Samoa Truffles
Description
There is no need to wait for Girl Scouts to sell their cookies to enjoy their Samoas. Make these truffles at home with the same chewy caramel and coconut flavors dipped in chocolate.
Ingredients
2 c. sweetened shredded coconut, divided
11 oz. soft caramels
2 T. milk
dash of salt
10 oz. chocolate candy melts
Directions
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Place a large skillet over medium high heat; add coconut. Stir constantly 5 - 7 minutes or until coconut turns a golden brown color. Remove skillet from heat; let cool.
Bring a small pot, filled with 1-2 inches of water to a boil. Place the caramels, milk and salt in a metal or glass bowl and rest the bowl in top of the pot, so it isn't touching the water. Stir until caramels become smooth and melted. Stir in 1 3/4 c. of toasted coconut (reserving ¼ c. for later); mix to thoroughly combine. The mixture will be really thick.
Pour mixture out onto a wax paper lined baking dish; spread into an even layer. Let cool for several minutes until cool enough to handle. Roll the caramel mixture into small, teaspoon size balls.
Melt half of the chocolate candy melts according to the package instructions. Dip each ball in the chocolate and tap off any excess chocolate. Lay on a wax paper lined baking sheet to dry.
Once all caramel balls are dipped, heat the remaining chocolate and dip the balls again. Sprinkle the reserved coconut on top before the chocolate dries. Let dry.
Makes 35-40 truffles.