Samoa Donuts Chocolate Caramel (Printable Version)
Baked donuts with toasted coconut, caramel, and a rich chocolate drizzle for a nostalgic sweet treat.
# Everything You’ll Need:
→ Donut Batter
01 -
1 1/4 cups all-purpose flour
02 -
2 tablespoons cornstarch
03 -
1 teaspoon baking powder
04 -
1/4 teaspoon baking soda
05 -
1/8 teaspoon ground nutmeg
06 -
1/3 cup granulated sugar
07 -
1/3 cup milk
08 -
1/4 cup sour cream
09 -
1 large egg
10 -
3 tablespoons unsalted butter, melted
11 -
1 teaspoon vanilla extract
→ Topping
12 -
1 cup shredded sweetened coconut, toasted
13 -
12 soft caramels
14 -
2 tablespoons milk
15 -
1/8 teaspoon salt
16 -
3/4 cup dark chocolate melting wafers
# Steps to Cook:
01 -
Preheat oven to 350°F and lightly grease a donut pan to prevent sticking.
02 -
In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, nutmeg, and sugar until evenly combined.
03 -
Add milk, sour cream, egg, melted butter, and vanilla to the dry mixture and stir until smooth and lump-free.
04 -
Transfer batter into a piping bag and pipe evenly into prepared donut pan, filling each cavity about two-thirds full.
05 -
Bake for 9–10 minutes until tops spring back lightly. Remove and cool completely on a wire rack.
06 -
Melt chocolate wafers in microwave-safe bowl in 20-second intervals, stirring between each. Dip donut bottoms into chocolate and set aside chocolate side up.
07 -
Melt caramels with milk in the microwave until smooth. Stir in salt and toasted coconut until evenly coated.
08 -
Spread caramel coconut mixture over the top of each donut. Drizzle remaining melted chocolate in zigzag lines across tops.
09 -
Allow toppings to set completely before serving or storing in an airtight container at room temperature.
# Extra Suggestions:
01 -
You can substitute sour cream with plain yogurt for a lighter version.
02 -
Toasted coconut adds deep flavor—toast in a dry skillet or oven until golden brown.
03 -
Freeze plain donuts and apply toppings fresh after thawing for best texture.