If you love Girl Scout Samoa Cookies (or Caramel deLites), these Samoa Truffles are about to become your new obsession. They take everything you love about that classic cookie — chewy caramel, toasted coconut, and rich chocolate — and transform it into a no-bake bite of pure indulgence. Soft on the inside, chocolatey on the outside, and gone before you know it.
These little truffles are the kind of dessert you’ll find yourself “taste-testing” one too many times. Made with crushed Nilla wafers, sweetened coconut, and dulce de leche for that thick, caramel texture, they’re then dipped in glossy melted chocolate and finished with a signature drizzle. One batch makes plenty, but trust me — they won’t last long.
Why You’ll Love These Samoa Truffles
- No bake, no stress: Perfect for busy bakers who still want stunning, homemade candy.
- 5 simple ingredients: Everything you need is likely already in your pantry.
- Girl Scout cookie flavor: Coconut, caramel, and chocolate in every chewy bite.
- Make-ahead friendly: Chill or freeze for up to 3 months — they taste even better cold.
- Gift-ready: Beautifully packable for holidays, bake sales, or edible presents.
Time Needed
- Prep Time: 5 minutes
- Chill Time: 30 minutes
- Total Time: 50 minutes
- Yields: About 72 truffles
Ingredients
- 7 oz sweetened shredded coconut
- 1 can (14 oz) dulce de leche (thick caramel, not sauce)
- 1 can (14 oz) sweetened condensed milk
- 1 box (14 oz) Nilla Wafers, crushed (about 3 cups crumbs)
- 16 oz Ghirardelli dark chocolate melting wafers
How to Make Samoa Truffles
- Step 1: Mix the Base In a large bowl, combine the crushed Nilla wafers, sweetened coconut, dulce de leche, and condensed milk. Stir until the mixture comes together into a thick, sticky dough. If you love extra crunch, toast the coconut before mixing — it adds that nutty, toffee-like flavor.
- Step 2: Form the Truffles Line a baking sheet with parchment paper. Scoop the mixture using a tablespoon and roll into balls. Place them on the prepared sheet and freeze for 30 minutes to firm up.
- Step 3: Melt the Chocolate In a microwave-safe bowl, melt the chocolate wafers in 30-second intervals, stirring between each, until smooth. (Ghirardelli melting wafers melt beautifully without tempering.)
- Step 4: Dip and Drizzle Dip the bottom of each chilled truffle into the melted chocolate and set back on the parchment. Once all are dipped, pour the remaining chocolate into a small zip-top bag, snip the corner, and drizzle across the tops. You’ll get that signature Samoa look — glossy chocolate stripes over chewy caramel coconut.
- Step 5: Chill & Serve Let the chocolate set completely at room temperature or in the fridge. Store in an airtight container for up to 2 weeks (or freeze for longer). These truffles taste incredible straight from the fridge — chewy, rich, and full of coconut caramel goodness.
Chef Emma’s Sweet Tips
- Use dulce de leche, not regular caramel — it’s thicker and creates that fudgy truffle texture.
- Toast the coconut for a deeper, more complex flavor.
- For cleaner chocolate drizzles, let the dipped bottoms set before piping the top drizzle.
- Try different coatings — white chocolate for a fun twist or milk chocolate for extra sweetness.
Fun Variations
- Almond Joy Style: Add a whole almond inside each truffle before freezing.
- Salted Caramel: Sprinkle a touch of flaky sea salt on top of each before the chocolate sets.
- Mini Bites: Roll into smaller balls for bite-sized holiday candies.
- Frozen Treat: Keep them in the freezer for a chewy, ice-cold caramel texture.
Nutrition (per truffle)
- Calories: 125
- Carbohydrates: 14g
- Sugar: 10g
- Fat: 7g
- Protein: 1g
- Sodium: 40mg
Frequently Asked Questions
- Q: Can I use regular caramel sauce?
A: No — it’s too thin. Dulce de leche is thick and rich, perfect for truffles. - Q: Can I freeze them?
A: Yes! Store in airtight containers for up to 3 months. Thaw in the fridge before serving. - Q: What kind of chocolate is best?
A: Dark or semisweet chocolate balances the sweetness beautifully. Choose high-quality melting wafers for best results. - Q: How do I make them vegan?
A: Use coconut condensed milk, vegan caramel, and dairy-free chocolate chips.
Final Thoughts
These Samoa Truffles take everything delicious about the classic cookie — coconut, caramel, chocolate — and turn it into the easiest homemade treat ever. No baking, no stress, just chewy, chocolatey joy in every bite. They’re perfect for holidays, gifting, or sneaking straight from the fridge at midnight. Save this recipe and add it to your “sweet treat” board — it’s one of those desserts everyone will ask for again and again.
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Samoa Truffles
- Total Time: 50 minutes
- Yield: 72 truffles 1x
- Diet: Vegetarian
Description
No-bake Samoa Truffles made with coconut, dulce de leche, Nilla wafers, and rich dark chocolate. Chewy, chocolatey, and bursting with caramel-coconut flavor — the perfect easy homemade candy!
Ingredients
- 7 oz sweetened shredded coconut
- 1 can (14 oz) dulce de leche
- 1 can (14 oz) sweetened condensed milk
- 1 box (14 oz) Nilla Wafers, crushed
- 16 oz Ghirardelli dark chocolate melting wafers
Instructions
- In a large bowl, mix crushed Nilla wafers, coconut, dulce de leche, and condensed milk until combined.
- Scoop tablespoonfuls onto a parchment-lined baking sheet. Freeze for 30 minutes.
- Melt chocolate wafers in 30-second microwave intervals until smooth.
- Dip the bottom of each truffle in chocolate and drizzle the tops.
- Chill until set and store airtight in fridge or freezer.
Notes
Use thick canned dulce de leche for perfect texture. Store in fridge up to 2 weeks or freeze for up to 3 months. Toast coconut for extra flavor.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Candy
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 125
- Sugar: 10g
- Sodium: 40mg
- Fat: 7g
- Carbohydrates: 14g
- Protein: 1g
Keywords: samoa truffles, caramel coconut truffles, chocolate truffles, dulce de leche dessert, girl scout cookie truffles, no bake candy