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. Samoa recipes are just plain delicious!My 12-year-old son has a handful of good girlfriends (trouble 😉 ), and they’re all Girl Scouts.
Each one hit him up to buy Girl Scout cookies. We certainly wouldn’t want to hurt any feelings, so our pantry is fully stocked. Gourmet as I may be, I do love a good Girl Scout cookie! I mean, who doesn’t!?
Fortunately for me, my son would be really bummed if I finished off any boxes (like I did last year), so I haven’t been eating too many. Don’t judge.
Once again, Melissa’s Produce is partnering with Girl Scouts of Greater Los Angeles, and asked a few food bloggers to create original recipes that use Girl Scout cookies and their produce, in a recipe contest.
Last year I featured Melissa’s Key limes and Thin Mint Girl Scout cookies to make the oh-so-delicious, beautiful Thin Mint Key Lime Tart. Guess what? It won first place!
The sweet flavor of the young coconut water is delicious with chocolate, and it is said to have many health benefits. So there you go, you’ll balance all of the sugar right out. 😉
Purchasing Girl Scout cookies goes beyond enjoying their deliciousness. You’re also helping to empower girls to learn become women who are leaders.
And this next part may surprise you . . . . 100% percent of the Girl Scout Cookie proceeds benefit the local Girl Scout council where you buy your box, supporting local programs that help girls prepare for a lifetime of leadership.
Samoa Chocolate Coconut Truffles
Samoa Chocolate Coconut Truffles are delectable! The creamy, rich, coconut-chocolate interior of each truffle will melt in your mouth, and only be captured by the bits of cookie crunch with soft caramel and coconut that surrounds it. Oh my!
A couple more Samoa recipes:
And more recipes using Girl Scout cookies:
From the Girl Scouts of Los Angeles . . .
Girl Scout Cookies are the ultimate feel-good treat because of what you support when you buy them! The Girl Scout Cookie Program is the largest girl-run business in the world where girls gain leadership and business entrepreneurial skills. More than half of women in business are Girl Scout alumni and say that the Girl Scout Cookie Program was beneficial to the development of their skills today.
- Girl Scout Cookies are on sale in Greater Los Angeles through March 11th. Find a cookie sale near you here. Cookies are $5/box, except for the two specialty cookies: gluten-free Tofeetastic and non-GMO Girl Scout S’mores, which are $6/box
- You can follow Girl Scouts of Greater Los Angeles on Twitter, Instagram and Facebook.
Enjoy, and I hope these truffles become one of your favorite Samoa recipes!
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.
- 8 ounces semisweet chocolate, finely chopped
- 3/4 cup heavy cream
- 1/4 cup coconut water (from Sweet young Coconut if possible)
- 1 teaspoon pure vanilla extract
- 1/4 cup coconut, shredded
- 10 Samoa Girl Scout cookies, crushed into small crumbs
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.