Samoa Donuts Chocolate Caramel (Print-Friendly Version)
Baked donuts with coconut, caramel, and chocolate drizzle for a nostalgic, sweet bite.
# What You'll Need:
→ Donut Batter
01 -
1 1/4 cups all-purpose flour
02 -
2 tablespoons cornstarch
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1 teaspoon baking powder
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1/4 teaspoon baking soda
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1/8 teaspoon ground nutmeg
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1/3 cup granulated sugar
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1/3 cup milk
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1/4 cup sour cream
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1 large egg
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3 tablespoons unsalted butter, melted
11 -
1 teaspoon vanilla extract
→ Topping
12 -
1 cup shredded sweetened coconut, toasted
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12 soft caramels
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2 tablespoons milk
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1/8 teaspoon salt
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3/4 cup dark chocolate melting wafers
# How to Make It:
01 -
Preheat oven to 350°F and lightly grease a donut pan to prevent sticking.
02 -
In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, nutmeg, and sugar until evenly combined.
03 -
Add milk, sour cream, egg, melted butter, and vanilla to the dry mixture and stir until smooth and lump-free.
04 -
Transfer batter into a piping bag and pipe evenly into prepared donut pan, filling each cavity about two-thirds full.
05 -
Bake for 9–10 minutes until tops spring back lightly. Remove and cool completely on a wire rack.
06 -
Melt chocolate wafers in a microwave-safe bowl in 20-second intervals, stirring between each. Dip donut bottoms into chocolate and set aside chocolate side up.
07 -
Melt caramels with milk in the microwave until smooth. Stir in salt and toasted coconut until evenly coated.
08 -
Spread caramel coconut mixture over the top of each donut. Drizzle remaining melted chocolate in zigzag lines across tops.
09 -
Allow toppings to set completely before serving or storing in an airtight container at room temperature.
# Additional Tips:
01 -
You can substitute sour cream with plain yogurt for a lighter version.
02 -
Toast shredded coconut in a dry skillet or oven until golden brown for deeper flavor.
03 -
Freeze plain donuts and apply toppings after thawing to maintain freshness.