Ingredients
Equipment
Method
- Combine the shredded coconut, dulce de leche, sweetened condensed milk, and crushed Nilla Wafer cookies in a large bowl. Mix thoroughly until the mixture comes together.
- Line a baking sheet with parchment paper. Spoon out one tablespoon portions of the mixture onto the sheet, continuing until all the mixture is shaped. Place the sheet in the freezer for about 30 minutes.
- Melt the dark chocolate wafers using the package directions, typically microwaving for 1 1/2 minutes and stirring every 30 seconds until smooth.
- Dip the bottoms of the chilled truffles in the melted chocolate, then set them back on the parchment-lined sheet.
- Transfer the remaining melted chocolate into a small zip-top bag, snip off a corner, and drizzle the chocolate over the tops of the truffles.
- Keep the truffles in an airtight container in the fridge or freezer.
Notes
Use canned dulce de leche rather than caramel sauce, which is too thin and will make the mixture difficult to shape. For best results, crush Nilla Wafers until some larger crumbs remain for texture. Keep the truffles well chilled or frozen before dipping to maintain their shape. They can be prepared ahead and stored in the refrigerator for up to two weeks, or in the freezer for up to three months. If needed, you can substitute the Nilla Wafers with gluten-free cookies. Serve cold for a satisfyingly chewy and firm bite.