Samoa Truffles
Ingredients:
- 2 cups sweetened shredded coconut
- 11 oz. store-bought soft caramels, such as Kraft
- 2 tbsp milk
- A pinch of salt
- 10 oz. chocolate candy melts
Directions:
- Toast the coconut in a large skillet over medium-high heat for 5 to 7 minutes or until golden brown.
- Remove from the pan and let cool.
- In a small pot, bring an inch or two of water to a boil.
- Place the caramels, milk, and salt in a metal or glass bowl and rest it on top of the pot, ensuring it’s not touching the water.
- Stir until the caramels are smooth and melted.
- Stir in the toasted coconut (reserving 1/4 cup for later) until thoroughly combined.
- The mixture will be thick.
- Spread the caramel mixture onto a parchment paper-lined baking dish in an even layer.
- Let cool until it’s cool enough to handle, then roll into small, teaspoon-sized balls.
- Melt half of the chocolate candy melts according to the package instructions.
- Dip each ball in the chocolate, tapping off any excess. Lay on a wax paper-lined baking sheet to dry.
- Once all the caramel balls are dipped, melt the remaining chocolate and dip the balls again.
- Sprinkle the reserved coconut on top before the chocolate dries.
- Let dry and enjoy!
Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes | Kcal: 106 kcal | Servings: 35 Truffles