1/2 box of Nilla Waffles
7 oz Coconut
14 oz Sweetened Condensed Milk (1 can)
1 bag Caramels (I use Hershey caramels)
1 c Chocolate Chips (Use milk chocolate or dark chocolate)
Pour the coconut on 2 cookie sheets. Place the cookie sheets in the oven with the Boiler on High. Watch the coconut careful. Allow the coconut to start to toast. Once the tops of the coconut is golden brown remove the cookie sheets from the oven.
Allow the coconut to cool.
In a sauce pan, add the sweetened condensed milk and the bag of caramel chunks. Over medium heat, allow the caramel to melt. Stir the the caramel into it is completely mix in the milk. Allow the mixture to cool.
Pour the toasted coconut into the caramel mixture. Stir making sure the coconut flakes are completely coated.
Using a 1 inch cookie scoop, scoop up the coconut mix and place a Nilla wafer on the top and push into the coconut. (Make sure the coconut attaches to the wafer.) Then release the truffle onto some wax paper to allow the truffle to finish setting up.
Once you have all the truffles are formed, melt your chocolate chips. Dip the bottom of the truffle in the chocolate. Put the remaining melted chocolate in the a Ziploc baggie. Drizzle the chocolate on the top of the truffles.
Allow the chocolate to harden and set.