Whether you call these cookies Caramel Delites (what I grew up calling them), or Samoas, they are in everyones top three favorite Girl Scout cookies. I tried making them homemade once and they came out great, but took forever and were a pain to make. Here’s a recipe for quick 3-ingredient girl scout cookie truffles that perfectly mimic everyone’s favorite cookie.

For dipping the truffles, you can use any chocolate you’d like. I used milk chocolate in the photos here, which is thicker and creamier than other chocolates. You may also use semisweet, bittersweet, or dark chocolate, depending on your preferences.

Similarly, for the salted caramel sauce, you may use store-bought or make your own. I made my own using this recipe and it turned out great.

Samoa Girl Scout Cookie Truffles

  • Prep Time:15 minutes
  • Cook Time:0 minutes
  • Total Time:1 hour 15 minutes
  • Servings:about 30 truffles
  • Easy


  • 2 cup sweetened shredded coconut
  • 11 oz salted caramel sauce
  • 10 oz chocolate chips (milk, semisweet, or dark)
Photo by Katherine O'Malley
  • Step 1

    Lay out the coconut on a baking sheet and place in a 350°F oven for about 5-7 minutes, or until lightly toasted. Leave 1/4 cup aside for sprinkling on top.

    Photo by Katherine O'Malley
  • Step 2

    In a large bowl, mix together the remaining toasted coconut with the caramel sauce; the mixture will be very thick.

    Photo by Katherine O'Malley
  • Step 3

    Roll out the mixture into balls of about 1.5 teaspoons and place on a parchment-lined baking sheet. Chill in freezer before dipping.

    Photo by Katherine O'Malley
  • Step 4

    Place chocolate chips in a heatproof bowl and microwave until smooth, stirring every 20 seconds.

    Photo by Katherine O'Malley
  • Step 5

    Dip each chilled ball in the melted chocolate and place back on a parchment-lined baking sheet. Top each truffle with a few flakes of toasted coconut.

    Photo by Katherine O'Malley
  • Step 6

    Chill the truffles in the fridge until the chocolate has hardened. Store in an airtight container in the refrigerator.

    Photo by Katherine O'Malley