0/5
(0 Votes)
Ingredients
- 7 ounce sweetened, shredded coconut
- 1 can dulce de leche
- 1 can sweetened condensed milk
- 1 box Niland Wafer cookies, crushed
- 16 ounces Ghiradelli dark chocolate
Preparation
Step 1
Spread coconut onto a baking sheet. Bake in a 350 degree oven for 10-15 minutes. Flip the coconut every 5 minutes. Remove from oven.
Combine coconut, dulce de leche, sweetened condensed milk and cookie crumbs. Stir until well combined.
Line a baking sheet with parchment paper. Scoop mixture on parchment.
Place sheet in freezer for 30 minutes.
Melt chocolate. Dip bottom of truffle in melted chocolate and return to parchment. Drizzle on top truffles.
Store in refrigerator or freezer