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.
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.