Samoa Truffles

14 Samoas Girl Scout Cookies (one box minus one cookie)
1/2 cup unsweetened shredded coconut
1/3 cup coconut milk cream (the thick cream on the top of a can of coconut milk)
3 strips smoked bacon
8 ounces semi-sweet or dark chocolate

  1. Heat a medium skillet
    over medium heat and add the shredded coconut.
    Toast, stirring frequently, until golden brown—this will take about five
    minutes. Coconut can burn quickly and
    easily, so keep an eye on it. Once
    toasted, pour the coconut in a bowl to cool and return the pan to the heat and
    add the bacon.
  2. Cook the bacon until browned and crispy. Place the crisped bacon on a paper towel to
    drain and let cool. Once the bacon is
    cool to the touch, crumble into small pieces and set aside.
  3. While the bacon cooks, add the cookies to the bowl of a food
    processor and pulse until the cookies are finely chopped. Add the coconut milk and 1/3 cup of the
    toasted coconut to the bowl and pulse until fully combined.
  4. Using a 1 1/2-inch cookie scoop (or a large melon-baller)
    portion the truffle filling onto a parchment-lined baking tray and once all the
    filling has been scooped, refrigerate for at least 30 minutes.
  5. Once the truffle filling has firmed-up, remove from the
    refrigerator and prepare the chocolate.
    Place the chocolate in a heat-proof bowl and microwave on high in
    one-minute increments until almost fully melted, and then stir until smooth.
  6. To coat the truffles, take one ball and roll lightly between
    your palms to smooth any rough edges, then place in the chocolate and quickly
    roll to coat with a small fork. Using
    the fork or a toothpick, pick up the truffle and briefly let any excess drip
    back into the bowl, then place on a piece of parchment. Sprinkle with the reserved toasted coconut
    and place a couple bacon pieces on the top.
  7. Repeat the chocolate coating and garnishing for all remaining
    truffles. You will likely have leftover
    chocolate, so scrape the remaining chocolate onto an open spot of the parchment
    you are using and top with the remaining coconut and bacon for a bonus treat
    (also add crumbled bits of the extra Samoa cookie if it’s still available, wink
  8. Chill the finished truffles to set and serve as soon as the
    chocolate has hardened.