Samoa Donuts Chocolate Caramel

These Samoa Donuts bring the beloved flavors of the classic cookie into a soft, buttery baked treat. Baked instead of fried, they feature a moist cakey texture thanks to sour cream, and are topped with melted dark chocolate, creamy caramel, and toasted coconut. Perfect for a nostalgic dessert or a sweet snack, they come together quickly and store well for sharing or later indulgence.

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 to avoid waste and add a little sweetness to the day.

Ingredients

• All purpose flour: Provides the structure and softness needed for the donut base
• Cornstarch: Lightens the flour to create a more tender crumb for a delicate texture
• Baking powder and baking soda: Work together to lift the batter giving the donuts their fluffy rise
• Ground nutmeg: Adds warmth and a subtle spice note enhancing the overall flavor profile
• Granulated sugar: Sweetens and helps the donuts brown beautifully in the oven
• Milk: Keeps the batter smooth and adds moisture for a soft bite
• Sour cream: Adds tang and richness that keeps the donuts moist
• Large egg: Binds the ingredients and creates a fluffy interior making the donuts tender
• Unsalted butter melted: Provides even distribution and gives a rich buttery flavor
• Vanilla extract: Deepens the sweet aroma making the donuts more fragrant and inviting
• Caramels: Create a thick sticky base for the luscious topping
• Shredded sweetened coconut: Adds texture and chew, plus a classic Samoan flavor
• Milk for caramel: Softens the caramel to make spreading easier and smooth
• Salt: Balances the sweetness so the flavors stay bright and not cloying
• Dark chocolate melting wafers: Produce a glossy finish and bittersweet contrast to the sweet caramel and coconut

Instructions

Preheat and Prep:

Preheat your oven to three hundred fifty degrees Fahrenheit and lightly coat your donut pan with oil to keep the donuts from sticking. Proper preparation here will make sure your donuts come out perfectly shaped and easy to remove.

Mix the Dry Ingredients:

In a medium bowl combine the flour cornstarch baking powder baking soda nutmeg and sugar. Stir them together until they are well blended to ensure even rising and flavor distribution.

Combine the Wet Ingredients:

Add the milk sour cream egg melted butter and vanilla extract to the dry mixture. Gently stir until the batter is smooth with no lumps. This step is key to making sure the texture is soft and uniform throughout.

Fill the Pan:

Pour the batter into a piping bag or a resealable plastic bag with the corner cut off. Pipe the batter evenly into the donut pan rings filling each one about two thirds full. This helps achieve donuts of consistent size and shape.

Bake the Donuts:

Bake the donuts for nine to ten minutes. Check for doneness by pressing the tops they should be springy or by inserting a toothpick that comes out clean. Cool the donuts on a wire rack to maintain their shape and finish baking gently.

Dip in Chocolate:

Melt the dark chocolate wafers in the microwave in short bursts stirring between sessions for a smooth melt with no burning. Dip the bottom of each cooled donut into the chocolate then place chocolate side up on a rack to let the coating set nicely.

Prepare the Topping:

Melt the caramels with milk in the microwave until smooth. Stir in salt and toasted coconut to create a thick sticky topping full of flavor and texture. The combination of salty sweet with chewy coconut makes this topping irresistible.

Top the Donuts:

Spread the warm caramel coconut mixture evenly over each donut then allow it to set briefly. Drizzle the remaining melted chocolate in a zigzag pattern across the tops for that classic Samoa cookie look and a final decadent touch.

Cool and Serve:

Let the topping set completely so the caramel firms up before serving. Store them in a sealed container at room temperature to keep them fresh and delicious for up to three days.

The toasted coconut is my personal favorite. It fills the kitchen with a warm cozy aroma that instantly reminds me of lazy weekend mornings and childhood cookie stands.

Storage Tips

Store fully cooled donuts in an airtight container at room temperature for up to three days. When stacking donuts separate layers with parchment paper to protect the delicate topping. For longer storage freeze the plain donuts without topping and add the caramel and chocolate topping fresh after thawing.

Ingredient Substitutions

You can substitute sour cream with plain yogurt for a slightly lighter donut with the same moist texture. If you do not have dark chocolate wafers any good quality chocolate bar will work well. Be gentle when melting to avoid the chocolate seizing or burning.

Serving Suggestions

These donuts pair wonderfully with a cup of hot coffee or a cold glass of milk. They are perfect for brunch dessert platters and even make lovely gifts. For a special treat cut the donuts in half and fill them with whipped cream or pastry cream for an indulgent twist.

Enjoy these Samoa Donuts warm or at room temperature for a nostalgic treat. They make a lovely shareable dessert that stores well for a few days.

FAQs About This Recipe

→ Can I use store-bought caramel sauce instead of melting caramels?

Yes, store-bought caramel sauce works if it’s thick enough to hold the toasted coconut topping without dripping.

→ How do I toast the shredded coconut?

Spread shredded coconut evenly on a baking sheet and bake at 325°F for 5–7 minutes, stirring occasionally until golden brown.

→ Can these donuts be made without a donut pan?

Yes, use a muffin tin and place a foil ball in the center of each cup to create a donut shape.

→ How long do the donuts stay fresh?

Stored in an airtight container at room temperature, these donuts stay fresh for up to 3 days.

→ Is freezing an option for these donuts?

Yes, freeze unfrosted donuts and add the caramel and chocolate topping after thawing for best texture and flavor.