Samoa Donuts Chocolate Caramel (Printer-Friendly Version)
Buttery Samoa-inspired donuts with chocolate, caramel, and toasted coconut offer a soft, sweet indulgence for any occasion.
# Ingredients Needed:
→ Dry Ingredients
01 -
1 1/4 cups all-purpose flour
02 -
3 tablespoons cornstarch
03 -
1 teaspoon baking powder
04 -
1/2 teaspoon baking soda
05 -
1/4 teaspoon ground nutmeg
06 -
1/2 cup granulated sugar
07 -
1/4 teaspoon salt
08 -
1/3 cup shredded sweetened coconut, toasted
→ Wet Ingredients
09 -
1/2 cup milk
10 -
1/4 cup sour cream
11 -
1 large egg
12 -
3 tablespoons unsalted butter, melted
13 -
1 teaspoon vanilla extract
→ Toppings
14 -
12 caramel candies
15 -
1 tablespoon milk (to melt caramels)
16 -
100 grams dark chocolate melting wafers
# Step-by-Step Directions:
01 -
Set oven to 350°F. Lightly grease a donut pan to prevent sticking.
02 -
Whisk together flour, cornstarch, baking powder, baking soda, nutmeg, sugar, and salt in a medium bowl until evenly mixed.
03 -
Add milk, sour cream, egg, melted butter, and vanilla extract to the dry mixture. Stir gently until the batter is smooth and free of lumps.
04 -
Transfer batter to a piping bag or resealable bag with a corner cut, then pipe batter into donut pan cavities filling approximately two-thirds full.
05 -
Bake for 9 to 10 minutes until tops spring back when lightly pressed and a toothpick inserted comes out clean. Cool donuts on a wire rack.
06 -
Melt dark chocolate wafers in short bursts in the microwave, stirring between intervals until smooth.
07 -
Dip the bottom of each cooled donut into melted chocolate and place chocolate side up on a wire rack to set.
08 -
Melt caramels with 1 tablespoon milk in the microwave, stirring until smooth. Stir in toasted shredded coconut and salt until combined.
09 -
Spread the warm caramel coconut mixture over each donut evenly. Allow to set briefly before drizzling remaining melted chocolate in a zigzag pattern over the top.
10 -
Let the toppings fully set before serving or storing. Store in an airtight container at room temperature for up to three days.
# Helpful Hints:
01 -
To toast shredded coconut, spread it evenly on a baking sheet and bake at 325°F for 5–7 minutes, stirring occasionally until golden brown.
02 -
Use a piping bag for uniform donut shapes and consistent baking results.
03 -
These donuts freeze well without topping; add caramel and chocolate toppings after thawing for best freshness.