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.