Preheat the oven to 350 degrees Fahrenheit. Spread the shredded coconut in a single layer on a large baking sheet. Bake for 10-15 minutes, stirring and flipping the coconut every 5 minutes, until lightly browned. Remove from the oven and let cool.
In a bowl, combine the toasted coconut, dulce de leche, sweetened condensed milk, and crushed Nilla Wafer cookies. Stir until well combined.
Line a baking sheet with parchment paper. Using a tablespoon, scoop out the mixture and place it onto the parchment paper, forming small truffle balls. Repeat until all of the mixture is used. Place the baking sheet in the freezer and freeze for about 30 minutes.
Meanwhile, melt the dark chocolate wafers according to the package directions. Dip the bottom of each frozen truffle into the melted chocolate and return them to the parchment paper.
Once all of the truffles are dipped, transfer any remaining melted chocolate into a small ziplock bag. Snip off a corner of the bag and drizzle the chocolate over the truffles.
Place the truffles in the refrigerator or freezer in an airtight container until ready to serve. Enjoy these delicious Samoa Truffles!