Samoa Truffles Recipe
Samoa Truffles are a delectable no-bake treat inspired by the classic Samoa cookie flavors. These creamy, bite-sized truffles combine crumbly shortbread cookie dough with rich cream cheese, toasted coconut, luscious caramel, and a final drizzle of melted chocolate. Perfect for an indulgent dessert or snack, they offer a harmonious blend of textures and flavors with minimal fuss.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour (including freezing and chilling time)
- Yield: Approximately 20 truffles 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Shortbread Dough
- 1 11.2 oz box of Keebler Shortbread Sandies (or any shortbread cookies, enough to yield 2 cups of crumbs)
- 6 oz cream cheese (3/4 of a block, softened to room temperature)
Caramel Coconut Coating
- 30 caramels (or caramel bits)
- 1/4 cup heavy cream
- 2 cups coconut flakes
Chocolate Drizzle
- 4 oz milk or dark chocolate (whichever you prefer)
Instructions
- Prepare Shortbread Dough: Use a food processor or place the shortbread cookies in a ziplock bag and crush them into fine crumbs using a rolling pin. Then, add the softened cream cheese and mix well until the mixture forms a dough. If using a bag, knead the dough by hand to combine thoroughly.
- Shape and Freeze: Roll 2 to 3 tablespoons of the dough into balls. Place them evenly spaced on a parchment-lined baking sheet and freeze until solid. Freezing helps the truffles hold their shape when coated.
- Toast Coconut Flakes: In a medium skillet over medium heat, toast the coconut flakes. Stir frequently until some flakes turn golden brown, being careful to avoid burning. Remove from heat and set aside.
- Make Caramel Mixture: In a saucepan over medium heat, warm the heavy cream. Add the caramels and stir continuously until they melt completely and blend with the cream forming a smooth caramel sauce. Then fold in the toasted coconut flakes.
- Coat Truffles: Using a spoon, coat each frozen shortbread ball in the warm caramel-coconut mixture until they are fully covered. Place the coated truffles back onto the parchment-lined baking sheet. If the caramel thickens too much, add a splash of heavy cream to thin it out and make coating easier.
- Add Chocolate Drizzle: Melt the chocolate in the microwave in 15-second intervals, stirring well between each to ensure smoothness without burning. Drizzle the melted chocolate artistically over the coated truffles.
- Chill and Serve: Refrigerate the truffles until the chocolate is set and they are fully chilled. Serve chilled for the best texture and flavor experience. Enjoy your Samoa Truffles!
Notes
- Softening the cream cheese before mixing helps achieve a smooth dough without lumps.
- Freezing the truffles before coating in caramel prevents them from melting and keeps their shape.
- Toast coconut flakes just until golden to enhance flavor without bitterness.
- Caramel can thicken as it cools; reheat gently or add cream to thin if needed.
- You can substitute caramel bits for whole caramels to save preparation time.
- Use either milk or dark chocolate for the drizzle according to your preference.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Keywords: Samoa truffles, no bake dessert, shortbread cookies, caramel coconut truffles, easy truffle recipe, holiday sweets
Find it online: https://annakocht.com/samoa-truffles-recipe/
