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These Samoa Donuts beautifully capture the beloved flavors of the classic cookie in a soft, buttery baked treat. Made moist with sour cream and topped with melted dark chocolate, creamy caramel, and toasted coconut, each donut delivers a rich combination of textures and tastes. They are quick to prepare, baked instead of fried, and perfect for sharing or enjoying as a sweet afternoon pick-me-up.
I first baked these during a relaxed weekend brunch when I wanted something nostalgic and fun. Now I always keep leftover coconut on hand because these donuts never fail to become a family favorite.
Ingredients
- All purpose flour: provides the essential structure and softness for the donut base
- Cornstarch: lightens the flour to create a tender crumb
- Baking powder and baking soda: lift the batter to give a fluffy texture
- Ground nutmeg: adds a warm, subtle spice note that enhances flavor complexity
- Granulated sugar: sweetens the batter and encourages a lovely browning
- Milk: keeps the batter smooth and moist, which makes the donuts tender
- Sour cream: adds a gentle tang and helps keep the donuts rich and moist
- Large egg: acts as a binder while contributing to a fluffy, airy interior
- Unsalted butter: melted for even distribution and to infuse buttery richness
- Vanilla extract: deepens the sweet aroma and balances the flavors
- Caramels: melt into a thick, sticky base to hold the toasted coconut
- Shredded sweetened coconut: adds chewy texture and a tropical, toasty flavor
- Milk for caramel: softens the caramel for easy spreading over the donuts
- Salt: balances the sweetness and enhances all the ingredients
- Dark chocolate melting wafers: provide a glossy finish and bittersweet contrast
Instructions
- Preheat and Prep:
- Preheat your oven to three hundred fifty degrees Fahrenheit. Lightly coat a donut pan with oil to ensure the donuts do not stick during baking.
- Mix the Dry Ingredients:
- In a medium bowl, thoroughly stir together the flour, cornstarch, baking powder, baking soda, ground nutmeg, and sugar until fully blended.
- Combine the Wet Ingredients:
- Add the milk, sour cream, egg, melted butter, and vanilla extract into the bowl with dry ingredients. Stir carefully until the batter is smooth and free of lumps.
- Fill the Pan:
- Transfer the batter into a piping bag or a resealable plastic bag with a corner cut off. Pipe the batter evenly into the donut pan, filling each cavity about two thirds full to allow room for rising.
- Bake the Donuts:
- Place the pan in the oven and bake for nine to ten minutes, or until the tops spring back lightly when touched and a toothpick inserted in the center comes out clean. Let the donuts cool completely on a wire rack.
- Dip in Chocolate:
- Melt the dark chocolate wafers in the microwave using short bursts, stirring between each to avoid burning. Dip the bottom of each cooled donut into the melted chocolate and set them chocolate side up on a rack to harden.
- Prepare the Topping:
- Melt the caramels together with milk in the microwave, stirring continuously until a smooth, spreadable consistency forms. Stir in a pinch of salt and the toasted shredded coconut for added crunch and flavor.
- Top the Donuts:
- Spread the warm caramel and coconut mixture evenly over each donut. Allow the topping to set briefly before drizzling additional melted chocolate in a zigzag pattern over the surface to finish.
- Cool and Serve:
- Let all toppings set completely before serving or storing. Store in a sealed container at room temperature for best texture and flavor.
Toasted coconut is the star element for me. Its aroma instantly fills the kitchen with a cozy warmth and brings back childhood memories of weekend cookie stands and carefree moments.
Storage Tips
Store fully cooled donuts in an airtight container at room temperature for up to three days to keep them fresh. If you need to stack them, separate layers with parchment paper to protect the delicate toppings. For longer storage, freeze the plain baked donuts and apply the caramel and chocolate topping fresh after thawing.
Ingredient Substitutions
Sour cream can be replaced with plain yogurt if you prefer a lighter variation without losing moisture. If you do not have dark chocolate melting wafers on hand, you can use any quality chocolate bar, but melt it gently to avoid seizing or graininess.
Serving Suggestions
Pair these Samoa Donuts with a steaming cup of coffee or a cold glass of milk for the perfect balance. They also shine on brunch dessert platters or wrapped as thoughtful homemade gifts. For an extra indulgence, try cutting them in half and filling with whipped cream.
These Samoa Donuts celebrate classic caramel coconut chocolate flavors in a soft, baked form perfect for sharing. Enjoy them fresh for the best texture and flavor.
Common Questions About Recipes
- → Can I use store-bought caramel sauce instead of melting caramels?
Yes, store-bought caramel sauce works well as long as it’s thick enough to hold the toasted coconut topping without sliding off.
- → How do I toast the shredded coconut properly?
Spread the coconut in a single layer on a baking sheet and bake at 325°F for 5–7 minutes, stirring occasionally until golden and fragrant.
- → Is it possible to make donuts without a donut pan?
Yes, a muffin tin can be used by placing a small ball of foil in the center of each cup to create the donut hole.
- → How long do the donuts stay fresh?
Stored in an airtight container at room temperature, the donuts remain fresh for up to three days.
- → Can these donuts be frozen?
Yes, freeze the plain baked donuts and add the caramel and chocolate topping after thawing for best texture and flavor.