Try this Samoa Truffles recipe, or contribute your own.
- Carbohydrate 89.501 g
- Cholesterol 3 mg
- Fat 48.558 g
- Fiber 16.8299993515015 g
- Protein 6.287 g
- Saturated Fat 45.4327 g
- Serving Size 1 1 recipe (200g)
- Sodium 651.532 mg
- Sugar 72.6710006484985 g
- Trans Fat 0.104900000000008 g
- Calories 793 calories
Step-by-step
- Place a large skillet over medium high heat then add the coconut to the pan. Stir constantly for 5 to 7 minutes or until the coconut turns a golden brown color. Remove from pan and let cool.
- Bring a small pot, filled with an inch or two 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's not touching the water. Stir until the caramels become smooth and melted. Stir in the toasted coconut (reserving 1/4 cup for later) and mix to thoroughly combine. The mixture will be really thick.
- Pour this out onto a wax paper lined baking dish and spread into an even layer. Let cool for several minutes until it's 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 the caramel balls are dipped, heat the remaining chocolate and dip the balls again. This time sprinkle the reserved coconut on top before the chocolate dries. Let dry and enjoy!
Toasting coconut requires constant motion because surface sugars scorch rapidly past three hundred degrees Fahrenheit. Keep the skillet over medium-high heat and stir continuously for five to seven minutes until flakes achieve an even golden brown. The single most common error in this process is allowing the caramel and milk mixture to seize from direct high heat. Always use a double boiler setup with the bowl hovering above simmering water rather than touching it directly. Soft caramels demand patience while melting; rushing the process creates a grainy texture instead of a glossy, pliable base. When rolling the cooled mixture, wet hands slightly if the density proves too sticky to shape cleanly. Double dipping in chocolate candy melts provides structural integrity, sealing the rich interior completely. Freshly grated coconut holds significantly more natural moisture than commercial sweetened shredded bags, which alters the final liquid balance and requires adjusting the milk quantity downward by half a tablespoon to maintain firmness.
