Samoa Truffles

INGREDIENTS 

7.5 oz box Samoas (Keebler makes cookies almost identical to Samoas called Coconut Dreams that would work well also) 

2 Tablespoons Dulce de Leche (thick, caramely sweetened condensed milk--it's in the Mexican food section of your grocery store)

Dark chocolate almond bark or candy melts

1 cup coconut, toasted  

(You can toast coconut in the oven or on the stove top. To toast coconut in the oven, spread shredded coconut in a thin layer on a baking sheet. Bake at 300F for about 20 minutes, stirring every 5 minutes to make sure that the coconut browns evenly. To toast coconut on the stove top, spread shredded coconut into a large skillet (or small, if you only need a small amount) and cook over medium heat, stirring frequently, until coconut is mostly golden brown. Coconut will probably brown a bit less evenly in a skillet than in the oven. 

Before you start, keep in mind that coconut can burn very easily, so it’s better to take your time than to try and increase the heat and rush the toasting.)

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DIRECTIONS


Break cookies into large pieces and place in the bowl of a food processor. Process into very fine pieces. If you do not have a food processor, crush cookies in a large Ziploc bag with a rolling pin or mallet. 

Dump cookie crumbs into a medium sized bowl and add Dulce de Leche. Using your hands, combine well. Roll mixture into walnut sized balls and place in the refrigerator for about an hour. 

Melt chocolate according to package instructions and using a toothpick, dip truffles completely. Place on a wax paper lined baking sheet and sprinkle with toasted coconut before set.  

Place truffles in the refrigerator to set completely. 

**makes a dozen.

Recipe Source: http://www.confessionsofacookbookqueen.com/2011/03/samoa-truffles/