Bookmark
These Samoa Donuts channel all the pleasures of the iconic cookie right into your home kitchen. With a tender baked base, rich dark chocolate, gooey caramel, and chewy toasted coconut, each bite checks every box for texture and taste. There is no frying needed, making this recipe an easy bake for indulgent weekends or celebratory afternoons.
I first baked these during a lazy Saturday brunch when I wanted something playful and comforting. Now everyone in my family specifically requests them anytime there is leftover coconut in the pantry.
Ingredients
- All purpose flour: provides a soft yet sturdy donut base
- Cornstarch: lightens the flour for extra tenderness
- Baking powder and baking soda: give fluffy rise with a soft crumb
- Ground nutmeg: adds a gentle warmth and nostalgic flavor
- Granulated sugar: sweetens and encourages golden browning
- Milk: keeps the batter moist and smooth
- Sour cream: gives rich tang while boosting softness
- Large egg: binds everything and creates fluff
- Unsalted butter (melted): so it spreads evenly through the batter
- Vanilla extract: deepens the aroma for bakery appeal
- Caramels: melt into a thick gooey topping
- Shredded sweetened coconut: brings chewy texture and classic flavor
- Milk (for caramel): softens caramel for easier spreading
- Salt: balances the caramel’s sweetness
- Dark chocolate melting wafers: create a bittersweet glossy finish
Instructions
- Preheat and Prep:
- Set your oven to three hundred fifty degrees. Lightly grease your donut pan so nothing sticks
- Mix the Dry Ingredients:
- In a medium mixing bowl stir together flour cornstarch baking powder baking soda nutmeg and sugar making sure everything is evenly combined
- Combine the Wet Ingredients:
- Pour in milk sour cream egg melted butter and vanilla. Stir thoroughly until the batter looks smooth with no dry pockets
- Fill the Pan:
- Spoon the batter into a piping bag or a Ziploc with a corner cut. Pipe evenly into each pan ring filling about two-thirds of the way up
- Bake the Donuts:
- Pop in the oven for nine to ten minutes until the tops spring back and a toothpick slides out clean. Transfer to a wire rack to cool
- Dip in Chocolate:
- Melt your dark chocolate wafers in the microwave in short bursts, stirring each time. Dip the bottom of each cooled donut in the chocolate then set them upside down to harden
- Prepare the Topping:
- Warm the caramels with milk in the microwave until smooth and creamy. Add a pinch of salt then stir in the toasted coconut
- Top the Donuts:
- Spoon the warm caramel coconut mixture onto each donut. Let them sit for a minute, then drizzle remaining melted chocolate in zigzags across the tops
- Cool and Serve:
- Allow donuts to set fully before serving or tucking away in an airtight tin for later
The toasted coconut is always the star ingredient for me. There is something about that toasty golden smell that takes me straight back to my mom’s kitchen and those childhood bake sales.
Storage Tips
Once fully cooled, store donuts in an airtight container at room temperature for up to three days. If stacking, add parchment between layers to keep gooey toppings neat. For longer keeping, freeze plain donuts and do all the fun topping after thawing.
Ingredient Substitutions
If you want to swap sour cream, plain unsweetened yogurt works well for a lighter touch. No chocolate wafers on hand? Any good dark chocolate will work—just melt gently so it stays shiny and smooth.
Serving Suggestions
Pair these donuts with strong coffee to balance the sweet bite. They sparkle on brunch boards or wrapped as edible gifts. My favorite hack is splitting one and stuffing it with whipped cream or vanilla ice cream for a bonus treat.
Cultural Context
Samoa cookies are a staple of Girl Scout season in the states, and for so many of us, those flavors mean comfort and nostalgia. Baking them into donut form bridges the gap between classic cookie trays and modern snacking, making the joy of these flavors even easier to share.
Bake up a batch of these, and your kitchen will smell better than any bakery. The hardest part is waiting for the toppings to set before you dive in.
Common Questions About the Recipe
- → Can store-bought caramel sauce be used?
Yes, but ensure the sauce is thick enough to support the coconut topping and set properly on the donuts.
- → How do you toast shredded coconut?
Spread coconut on a baking sheet and bake at 325°F for 5–7 minutes, stirring occasionally for even browning.
- → What if I don't have a donut pan?
You can use a muffin tin with a foil ball in the center of each cup to create donut shapes.
- → How long will the donuts stay fresh?
Store in an airtight container at room temperature for up to three days for best texture and flavor.
- → Can these donuts be frozen?
Yes, freeze the plain baked donuts and add the caramel and chocolate topping after thawing for best results.