SAMOA TRUFFLES

There are many delicious Samoa Truffle recipes out there, but this one is a must try! With vanilla wafer crumbs, toasted coconut, melted caramel candy, and chocolate in every bite, it's hard to stop eating them!

Hi guys! I made these Samoa Truffles for my friend Melanie a few years back on her blog. To this day, every time I serve it, it is always a hit. So good in fact that it deserves a second look, hence the repost on IGF today. If you missed it the first time around, I hope you will enjoy it this time!

Below is the original post with a couple of minor edits.

These Samoa Truffles are my take on the classic Samoa Cookies, which consists of caramel covered vanilla cookies that are sprinkled with toasted coconut and drizzled with chocolate. Similarly, these truffles have the same basic elements. They consist of a vanilla wafer crumbs, melted caramel, and toasted coconut filling. This filing is then dipped in melted chocolate, and rolled in more toasted coconut. Let me tell you, they are fab! 

The hubs, who is not a coconut fan, LOVED these truffles. When I initially asked him to do a taste test, he agreed to try only a little bite. It was quickly followed by "I'll have a half". Soon after, he volunteered "I'll finish the rest". He then proceeded to eat a second. Gauging by my picky, non-coconut-loving husband, the truffles were a hit. And when he brought them to work the following day, my assessment proved to be correct—they were quickly snatched up!

Dipping and coating the truffles with chocolate and coconut takes a little bit of patience, but it is well worth it! Makes these! Bring them to parties, bring them to work, give them to your neighbors, offer them to your guests...whatever you choose. Just make them and watch them disappear!!

Thank you for stopping by! Since you're here, take a moment to subscribe to receive new posts via email. It's easy and free! Or follow me at any of the below icons.

         

SAMOA TRUFFLES  

---

---

INGREDIENTS:

2 cups sweetened coconut flakes, divided

6 oz. (1 1/2 cups) crushed vanilla wafer cookies 

6 oz. caramel candy

6 tbsp. whole milk, divided

1 cup chocolate chips

INSTRUCTIONS:

Preheat oven to 350 degrees F.

Spread coconut flakes into a thin layer on a large baking sheet. Bake for 4 minutes or until the bottom coconut begins to turn golden brown. Remove from oven. Mix coconut and spread out into a thin layer. Return to oven and bake until all is golden brown, about 4 more minutes. Keep a close eye as coconut will burn quickly when left unattended. Remove from oven. Allow to cool.

After cooling, transfer coconut flakes to a large plastic bag. Close opening and crush using hands. Remove 1/3 cup of the coconut and place into a mixing bowl. Add vanilla wafers to the bowl. Set aside.

Place caramel candy and 3 tablespoons milk into a microwavable bowl. Microwave for 30 seconds. Stir. Continue microwaving at 20 second intervals and stirring until caramel is smooth and creamy. 

Add melted caramel to the vanilla wafer/ coconut mixture. Stir to combine. Mixture should be sticky and moist but hold its shape when you ball it up in your hands. Drop the filling by rounded tablespoonful or a #50 (1.25 tablespoon capacity) ice cream scoop onto parchment paper lined tray. Spray hands with cooking spray. Roll each dollop into balls.  

Place chocolate chips and 3 tablespoons milk into a microwaveable bowl. Microwave for 30 seconds. Stir. Continue microwaving at 20 second intervals and stirring until chocolate is smooth and creamy. Allow to cool slightly.  

Place the reserved coconut into a small bowl. Working one at a time, dip one truffle into chocolate, using a fork to coat. Remove, scraping off excess chocolate. Place into coconut and gently pat on coconut. Place truffle back on parchment line tray. Continue coating the remaining truffles with chocolate and toasted coconut. Chill for 20 minutes or until chocolate sets. Makes 15 truffles.

Note: Microwave times given are for 1200 watt microwave oven. Increase or decrease cooking time slightly according to the wattage of your microwave.  

Subscribe To In Good Flavor

Receive New Posts In Your Inbox. It's Easy!

ALSO FOUND ON IN GOOD FLAVOR

Lemon Coconut Cheesecake Bites

Grandma Yearwood's Coconut Cake

S'mores Stuffed Cookies with Coconut

Disclosure: This site contains paid advertising and affiliate links. In Good Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

NO-CHURN MANGO LIME SWIRL ICE CREAM

Vanilla no-churn ice cream with swirls of mango puree and lime zest is creamy and luscious. It's a refreshing taste of summer in every mouthful.

       

Remember when I posted the recipe for Mexican Horchata last month, I mentioned that bad luck seem to occur in sets of threes? I was waiting for number three to manifest in some form. Well, I did not fall into a drainage ditch or get shoved into a pool as predicted, but something incredibly bizarre did happen. Here's how the whole ugly incident went down.

I had a doctor's appointment a couple weeks ago. On the way out of the house, I hastily slipped on a pair of old leather sandals that I have had for years. After arriving at the doctor's office, I proceeded to step out of the car when I noticed the entire outer upper left side of my left sandal had detached from the sole and was flapping loosely. It was barely holding on by a few stitches in the front strap! Panic set in. A quick search of the car revealed no backup shoes, so I limped my way into the building with my left sandal pointed sideways. I couldn't believe what was happening!!

