Hi Ya'll! Don't worry, your not seeing double, and I'm not reposting the same recipe (sorta).. I had found 2 different versions of the Samoa Truffles that I wanted to try! The first one I posted used cream cheese as the binding agent. This one uses Dulche de Leche. After trying both versions (both are awesome!) I think I like the cream cheese better. The dulche de leche was a little too sweet for me. But judge for yourself!
We were invited to a friends house for dinner last Saturday night and I brought these for dessert. This recipe make about a dozen truffles. I left our friends house with one left. Of course that one did not make the drive home!
1/4 cup sweetened flaked coconut
Crush the cookies in a food processor (or in a baggie with a rolling pin) until they are turned into a fine crumb.
Meanwhile toast your coconut and melt your chocolate.
Dip each ball into the chocolate then sprinkle with the coconut. Place back onto the wax paper and let dry.
Eat and Enjoy!