Ingredients
Method
Prepare the Mixture:
- In a large mixing bowl, combine the graham cracker crumbs, toasted coconut, caramel sauce, condensed milk, and vanilla extract. Mix until smooth and sticky, ensuring the ingredients are fully combined.
Form the Truffles:
- Use a tablespoon to scoop portions of the mixture. Roll them into balls about 1 inch in diameter. Place them on a parchment-lined tray and chill in the fridge for 10 minutes.
Coat with Chocolate:
- Melt the chocolate in a microwave-safe bowl, heating in 20-second intervals and stirring between each until smooth. Dip each truffle into the melted chocolate, ensuring they’re fully coated, then place them back on the parchment-lined tray.
Add Final Touches:
- Drizzle caramel sauce over the chocolate-coated truffles and sprinkle with extra toasted coconut for a decorative finish.
Chill and Serve:
- Refrigerate the truffles for another 30 minutes to set the chocolate. Once firm, serve and enjoy!
Notes
- Toasting Coconut: Spread shredded coconut on a baking sheet and toast it in a preheated oven at 350°F for 5–7 minutes, stirring occasionally. Alternatively, toast it in a dry skillet over medium heat.
- Storage: Store truffles in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
- Variations: Try white chocolate for the coating or add a pinch of sea salt to the caramel sauce for a salted caramel twist.