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samoa donuts

Baked Samoa Donuts Recipe

Soft and fluffy Samoa Donuts loaded with caramel, toasted coconut, and chocolate. An easy baked recipe inspired by the classic cookie.

Course desserts
Cuisine American
Keyword samoa donuts
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Author momma lew

Ingredients

Donuts:

  • 1 cup all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ⅛ teaspoon ground nutmeg
  • ⅓ cup granulated sugar
  • ¼ cup milk
  • ¼ cup sour cream
  • 1 large egg
  • 2 TBSP. butter melted
  • 1 ½ teaspoons vanilla extract

Chocolate Glaze:

  • 1 bag of caramels – 15 oz.
  • 3 cups shredded sweetened coconut - toasted
  • 3 tablespoons milk
  • ¼ teaspoon salt
  • 1 cup chocolate melted – you can use chocolate chips or wafers

Instructions

  1. Prepare a donut pan with non stick spray and preheat oven to 350 degrees 
  2. In a medium bowl whisk together the dry ingredients: flour, baking powder, cornstarch, baking soda, sugar and nutmeg, 
  3. Stir in in wet ingredients: milk, egg, sour cream, melted butter, and vanilla extract. Continue to stir donut mixture until well combined. 
  4. Use a piping bag to pipe batter into donut pan wells.
  5. Bake for 9-10 minutes, remove from the oven and cool on the baking rack.

  6. Toast your coconut for about 10 minutes, stirring occasionally, until lightly golden and fragrant. Watch it closely — coconut can go from golden to burnt fast!

  7. Allow donuts to cool in the pan and then remove to finish cooling after about 5 minutes. 

  8. To make the creamy chocolate ganache, melt chocolate in a microwave-safe bowl in 30 second intervals.

  9. Once chocolate is smooth, dip the bottom part of the donut into the chocolate, set donuts on a wire rack to allow the chocolate to harden. 

  10. While chocolate topping is hardening, melt caramels and milk in a medium mixing bowl for about one minute, repeating until the caramel is smooth, stir in toasted coconut and salt.
  11. Frost the top of each donut using a butter knife and place back on the cooling rack to allow the topping to harden. 
  12. Top the caramel coconut with a drizzle of melted chocolate.

Recipe Notes

Store donuts in an airtight container at room temperature for up to 2 days. If your kitchen is warm, you can refrigerate them, but let them come to room temperature before serving for the best texture.