Samoa Truffles (Print Version)

# Ingredients:

01 - 7 ounces sweetened shredded coconut.
02 - 1 can (14 oz) dulce de leche.
03 - 1 can (14 oz) sweetened condensed milk.
04 - 1 box (11 oz) Nilla Wafer cookies, crushed.
05 - 16 ounces Ghirardelli dark chocolate wafers.

# Instructions:

01 - Spread coconut on baking sheet, toast at 350°F for 10-15 minutes. Stir every 5 minutes until lightly brown.
02 - Mix toasted coconut, dulce de leche, condensed milk and cookie crumbs.
03 - Line baking sheet with parchment.
04 - Scoop tablespoon-sized balls onto sheet. Freeze 30 minutes.
05 - Melt chocolate wafers in microwave, stirring every 30 seconds.
06 - Dip bottom of each truffle in chocolate.
07 - Put remaining chocolate in zip bag. Snip corner and drizzle over truffles.
08 - Store in airtight container in fridge.

# Notes:

01 - Must use thick dulce de leche.
02 - Can use chocolate chips instead of wafers.
03 - Keeps 2 weeks in fridge.
04 - Freezes up to 3 months.
05 - Watch coconut closely while toasting.
06 - Makes great gifts.
07 - Tastes like Samoa cookies.
08 - Can make smaller size if desired.

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