Dayum. These are AMAZING! Give up buying those boring and lame Girl Scout Cookies and get your hands on these amazing flavor bombs. We kept them in the freezer and they are still chewy straight from the freezer. These were perfect to bring camping!
Recipe adapted from https://www.shugarysweets.com/samoa-truffles/
Ingredients
7 oz sweetened, shredded coconut
1 can dulce de leche (14 oz)
1 can sweetened condensed milk (14 oz)
1 box (11oz) Nilla Wafer cookies, crushed (about 2 cups crushed) or GF animal crackers
8 oz Ghirardelli dark chocolate wafers
Instructions
On a large baking sheet, spread coconut into a single layer. Bake in a 350 degree oven for 10-15 minutes, until lightly browned. Be sure to turn and flip the coconut every 5 minutes. Remove from oven.
In a bowl, combine coconut, dulce de leche, sweetened condensed milk and cookie crumbs. Stir until well combined.
Line a baking sheet with parchment paper. Scoop one tablespoon of mixture (I use this scoop) onto the parchment paper. Repeat until all mixture is used. Place the baking sheet in the freezer and freeze for about 30 minutes.
Melt chocolate wafers according to package directions (about 1 1/2 minutes in the microwave, stirring every 30 seconds). Dip the bottom of each truffle in melted chocolate and return to parchment paper.
Once all truffles are dipped, put the remaining chocolate into a small ziploc bag. Snip off the corner and drizzle over truffles. Store in the refrigerator (or freezer) in an airtight container.
We made these gluten-free by substituting Nilla Wafers for gluten-free animal crackers.
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