"Samoa" Truffle Bites

Don't you love spring and girl scout cookie time? As you know from some of my other posts, I LOVE samoa cookies. I love making truffles that are a bite size taste of things I love. Like my key lime truffles... I came across some recipes for samoa truffles so I combined what sounded yummy from the recipes I found and came up with this. Yum!

"Samoa" Truffle Bites
2 cups toasted coconut
1 cup crushed vanilla wafers
1-11  oz package caramel candy's, unwrapped
3 Tablespoons heavy cream or half n' half
1 cup semi sweet chocolate chips

First of all , toast your coconut according to the directions on the package. Ok, I will put the directions here as well. Preheat your oven to 350 degrees. Spread the coconut onto a baking sheet in a thin layer. Bake in the oven until golden brown. This can take 7 to 10 minutes. Keep a close eye on it,  once it starts to brown it browns quick. When nice and toasty brown remove from the oven and set aside.

Place unwrapped caramels into a medium size saucepan along with the 3 Tablespoons of cream. Melt over a medium / medium low heat, stirring occasionally until the caramel is all melted. Stir in the crushed vanilla wafers and toasted coconut.
Once the mixture is all mixed together you can either scoop out by teaspoon full onto a parchment lined being sheet or buttered baking sheet. OR you can roll into about a 1 inch in diameter log once it's cool enough to handle (this is what I did) you can set this on a baking sheet and let it cool in the refrigerator. DON'T wrap in wax paper ... it sticks to caramel.
Once the logs are cool you can cut into bite size pieces... no need to roll them in a ball. Set aside.
Melt your chocolate in a microwave safe bowl by microwaving for about 30 seconds... then stir. Melt again for 15 seconds then stir. Keep microwaving for 10 to 15 seconds and stirring until all the chips are melted.
Now, dip each piece of the coconut caramel balls/ bites into the chocolate. I just dipped the bottom but you can dip the whole thing if you desire. I dipped the bottom then placed on a parchment lined baking sheet. Once they were all dipped I put the remaining chocolate in a pastry bag and striped the tops.
Let cool to set either in a cool room or in the refrigerator. Then enjoy! YUM!