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Samoa™ Cookie Truffles Recipe
Ingredients
- 1 package (7 oz) sweetened shredded coconut
- 1 bag (11 oz) caramels, unwrapped
- 3 tablespoons water
- 1 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)
- 1/2 cup graham cracker crumbs
- 1 1/3 cups semisweet chocolate chips (8 oz)
- 1 tablespoon shortening
| PREP TIME 1h |
COOK TIME 1h10m |
TOTAL TIME 2h10m |
YIELD 36 servings |
|---|
Instructions
- Heat oven to 350°F.
- Line 2 cookie sheets with foil; spray foil with cooking spray.
- Spread coconut in ungreased shallow pan.
- Bake uncovered 10 to 12 minutes, stirring occasionally, until golden brown.
- Cool completely.
- Reserve 2 tablespoons for garnish.
- In 1-quart saucepan, cook caramels and water over low heat, stirring constantly, until caramels are completely melted.
- Transfer to medium bowl; cool 5 minutes.
- Add frosting to melted caramels; stir to combine.
- Stir in remaining coconut and graham cracker crumbs.
- Drop mixture by rounded tablespoonfuls onto one of the cookie sheets.
- Refrigerate 15 minutes; shape into balls. (If mixture is too sticky, refrigerate a few minutes longer until firm enough to shape.)
- Freeze 30 minutes.
- In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute 30 seconds; stir.
- If necessary, continue microwaving and stirring in 15-second intervals until melted and smooth.
- Dip truffles, one at a time, into chocolate.
- Place on second cookie sheet.
- Immediately sprinkle some of the truffles with reserved toasted coconut.
- Refrigerate truffles about 10 minutes or until coating is set.
- Store in tightly covered container in refrigerator up to 1 week.
- Remove from refrigerator about 30 minutes before serving.
A recipe from Tablespoon
2020-09-15
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