If you love caramel, chocolate and coconut, these Samoa Chocolate Coconut Truffles are for you. They are delightfully rich and creamy on the inside, and perfectly crunchy on the outside.
*Makes about 2 dozen
**Please note that 3 1/2 hours of the prep time is inactive, refrigeration time.
Add the finely chopped chocolate to a mixing bowl and set aside.
In a small saucepan, combine the cream, coconut water and vanilla, and scald it over medium-high heat. Tiny bubbles will appear on the edges of the pan, and it should be VERY hot, but not boiling. Pour this over the chocolate and let it sit for about 4 minutes. Then use a spoon to stir to blend and set aside. This mixture is called Ganache. (It will take a couple of minutes of stirring for it to come together and look smooth.)
Mix in the shredded coconut and set aside to cool to room temperature. Then cover tightly with plastic wrap and place in the refrigerator until it’s totally set, at least 3 hours.
Add the Samoa cookies to a food processor fitted with the blade attachment and blend until you have small crumbs. (If you don’t have a food processor, you and add the cookies to a heavy-duty, zip-lock bag and go over them with a rolling pin, or lightly pound them with the bottom of a small sauté pan.) Add the cookie crumbs to a shallow dish and set aside.
Once the Ganache has set, line a baking sheet with parchment paper. Use a cookie scoop that’s approximately 1 1/4-inch to scoop the set Ganache into about 24 truffles, placing them on the parchment-lined baking sheet as you go. Cover the baking sheet with plastic wrap and place in the refrigerator for 30 minutes.
Gently roll each truffle, with a small amount of pressure, in the Samoa cookie crumbs. You want them to adhere to the truffle, all the way around its surface. (For a rounder shape, you can roll each truffle between your hands briefly before you add the crumbs.)
Keep refrigerated until you’re ready to serve — and for firmer truffles, you can freeze them briefly before serving.