Begin by crushing the Keebler Shortbread Sandies in a food processor until they resemble fine crumbs. In a mixing bowl, combine the crumbs with softened cream cheese, using a spatula to blend until smooth and cohesive. This should take about 2–3 minutes of mixing. The dough should be moist and form when pressed together.

Using your hands or a scoop, roll the dough into balls, about 2-3 tablespoons each. Arrange the formed balls on a baking sheet lined with parchment paper, ensuring they are spaced apart. Place the baking sheet in the freezer for at least 30 minutes or until the truffle balls are firm.

While the truffles are freezing, heat a skillet over medium heat. Add the coconut flakes and toast them, stirring frequently for about 5–7 minutes, until they turn golden brown. Remove from heat and transfer the coconut to a plate to cool.

In a small saucepan, heat ¼ cup of heavy cream over low heat until it begins to simmer. Gradually add the caramels, stirring continuously until completely melted and smooth, about 5 minutes. Fold in the toasted coconut.

Retrieve the chilled truffle balls from the freezer. Carefully dip each ball into the caramel-coconut mixture, ensuring a complete coating. Use a fork to lift and let excess caramel drip off. Return the coated truffles to the parchment-lined baking sheet.

Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle the melted chocolate freely over the truffles and allow to set slightly before transferring to the fridge.

Place the finished Samoa Truffles in the refrigerator for about 15–20 minutes, allowing the chocolate coating to harden. Once set, serve immediately or store them.