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These Samoa donuts are everything I love about the classic cookie reimagined into a soft baked treat with rich caramel toasted coconut and a deep chocolate finish. Each bite balances cakey fluff with chewy toasted coconut and a decadent chocolate drizzle. I make these any time I want something sweet nostalgic and crowd pleasing without the mess of frying.
I first baked these during a weekend brunch when I was craving something fun and nostalgic. Now they are a must anytime I have leftover coconut in the pantry.
Ingredients
- All purpose flour: provides structure and softness in the donut base
- Cornstarch: lightens the flour for a more tender crumb
- Baking powder and baking soda: work together to lift the batter in the oven
- Ground nutmeg: adds warmth and a subtle spice note
- Granulated sugar: sweetens and supports browning
- Milk: keeps the batter smooth and moist
- Sour cream: adds tang and enhances richness
- Large egg: binds everything while creating a fluffy interior
- Unsalted butter: melted for even distribution and buttery flavor
- Vanilla extract: deepens the sweet aroma
- Caramels: create a thick sticky base for the topping
- Shredded sweetened coconut: adds texture and chew
- Milk: softens the caramel so it spreads easily
- Salt: balances the sweetness
- Dark chocolate melting wafers: bring that glossy finish and bittersweet contrast
Step-by-Step Instructions
- Preheat And Prep:
- Preheat the oven to three hundred fifty degrees and lightly coat your donut pan with oil to prevent sticking
- Mix The Dry Ingredients:
- In a medium bowl stir together the flour cornstarch baking powder baking soda nutmeg and sugar until well combined
- Combine The Wet Ingredients:
- Add the milk sour cream egg melted butter and vanilla into the dry mixture then stir until the batter is smooth with no lumps
- Fill The Pan:
- Transfer the batter into a piping bag or a Ziploc bag with the corner cut off and pipe evenly into the donut pan filling each ring about two thirds full
- Bake The Donuts:
- Bake for nine to ten minutes until the tops are springy and a toothpick comes out clean then cool on a wire rack
- Dip In Chocolate:
- Melt the dark chocolate wafers in the microwave in short bursts stirring in between then dip the bottom of each cooled donut into the chocolate and place chocolate side up on a rack to set
- Prepare The Topping:
- Melt caramels with milk in the microwave stirring until smooth then add salt and toasted coconut and stir well
- Top The Donuts:
- Spread the warm caramel coconut mixture over each donut and let set briefly before drizzling remaining melted chocolate in a zigzag motion across the tops
- Cool And Serve:
- Let the topping set completely before serving or storing in a sealed container at room temperature
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Storage Tips
Store fully cooled donuts in an airtight container at room temperature for up to three days. If stacking separate layers with parchment to keep toppings intact. For longer storage freeze the plain baked donuts and top fresh after thawing.
Ingredient Substitutions
You can swap sour cream with plain yogurt for a lighter version. If you do not have dark chocolate wafers any quality chocolate bar will work. Just be sure to melt gently to avoid seizing.
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Serving Suggestions
Serve these donuts with hot coffee or a cold glass of milk. They are perfect for brunch dessert platters or gifting. You can even cut them in half and fill with whipped cream for an indulgent twist.
Cultural Context
Samoa cookies have long been a nostalgic symbol of Girl Scout season in the United States. Reimagining them into a donut format celebrates that caramel coconut chocolate flavor in a cozy homemade format that connects tradition with comfort.
The toasted coconut is my personal favorite in this donut. It fills the kitchen with a cozy aroma and adds that nostalgic bite that reminds me of weekend cookie stands from childhood.
Recipe FAQs
- → Can I use store-bought caramel sauce instead of melting caramels?
Yes, you can substitute store-bought caramel sauce, but ensure it’s thick enough to hold the coconut topping in place.
- → How do I toast the shredded coconut?
Spread it on a baking sheet and bake at 325°F (165°C) for 5–7 minutes, stirring occasionally until golden brown.
- → Can I make these donuts without a donut pan?
Yes, use a muffin tin and place a foil ball in the center of each cup to form the hole shape.
- → How long do the donuts stay fresh?
They stay fresh for up to 3 days when stored in an airtight container at room temperature.
- → Is it possible to freeze these donuts?
Yes, freeze the plain baked donuts and add toppings after thawing for the best texture and appearance.