Summer gatherings are winding down and its time to look towards fall. I mean I love summer (well, I have a love hate thing with summer), but its hard to think of treats with you can take that are sun friendly! Now that its cooling off and the festivities are moving back in doors, its much easier to widen your scope and go back to the items that just taste good without the fuss.

Look no further. Its time to impress without the stress. (maybe that’s my new Hostess with the McMostess tagline!)

Its time to impress without the stress - the Hostess with the McMostess (aka @bigpittstop) keeps it simple, keeps it semi-homeade, and always tasty!

Seriously though, I’ve made these truffles a couple times and they are so good and super easy…well, so long as you have a food processor and stand mixer or you can count these steps as a work out for the rest of the week.

Toasted Coconut Creme Caramel Truffles resemble the flavor of a Samoa Girl Scout Cookie, but are soft and decadent. I would say take them to your church small group…but sister you are bound to make someone sin… bless her heart!

Print Recipe

Toasted Coconut Creme Caramel Truffles

This 5 ingredient dessert is the perfect sweet, creamy bite. They taste like Samoa Girl Scout cookies and you won't be able to stay out of them! They make great holiday party appetizers, teacher gifts, Easter menu additions or add on to a shower menu.

Course: Dessert

Keyword: caramel, chocolate, truffle

Ingredients

1 bag sweetened coconut
1 can Dulce de Leche
1 box/bag Vanilla Wafers
1 can sweetened condensed milk Eagle Brand
1 bag chocolate chips

Instructions

Preheat oven to 350.
Spread out coconut on unlined baking sheet in single layer.
Bake at 350 for 10-15 minutes, stiringevery 5 minutes (so it doesn't burn)
Remove from oven and set aside to cool.
While coconut is cooking, crush vanilla wafers in a ziptop bag or food processor. (Make sure they are tiny pieces and not a sand texture.)
In a stand mixer combine wafer crumbs, dulce de leche, sweet milk, and coconut.
Mix until blended.
Using a cookie scoop, scoop out onto parchment paper or wax paper lined cookie sheet.
Place in freezer to set for 30 minutes.
Melt chocolate chips in a double broiler.
Dip bottom of each truffle in melted chocolate and place back on lined baking sheet to dry.
Place remaining chocolate in a ziptop bag.
Snip corner of bag.
Drizzle chocolate over the top of the truffles.
Allow to dry completely.
Remove from baking sheet and store in an airtight container.

If you make them, let me know where they end up. Mine will no doubt make a family gathering or two this fall and probably a holiday party! Who knows little man’s first birthday is around the corner and these might just mix in to the theme….

I cannot take credit for this recipe, I found it when looking for something new and different to make. Check out ShugarySweet.com for lots of cool recipes.