At the check-in counter, I searched my purse for anything that could be used to fasten the side back into place. Found were 2 rubber bands: one whole and one broken. I quickly strung them together, looped one end through a slit of a strap on the right side of the sandal, brought it under the shoe, and fastened it to a slit of the loosen uppers on the left side. It worked well enough to hold the loosened side in place.

BUT!! my doctor's office was on the second floor. Up a long flight of stairs I went. The good news: the left sandal held together. The bad news: the right sandal had come apart in the exact same way!! At this point, I had to laugh at the absurdity. I mean what are the chances?!

To wrap things up, the medical assistant was kind enough to bring me a roll of cellophane tape when I pointed out that I had a shoe emergency. I wrapped that tape around both sandals. They held together fine but looked like sh*t! On top of that, the sandals now crackled every time I took a step because of the tape. I didn't want the noise to draw attention to my footwear, so what did I do for the rest of my appointment? I shook the keys and lab paperwork that were in my hands as I walked to drown out the noise from my shoes! Bwahaha!!!

Moving onto this fabulous ice cream. Since I don't own an ice cream maker, no-churn is the way to go! This ice cream, composed of a vanilla base swirled with a mango lime puree, is not only pretty but also delicious! I'm not a huge fan of yellow, but I love the shade of yellow swirls! The mango and lime combination tastes like summer and is so refreshing!

How do you pick a mango?

You would want the ripest mango you can get you hands on. Since there are so many varieties with varying shapes, size, and colors, the best way to determine ripeness is by feel and smell. A ripe mango should give very slightly when you put pressure on it with your hands. It should also have a fruity smell.

How to cut a mango?

I prefer to peel them with a paring knife or vegetable peeler, then cut my way around the large pit in the center. If you are unfamiliar with working with mangos, I found a good instructional link for various methods of peeling them here.

To ensure the ice cream comes out perfectly, here are some more helpful tips:

• If using frozen mango chunks, defrost and drain well then pat completely dry with a kitchen towel or paper towels. 
• Use a powerful blender or food processor to puree mangos until smooth.
• The  pureed mango should have the consistency of a thick smoothy.

Generally, instructions for no churn ice cream requires freezing time of at least 6 hours. I find the ice cream tend to be too soft at this stage. Freeze overnight or the day before for optimal firmness.You be the judge of yours.

Thank you for stopping by! Since you're here, take a moment to subscribe to receive new posts via email. It's easy and free! Or follow me at any of the below icons.

        

NO-CHURN MANGO LIME SWIRL ICE CREAM  

---

---

INGREDIENTS:

2 cups ripe mango chunks, fresh or defrosted (about 2 large fresh mangos)
1 1/2 rounded tbsp. grated lime zest (3-4 limes)
1/4 cup powdered sugar, divided
2 cups heavy cream
1 (14 oz.) can sweetened condensed milk
pinch of salt
1 tsp. vanilla extract

INTRUCTIONS:

If using fresh mango, peel and cut into bite size chunks, cutting around the seed. If using frozen mango, defrost and drain well. Pat completely dry with paper towels.

Puree mango in a blender for food processor until almost smooth. Add 2 tablespoons powdered sugar and lime zest. Continue pureeing until completely smooth. The puree should have the consistency of a thick smoothy.

In a large bowl, whip heavy cream until it begins to thicken. Slowly add 2 tablespoons powdered sugar. Continue whipping until stiff peaks form. 

In a separate bowl, combine sweetened condensed milk, vanilla extract, and pinch of salt. Blend well. Fold in about 1/3 of the whipped cream. Gently pour mixture back into the whipped cream.

Pour 1/3 of ice cream mixture into a 9x5x3-inch pan. Drizzle on 1/2 of the mango puree. Add the remaining ice cream mixture, followed by the remaining mango puree. Insert a butter knife deep into the pan. Cut through the ice cream mixture to create swirls.

Freeze at least 6 hours. Overnight or a day ahead is best.

Makes about 8 cups.

Subscribe To In Good Flavor

Receive New Posts In Your Inbox. It's Easy!

ALSO FOUND ON IN GOOD FLAVOR

No Churn Black Raspberry Ice Cream

Strawberry Grape-Nuts Yogurt Breakfast Popsicles

Salty Pimp Ice Cream Cone Fakeout

Disclosure: This site contains paid advertising and affiliate links. In Good Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.comSaveSave

SaveSave

SERENDIPITY3’S FRRROZEN HOT CHOCOLATE

To die for frozen hot chocolate with a mountain of whipped cream and sprinkled with chocolate shavings—just like Serendipity3's in New York City.

       

My project for this summer is to do a little housecleaning on this little blog. I will be updating the photos on some of my old posts. And it starts today with this decadent, delicious, and refreshing copycat of Serendipty3's Frrrozen Hot Chocolate. If you have never had a frozen hot chocolate before, one taste of this is going to get you hooked!