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These Samoa Donuts capture the essence of the beloved cookie and turn it into a soft, buttery treat you can enjoy any time. With melted dark chocolate, creamy caramel, and toasted coconut, each donut offers a delightful mix of taste and texture. The sour cream keeps the donuts moist and tender, and because they’re baked instead of fried, they are easier and less messy to make. Perfect for sharing with friends or just indulging in a sweet moment at home.
I first baked these during a weekend brunch craving something fun and nostalgic. Now every time I find leftover coconut in the pantry, these donuts instantly come to mind.
Ingredients
- All purpose flour: provides structure and softness in the donut base. Choose fresh flour for best rise
- Cornstarch: lightens the flour mixture to create a more tender and delicate crumb
- Baking powder and baking soda: work in tandem to give the donuts a good lift and fluffiness
- Ground nutmeg: adds warmth with a subtle spicy note, enhancing the overall flavor
- Granulated sugar: sweetens the batter and encourages lovely browning during baking
- Milk: keeps the batter smooth and moist. Whole milk will add richness but any milk works
- Sour cream: adds a slight tang and boosts the richness to keep the donuts tender
- Large egg: binds the ingredients and helps make the interior fluffy
- Unsalted butter: melted for even distribution and buttery richness throughout
- Vanilla extract: deepens the sweet aroma and rounds out the flavor profile
- Caramels: create a thick, sticky caramel base for the topping. Choose quality caramels for better texture
- Shredded sweetened coconut: adds chewy texture and a toasty note when toasted properly
- Milk: softens the caramel for easy spreading on top
- Salt: balances the sweetness and enhances the other flavors
- Dark chocolate melting wafers: bring a glossy finish and bittersweet contrast. Aim for good quality chocolate
Instructions
- Preheat and Prep:
- Preheat the oven to three hundred fifty degrees Fahrenheit. Lightly oil your donut pan to prevent sticking so the donuts release easily after baking.
- Mix the Dry Ingredients:
- In a medium mixing bowl whisk together the flour, cornstarch, baking powder, baking soda, ground nutmeg, and granulated sugar. Make sure these are evenly combined to ensure uniform rise and flavor.
- Combine the Wet Ingredients:
- Add milk, sour cream, the large egg, melted unsalted butter, and vanilla extract to the dry ingredients. Stir gently but thoroughly until the batter becomes smooth and free of lumps. Do not overmix or the donuts may become tough.
- Fill the Pan:
- Transfer the batter into a piping bag or a resealable plastic bag with one corner snipped off. Pipe the batter evenly into each ring of the donut pan, filling about two thirds full to leave room for rising.
- Bake the Donuts:
- Bake in the preheated oven for nine to ten minutes. The donuts are done when the tops spring back lightly to the touch and a toothpick inserted comes out clean. Transfer onto a wire rack to cool completely.
- Dip in Chocolate:
- Melt the dark chocolate wafers in short bursts in the microwave, stirring between intervals to avoid burning. Once melted, dip the bottom of each cooled donut into the chocolate and place them chocolate side up on a rack to set.
- Prepare the Topping:
- In a microwave safe bowl melt the caramels with a splash of milk, stirring frequently until the mixture is smooth. Add salt and toasted shredded coconut, then stir well to combine.
- Top the Donuts:
- Spread the warm caramel and coconut mixture over each donut’s chocolate dipped base. Allow the topping to set briefly. Use any remaining melted chocolate to drizzle a zigzag pattern across the tops for a decorative finish.
- Cool and Serve:
- Allow the topping and chocolate to set completely before serving. Store in a sealed container at room temperature for up to three days or prepare for freezing.
Toasted coconut is my favorite element in these donuts. Its cozy nutty aroma fills the kitchen and takes me back to warm weekend cookie stands from childhood. That crispy coconut on top adds the nostalgic bite that makes this recipe unforgettable.
Storage Tips
Store fully cooled donuts in an airtight container at room temperature for up to three days. When stacking donuts, place parchment paper between layers to keep toppings intact. For longer storage, freeze the plain, baked donuts and add caramel and chocolate toppings fresh after thawing.
Ingredient Substitutions
You can substitute sour cream with plain yogurt if you prefer a lighter texture without sacrificing moisture. If dark chocolate melting wafers aren’t available, any good quality chocolate bar will work, just melt gently to prevent seizing.
Serving Suggestions
These donuts pair beautifully with hot coffee or a cold glass of milk for a classic treat. They work well on brunch dessert platters and are lovely gifts for friends and family. For an indulgent twist, slice the donuts in half and fill with whipped cream before topping.
These Samoa Donuts are a nostalgic twist that make a cozy homemade treat. Serve fresh for best texture.
Common Recipe Questions
- → Can I use store-bought caramel sauce instead of melting caramels?
Yes, store-bought caramel sauce can be used; ensure it’s thick enough to support the toasted coconut topping.
- → How do I toast the shredded coconut?
Spread shredded coconut on a baking sheet and bake at 325°F for 5–7 minutes, stirring occasionally until golden and fragrant.
- → Can I make these donuts without a donut pan?
Yes, use a muffin tin and create a hole with a foil ball placed in the center of each cup to mimic donut shape.
- → How long do the donuts stay fresh?
Store completely cooled donuts in an airtight container at room temperature for up to 3 days.
- → Is it possible to freeze these donuts?
Yes, freeze plain baked donuts without topping then add caramel and chocolate topping fresh after thawing for best texture.