Samoas Truffles

Preheat oven to 350°F. Line a baking sheet with parchment paper.

Spread the coconut in an even layer on the baking sheet. Bake for 10-12 minutes until the coconut is toasted and light golden in color. Stir and re-spread the coconut every few minutes so it toasts evenly.

In a large bowl, stir together the toasted coconut, dulce de leche, sweetened condensed milk, salt, and cookie crumbs until well combined and all of the crumbs are evenly wet.

Drop the mixture by rounded tablespoonfuls onto wax paper lined baking sheets. Freeze the baking sheets until the truffles are firm, about 30 minutes.

Place the chocolate chips in a small microwave-safe bowl and microwave on high at 30 second intervals, stirring well after each interval, until the chocolate is melted and smooth.

Dip the bottom of each frozen truffle in the melted chocolate and return to the wax paper lined baking sheets.

Once all of the truffles have been dipped, place the rest of the melted chocolate into a resealable plastic storage bag with the corner snipped off, and drizzle the chocolate over the top of the truffles. Let the truffles sit until the chocolate has hardened, at least one hour.