Elements:
7 ounce sweetened, shredded coconut
1 can dulce de leche (14 ounce)
1 can sweetened condensed milk (14 ounce)
1 field (11 ounce) Nilla Wafer cookies, crushed (about 2 cups crushed)
16 ounce Ghirardelli darkish chocolate wafers
Directions
On a big baking sheet, unfold coconut right into a single layer. Bake in a 350 diploma oven for 10-Quarter-hour, till evenly browned.
Make certain to flip and flip the coconut each 5 minutes. Take away from oven.
In a bowl, mix coconut, dulce de leche, sweetened condensed milk and cookie crumbs. Stir till nicely mixed.
Line a baking sheet with parchment paper. Scoop one tablespoon of combination (I exploit this scoop) onto the parchment paper.
Repeat till all combination is used. Place baking sheet in freezer and freeze for about half-hour.
Soften chocolate wafers in accordance to package deal instructions (about 1 ½ minutes in microwave, stirring each 30 seconds). Dip backside of every truffle in melted chocolate and return to parchment paper.
As soon as all truffles are dipped, put the remaining chocolate right into a small ziploc bag. Snip off the nook and drizzle over truffles.
Retailer in fridge (or freezer) in hermetic container.
Notes
Be sure to are utilizing 1 can of dulce de leche (the thick caramel). Many individuals who’ve had points with this spreading should not utilizing the appropriate can. You possibly can see the right product right here!
In case you don’t have sweet wafers, darkish or semi candy chocolate chips will work as an alternative.
These maintain nicely within the fridge for about 2 weeks and within the freezer for up to 3 months. I discover it onerous to resist consuming all of them inside a matter of days, although. They’re simply that good.
