Samoa Donuts Chocolate Caramel (Ready-to-Print Version)

Soft donuts with caramel, chocolate, and toasted coconut—baked for a rich, nostalgic dessert.

# What You’ll Need:

→ For the Donut Batter

01 - 1 cup all-purpose flour
02 - 2 tablespoons cornstarch
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon baking soda
05 - 1/4 teaspoon ground nutmeg
06 - 1/2 cup granulated sugar
07 - 1/3 cup whole milk
08 - 1/4 cup sour cream
09 - 1 large egg
10 - 3 tablespoons unsalted butter, melted
11 - 1 teaspoon pure vanilla extract

→ For the Topping

12 - 3/4 cup shredded sweetened coconut
13 - 10 ounces soft caramels
14 - 2 tablespoons whole milk
15 - 1/4 teaspoon salt
16 - 1 cup dark chocolate melting wafers

# Step-by-Step Guide:

01 - Preheat oven to 350°F (175°C). Lightly grease a standard donut pan with a small amount of oil or nonstick spray.
02 - Whisk together flour, cornstarch, baking powder, baking soda, ground nutmeg, and granulated sugar in a medium mixing bowl until fully combined.
03 - Add milk, sour cream, egg, melted butter, and vanilla extract to the dry mixture. Stir just until a smooth batter forms with no visible lumps.
04 - Transfer batter to a piping bag or resealable plastic bag with a corner cut off. Fill donut pan rings about two-thirds full for even rise.
05 - Bake for 9 to 10 minutes, or until tops spring back when lightly pressed and a toothpick inserted comes out clean. Remove from oven and cool in pan for 3 minutes, then transfer to wire rack.
06 - Spread shredded coconut on a baking sheet and toast at 325°F (160°C) for 5 to 7 minutes, stirring once, until golden and fragrant.
07 - Melt dark chocolate wafers in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth. Dip the bottom side of each cooled donut into the melted chocolate. Place chocolate side up on a rack to set.
08 - Combine caramels and milk in a bowl. Microwave in 15-second intervals, stirring each time, until mixture is fully melted and smooth. Stir in salt and toasted coconut.
09 - Spoon warm coconut-caramel mixture over the cooled donuts. Press lightly to ensure even coverage. Allow topping to set for several minutes.
10 - Drizzle remaining melted chocolate in a zigzag motion across the tops of the donuts for a decorative finish.
11 - Let donuts rest at room temperature until toppings are fully set before serving or transferring to an airtight container for storage.

# Handy Tips:

01 - For a lighter option, substitute plain yogurt for the sour cream. Avoid overmixing the batter to maintain a tender crumb.
02 - Donuts freeze well without toppings for up to 2 months. Thaw, then add toppings just before serving.
03 - Thoroughly toast coconut prior to adding to caramel for optimal crisp texture and rich flavor.