Samoa Donuts Chocolate Caramel (Print Version)
Baked donuts coated in chocolate, topped with caramel coconut, offering soft and crisp textures in every bite.
# What You'll Need:
→ Donut Base
01 -
1 1/4 cups all-purpose flour
02 -
1 tablespoon cornstarch
03 -
1 teaspoon baking powder
04 -
1/4 teaspoon baking soda
05 -
1/4 teaspoon ground nutmeg
06 -
1/3 cup granulated sugar
→ Wet Ingredients
07 -
1/2 cup whole milk
08 -
1/4 cup sour cream
09 -
1 large egg
10 -
1/4 cup unsalted butter, melted
11 -
1 teaspoon vanilla extract
→ Chocolate Coating
12 -
6 ounces dark chocolate melting wafers
→ Caramel Coconut Topping
13 -
20 caramels, unwrapped
14 -
2 tablespoons milk
15 -
1/8 teaspoon salt
16 -
1 1/2 cups shredded sweetened coconut, toasted
# Steps to Follow:
01 -
Preheat oven to 350°F (175°C). Lightly coat a donut pan with nonstick oil spray to prevent sticking.
02 -
In a medium bowl, whisk together all-purpose flour, cornstarch, baking powder, baking soda, ground nutmeg, and granulated sugar until thoroughly blended.
03 -
Add whole milk, sour cream, large egg, melted butter, and vanilla extract to the dry ingredients. Stir gently until a smooth, lump-free batter forms.
04 -
Transfer batter to a piping bag or a zip-top bag with the corner snipped. Pipe evenly into donut pan, filling each cavity about two-thirds full.
05 -
Bake for 9–10 minutes until tops spring back lightly and a toothpick inserted in the center emerges clean. Allow to cool in pan for 2 minutes, then transfer to a wire rack.
06 -
Place dark chocolate melting wafers in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until smooth. Dip the base of each cooled donut in chocolate and place chocolate-side up on a wire rack to set.
07 -
Melt caramels with milk in a microwave-safe bowl for 30-second intervals, stirring until smooth. Mix in salt and toasted shredded coconut until completely incorporated.
08 -
Spread the warm caramel coconut mixture on top of each donut. Let topping set briefly for easier handling.
09 -
Use remaining melted chocolate to drizzle over the tops of the donuts in a zigzag pattern. Allow all coatings to set completely before serving or storing.
# Additional Notes:
01 -
Toast shredded coconut in a dry skillet over medium heat, stirring frequently until golden for best flavor and crunch.
02 -
Donuts freeze well undressed; add toppings after thawing for optimal texture.