Samoa Bites!



  • 7 oz sweetened coconut
  • 14 oz can dulce de leche
  • 7oz can sweetened condensed milk
  • 2 cups crushed Nilla wafers
  • 12 oz bag of Ghirardelli dark chocolate wafers


  1. Preheat your oven to 350°
  2. Line a baking sheet with parchment paper
  3. Spread your coconut on your baking sheet
  4. Cook for 15 minutes, tossing every 5 minutes to make sure your coconut doesn’t burn
  5. In a large glass mixing bowl, heat your dulche de leche for 1 minute
  6. Scoop your coconut into your bowl and mix
  7. Add your crushed Nilla wafers and mix
  8. Pour your sweetened condensed milk on top and mix well
  9. Use a tablespoon and scoop out small ping pong sized balls onto a piece of parchment paper
  10. Freeze for an hour
  11. Melt a bowl of your chocolate wafers in the microwave on 50% power for 2-3 minutes, stirring every 30 seconds until melted
  12. Now remove your coconut balls from the freezer and press the down slightly to make the bottom flat
  13. Dip the bottom of your coconut balls into the melted chocolate and place back on your parchment paper
  14. Pour your remaining chocolate into a decorating bag
  15. Cut a very small tip off the bag
  16. Drizzle your chocolate over your coconut balls
  17. Let set for about 15 minutes until chocolate is hardened and enjoy!

Idea Adapted via Shugary Sweets