with crushed vanilla wafers, creamy dulce de leche, and condensed milk until sticky and thick.

Scoop the mixture into small truffle balls and freeze them to set. While they chill, melt dark chocolate wafers until smooth. Dip each truffle bottom in chocolate, then finish with a gorgeous chocolate drizzle over the top.

These bite-sized candies look like they came from a high-end confection shop—but they’re super easy to make at home.

Sweet Tips & Variations to Savor Every Bite

For a deeper roasted coconut flavor, let the coconut toast until it’s just shy of dark brown—but stir every few minutes to avoid burning. If you want a slightly firmer bite, reduce the sweetened condensed milk by a few tablespoons.

Feeling adventurous? Swap the Nilla Wafers for shortbread cookie crumbs for even more buttery richness. Or add a pinch of sea salt on top after the chocolate drizzle for a salted caramel twist.

If you can’t find chocolate wafers, semisweet or dark chocolate chips melt just fine—just add a teaspoon of coconut oil for a smoother consistency.

Keeping Samoa Truffles Fresh and Fabulous

Store your Samoa Truffles in an airtight container in the fridge, where they’ll stay fresh for up to two weeks. Planning ahead? Freeze them for up to three months. Let them sit at room temperature for 5–10 minutes before serving for the perfect chewy texture.

They’re the kind of treat that disappears fast—so stash a secret stash if you want any for yourself!

Samoa Truffles

Inspired by the beloved Samoa (or Caramel deLites) Girl Scout Cookies, these indulgent truffles are a rich blend of toasted coconut, caramel, and dark chocolate. This no-bake treat captures all the signature flavors without requiring the original cookies.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Chill time 30 minutes mins

Total Time 50 minutes mins

Ingredients

  

• 1 can 14 oz sweetened condensed milk
• 7 oz sweetened shredded coconut
• 1 can 14 oz dulce de leche
• 1 box 11 oz, approx. 2 cups crushed Nilla Wafer cookies, finely crushed
• 16 oz Ghirardelli dark chocolate melting wafers

Instructions

 

• Spread the shredded coconut in an even layer across a large baking sheet and place in a preheated 350°F oven. Toast for 10 to 15 minutes, stirring every 5 minutes, until lightly golden. Remove from the oven and allow to cool slightly.
• In a mixing bowl, thoroughly blend the toasted coconut with the dulce de leche, sweetened condensed milk, and crushed Nilla Wafers until evenly incorporated.
• Line another baking sheet with parchment paper. Using a tablespoon-sized scoop, portion out the mixture and form into rounded mounds on the lined sheet. Repeat until all the mixture is used. Transfer the sheet to the freezer and chill the truffles for about 30 minutes until firm.
• Following the instructions on the package, melt the dark chocolate wafers, typically requiring about 1½ minutes in the microwave, stirring at 30-second intervals.
• Dip the base of each chilled truffle into the melted chocolate and return to the parchment-lined tray.
• Pour the remaining melted chocolate into a small resealable plastic bag, snip off a tiny corner, and drizzle the chocolate over the tops of the truffles for a decorative finish.
• Store the completed truffles in an airtight container in the refrigerator or freezer, depending on preference.

Notes

Ensure the use of canned dulce de leche, not regular caramel sauce, for the correct texture and consistency. If melting wafers are unavailable, dark or semi-sweet chocolate chips may be substituted. These truffles remain fresh for up to 2 weeks when refrigerated and can be frozen for up to 3 months.