Ingredients
Scale
- 2 cups semi-sweet chocolate chips
- 1 cup caramel sauce
- 1 cup sweetened shredded coconut, toasted
- 1/2 cup crushed graham crackers
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- Pinch of sea salt
Feel free to substitute the semi-sweet chocolate with dark chocolate if you prefer a less sweet experience. You can also use gluten-free graham crackers for a gluten-free version of these truffles.
Instructions
- Start by toasting the shredded coconut. Preheat your oven to 350°F (175°C) and spread the coconut evenly on a baking sheet. Toast for about 5-7 minutes, stirring halfway through, until golden brown. Keep a close eye on it to prevent burning.
- In a medium saucepan, melt the butter over low heat. Add the caramel sauce, vanilla extract, and a pinch of sea salt. Stir gently until smooth and well combined. Remove from heat and let it cool slightly.
- In a large mixing bowl, combine the toasted coconut and crushed graham crackers. Pour the caramel mixture over the dry ingredients and stir until everything is evenly coated.
- Line a baking sheet with parchment paper. Using your hands, form small balls from the caramel-coconut mixture, about the size of a walnut, and place them on the prepared sheet. Refrigerate for at least 30 minutes to set.
- In the meantime, melt the semi-sweet chocolate chips in a microwave-safe bowl or using a double boiler, stirring until smooth.
- Once the caramel balls are firm, dip each one into the melted chocolate, ensuring they are completely covered. Return them to the parchment-lined sheet and let them set at room temperature or in the fridge for quicker results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
