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Decadent Samoa Truffles A Sweet Escape to Coconut and Chocolate Bliss

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Learn how to make delicious Samoa Truffles. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 8 ounces semisweet chocolate, chopped or chips
  • 1 cup sweetened shredded coconut
  • 1/2 cup caramel sauce (store-bought or homemade)
  • 1/4 cup sweetened condensed milk
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon unsalted butter
  • Pinch of sea salt
  • Optional: 1/4 cup finely chopped toasted pecans or walnuts for added texture

If you want to make this recipe a little lighter, you can swap out the semisweet chocolate for dark chocolate with 60-70% cocoa content, which adds a deeper flavor and less sweetness. For a dairy-free version, look for coconut milk caramel and dairy-free chocolate chips—Mama Lu would approve of that kind of kindness to your body.

Instructions

  1. Toast the shredded coconut in a dry skillet over medium heat. Stir frequently until it’s golden brown and fragrant, about 5-7 minutes. Keep a close eye—it can go from perfect to burnt in seconds. This step is key; that toasty flavor is what takes these truffles from good to unforgettable.
  2. In a double boiler or a heatproof bowl set over simmering water, melt the semisweet chocolate and butter together. Stir gently until smooth and glossy. I remember Mama Lu’s gentle hands stirring her cornbread batter—there’s something soothing about the slow melting process that sets the tone for these truffles.
  3. Once melted, remove from heat and stir in the sweetened condensed milk, vanilla extract, and a pinch of sea salt. This mixture should be thick but pourable—kind of like the syrup Mama Lu would drizzle over her blackberry jam biscuits.
  4. Fold in the toasted coconut and nuts if you’re using them. This is where you get that wonderful texture contrast that makes each bite sing.
  5. Line a baking sheet with parchment paper. Using a small cookie scoop or spoon, drop rounded tablespoons of the mixture onto the sheet, shaping them gently into small mounds or truffle-sized balls.
  6. Refrigerate the truffles for at least 1 hour, or until firm enough to handle.
  7. Meanwhile, warm the caramel sauce slightly so it’s easier to drizzle. Once the truffles are firm, remove them from the fridge and drizzle caramel over each one. You can use a fork or a small spoon to create pretty lines or pools of caramel on top.
  8. Return the truffles to the fridge for another 30 minutes to set the caramel layer. This slow chilling is like the quiet moments on the porch where you can just breathe and let the flavors settle.
  9. Serve chilled or at room temperature. If you like, you can dust them lightly with extra toasted coconut before serving for a finishing touch.

Find it online: https://claracooking.com/samoa-truffles/