1. Toast the shredded coconut in a dry skillet over medium heat, stirring frequently until golden brown and fragrant, about 5-7 minutes. Keep an eye on it—it can burn quickly! Transfer to a bowl to cool.
2. In a small saucepan, melt the caramel candies with the heavy cream over low heat, stirring constantly until smooth and creamy. Remove from heat and stir in the vanilla extract and a pinch of sea salt.
3. In a medium bowl, combine the softened butter and crushed shortbread cookies until crumbly but holding together when pressed.
4. Add the toasted coconut to the cookie mixture and mix gently to combine evenly.
5. Pour the caramel mixture over the coconut-cookie base and stir until everything is well coated and sticky.
6. Line a baking sheet with parchment paper. Using a teaspoon or small cookie scoop, drop bite-sized mounds onto the sheet. Refrigerate for at least 30 minutes until firm.
7. Melt the chocolate chips in a heatproof bowl over simmering water or in short bursts in the microwave, stirring frequently to avoid burning.
8. Dip each chilled truffle into the melted chocolate, using a fork to coat fully. Let excess chocolate drip off, then place it back on the parchment paper.
9. Refrigerate the coated truffles for another 15 minutes until the chocolate is set.
10. Enjoy immediately or store as directed below.

One thing I learned during my time cooking across Italy and Spain is that patience truly pays off—letting each layer chill and set ensures your Samoa Truffles have that perfect texture and glossy finish. Olivia used to sneak tastes before the chocolate hardened, and I’d catch her with a grin that said, “Worth it!”