Coconut Caramel Bites (Print Version)

# Ingredients:

01 - 16 oz Ghirardelli dark chocolate melting wafers.
02 - 1 box (11 oz) Nilla Wafer crumbs.
03 - 1 can (14 oz) sweetened condensed milk.
04 - 1 can (14 oz) thick dulce de leche.
05 - 7 oz of shredded coconut, sweetened.

# Instructions:

01 - Lay the coconut on a baking tray and bake it at 350°F for 10 to 15 minutes. Stir it up every 5 minutes until it gets a golden tint.
02 - Mix the toasted coconut with the cookie crumbs, condensed milk, and dulce de leche until blended.
03 - Cover a baking tray with parchment paper, and set it aside.
04 - Roll tablespoon-sized portions into little balls and place them on the tray. Let them freeze for 30 minutes.
05 - Microwave the chocolate wafers, stirring every 30 seconds, until they're smooth and melted.
06 - Dip the bottom of each chilled ball into the melted chocolate.
07 - Pour the extra chocolate into a plastic bag, snip the tip, and drizzle it over each ball.
08 - Pop them into an airtight container, and store in the fridge.

# Notes:

01 - Stick to thick dulce de leche for the best results.
02 - Substitute chocolate wafers with chocolate chips if you want.
03 - Lasts up to 2 weeks if refrigerated.
04 - Can be frozen for up to 90 days.
05 - Toast coconut carefully to avoid burning.
06 - Perfect for gifting to friends or family.
07 - Definitely reminds you of Samoa cookies.
08 - Make these smaller-sized, if that works better for you.

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