1. Toast the shredded coconut in a dry skillet over medium heat, stirring frequently until golden brown and fragrant, about 5 minutes. Set aside to cool. Toasting coconut is one of those little steps Mama Lou insisted on, saying it brings out the “soul” of the truffle.
2. In a small saucepan, combine chopped caramel candies and heavy cream over low heat. Stir continuously until smooth and creamy, about 5-7 minutes. Remove from heat and stir in the vanilla extract.
3. Fold the toasted coconut into the warm caramel mixture until evenly combined. Let this mixture cool slightly, then chill in the refrigerator for about 30 minutes until firm enough to shape.
4. Once chilled, scoop small spoonfuls of the caramel-coconut mixture and roll into 1-inch balls using your hands. Place the balls on a parchment-lined baking sheet and refrigerate for another 15 minutes to firm up.
5. Meanwhile, melt the chocolate and coconut oil (or butter) together in a heatproof bowl over a pot of simmering water, stirring until smooth. This double boiler method is what I learned from Mama Lou to keep the chocolate silky and prevent burning.
6. Using a fork, dip each truffle ball into the melted chocolate, ensuring it’s fully coated. Allow excess chocolate to drip off, then place the coated truffles back onto the parchment paper.
7. If desired, sprinkle a tiny pinch of sea salt on top of each truffle while the chocolate is still wet. This little touch balances the sweetness and adds a sophisticated note.
8. Refrigerate the truffles for at least 1 hour or until the chocolate is set. Once firm, store in an airtight container in the refrigerator.

Every time I shape the truffles, I think of the afternoons Ouma and I spent rolling dough and learning patience from Mama Lou. It’s a reminder that cooking is about more than food; it’s about passing down love in every bite.