Rich Samoa truffles with chocolate coating, caramel filling, and toasted coconut. Perfect bite-sized indulgence for holidays and gifting.

Scale

Truffle Base:

1 1/2 cups crushed shortbread cookies

1 cup sweetened shredded coconut, toasted

1/2 cup caramel sauce

4 oz cream cheese, softened

Chocolate Coating:

8 oz semi-sweet chocolate, melted

Extra toasted coconut for garnish

Optional: caramel drizzle

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1. Combine cookies, toasted coconut, caramel, and cream cheese.

2. Roll into 1-inch balls; chill.

3. Melt chocolate.

4. Dip truffles in chocolate.

5. Place on parchment and sprinkle coconut.

6. Optional: drizzle caramel.

7. Chill until firm.

8. Serve.

Use cookie scoop for even size.

Adjust coconut to taste.

Use milk, dark, or white chocolate for coating.

Store in layers with parchment.