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:

1. Toast the coconut in a large skillet over medium-high heat for 5 to 7 minutes or until golden brown.
2. Remove from the pan and let cool.
3. In a small pot, bring an inch or two of water to a boil.
4. 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.
5. Stir until the caramels are smooth and melted.
6. Stir in the toasted coconut (reserving 1/4 cup for later) until thoroughly combined.
7. The mixture will be thick.
8. Spread the caramel mixture onto a parchment paper-lined baking dish in an even layer.
9. Let cool until it’s cool enough to handle, then roll into small, teaspoon-sized balls.
10. Melt half of the chocolate candy melts according to the package instructions.
11. Dip each ball in the chocolate, tapping off any excess. Lay on a wax paper-lined baking sheet to dry.
12. Once all the caramel balls are dipped, melt the remaining chocolate and dip the balls again.
13. Sprinkle the reserved coconut on top before the chocolate dries.
14. Let dry and enjoy!

Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes | Kcal: 106 kcal | Servings: 35 Truffles