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These Samoa Donuts transform the classic cookie into soft cakey donuts that satisfy every sweet craving. Melted dark chocolate rich caramel and toasted coconut cover a buttery moist base for a playful combination of flavors and textures. They skip the fryer for easy baking and are perfect for making ahead or enjoying warm right out of the oven.
The first time I baked these was for brunch on a cold Sunday and the kitchen smelled incredible for hours. Now they are requested whenever there is leftover coconut or a chocolate craving in the house.
Ingredients
- All purpose flour: gives the donuts structure and keeps them light when combined with other dry ingredients. Look for unbleached high quality flour
- Cornstarch: creates a super tender crumb. A fresh box with a light texture makes the difference
- Baking powder and baking soda: work together for a lifted but soft donut
- Ground nutmeg: adds a subtle warm spice for depth. Freshly ground gives a stronger aroma
- Granulated sugar: ensures a gently sweet batter that browns nicely. Opt for pure cane sugar
- Milk: keeps the batter moist and smooth. Whole milk adds the most richness
- Sour cream: brings tang and makes the interior extra rich and fluffy. Choose full fat if possible
- Large egg: binds the mixture and helps the donuts rise. Use a room temperature egg for best incorporation
- Unsalted butter: melted and cooled for real buttery flavor throughout
- Vanilla extract: provides sweet aroma. Use real vanilla extract for depth
- Caramels: are melted for a thick sticky topping layer. Choose good quality soft caramels
- Shredded sweetened coconut: gives chew and sweetness. Toast lightly for best flavor
- Milk (for caramel): softens the caramel mixture for spreading
- Salt: heightens every sweet flavor. Use a touch of sea salt in the topping
- Dark chocolate melting wafers: finish the donuts with shine and that grown up chocolate snap
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 milk sour cream egg melted butter and vanilla into your dry mixture then stir until the batter is completely smooth and lump free
- Fill The Pan:
- Transfer batter into a piping bag or a Ziploc bag with the tip cut off and pipe into each donut cavity filling about two thirds full for the perfect rise
- Bake The Donuts:
- Place the pan in the oven and bake nine to ten minutes until tops spring back and a toothpick pulls out clean Each donut should feel light but set
- Cool Then Dip In Chocolate:
- Melt chocolate melting wafers in a microwave safe bowl using short bursts and stirring until silky Dip the base of each cooled donut then set chocolate side up on a rack so it firms
- Prepare The Caramel Coconut Topping:
- Melt caramels with milk in short microwave bursts stirring until smooth Add salt and stir toasted coconut in until the mixture is cohesive
- Top The Donuts:
- Use a spoon to mound the warm caramel coconut over each donut. Once set lightly drizzle with remaining melted chocolate for the signature zigzag pattern
- Cool And Serve:
- Allow all toppings to set at room temperature. Serve donuts right away or store in a sealed container for the softest interior
Whenever I toast coconut for these donuts the smell alone reminds me of family bake sales and classic Sunday desserts. The golden coconut mixed with caramel truly makes this donut stand out at any gathering.
Storage Tips
Keep donuts in a sealed container at room temperature for up to three days with parchment between layers to protect toppings. If you want to freeze them do so before adding any topping so you can finish them fresh after thawing.
Ingredient Substitutions
Use plain yogurt instead of sour cream for a lighter touch. Any quality chocolate bar can replace melting wafers but melt slowly for a smooth dipping consistency. If you only have caramel sauce make sure it is thick so the coconut will hold.
Serving Suggestions
Pair donuts with a strong cup of coffee or chilled milk to balance the sweetness. Serve as a brunch highlight or bring to a potluck where they will disappear in minutes. Try slicing and filling with whipped cream or ice cream for a dramatic dessert version.
Cultural Context
These donuts riff on the beloved Samoa cookie which signals Girl Scout season and brings waves of nostalgia each year. Baking them at home blends that tradition with the coziness and satisfaction of a handmade treat.
Enjoy baking and sharing these donuts — they always disappear fast and never fail to spark a chocolate coconut craving.
Common Questions About Recipes
- → How do I toast the coconut for the topping?
Spread the coconut on a baking sheet and bake at 325°F for 5–7 minutes, stirring until golden and aromatic.
- → Can I use store-bought caramel sauce instead of melting caramels?
Yes, a thick store-bought caramel sauce works; make sure it holds the coconut well and doesn’t drip off.
- → What if I don’t have a donut pan?
You can use a muffin tin and create a hole using a ball of foil in the center of each cup for a similar effect.
- → How long do the donuts stay fresh?
They stay fresh for up to three days in an airtight container at room temperature; freeze plain for longer storage.
- → Are there ingredient substitutions for sour cream or chocolate wafers?
Plain yogurt can replace sour cream, and any quality chocolate bar can be used if dark chocolate wafers aren’t available.
- → What’s the best way to serve these donuts?
Enjoy with coffee or milk, as a brunch highlight, or gift them for a sweet homemade surprise.