Samoa Donuts Chocolate Caramel (Printer-Friendly)
Baked donuts layered with coconut, caramel, and rich chocolate drizzle.
# The Ingredients You'll Need:
→ Baked Donut
01 -
1 cup all-purpose flour
02 -
1 teaspoon cornstarch
03 -
1 teaspoon baking powder
04 -
1/4 teaspoon baking soda
05 -
1/8 teaspoon ground nutmeg
06 -
1/3 cup granulated sugar
07 -
1/4 cup milk
08 -
1/4 cup sour cream
09 -
1 large egg
10 -
2 tablespoons unsalted butter, melted
11 -
1 1/2 teaspoons vanilla extract
→ Samoa Cookie Topping
12 -
15 ounces caramels, unwrapped
13 -
3 cups shredded sweetened coconut, toasted
14 -
3 tablespoons milk
15 -
1/4 teaspoon salt
16 -
1 cup dark chocolate melting wafers
# Step-by-Step Instructions:
01 -
Preheat oven to 350°F and lightly coat donut pan with cooking spray.
02 -
In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, nutmeg, and sugar. Add milk, sour cream, egg, melted butter, and vanilla extract. Stir until batter is smooth.
03 -
Transfer batter into a piping bag or a resealable bag with the corner cut off. Pipe batter into donut molds, filling each about two-thirds full.
04 -
Bake for 9–10 minutes until set. Remove from oven and allow donuts to cool on a wire rack.
05 -
Melt chocolate wafers in the microwave according to package instructions. Dip bottom of each cooled donut into the melted chocolate, tap off excess, and place chocolate side up on the rack. Let chocolate harden.
06 -
Melt caramels with milk in the microwave in 30-second intervals, stirring in between until smooth. Stir in salt and toasted coconut.
07 -
Spread caramel-coconut mixture over the top of each donut. Let the topping set on the rack.
08 -
Use remaining melted chocolate to drizzle over the top in a zig-zag pattern. Allow chocolate to set before serving.
09 -
Store donuts in an airtight container or resealable bag at room temperature.
# Extra Tips:
01 -
Using a resealable bag as a piping tool offers an easy alternative for shaping donuts.