Every Halloween for the last few years, I’ve tried my hand at a new doughnut recipe. I’ve struck gold in the past with flavors like Apple Cider and spiced Pumpkin, and had high hopes that these little guys – fashioned after the Girl Scout cookie classic, Samoas (also known as Caramel deLites) – would be just as yummy. Mission accomplished! The combination of sticky caramel, crunchy toasted coconut and semi-sweet chocolate was divine, if not a wee bit messy (which just means ooey-gooey delicious, right?). The recipe below makes 12-15 miniature doughnuts – perfect for a brunch treat or a morning meeting in the office. Enjoy!
Tip: Make sure that you use a slightly thickened (but still drizzly) caramel sauce rather than a caramel syrup. The thickness of the sauce helps the coconut adhere to the doughnut’s surface, preventing the whole thing from falling apart while eating.
MINI SAMOA DOUGHNUTS
Yields | 12-15 miniature doughnuts
Inspiration | Damn Delicious
For the doughnuts:
- ¾ cup all-purpose flour
- 1/3 cup sugar
- 2 tbsp cornstarch
- 1 tsp baking powder
- ½ tsp salt
- 1/3 cup plus 2 tablespoons milk
- 1 tsp white vinegar
- 1/2 tsp pure vanilla extract
- 1 tbsp unsalted butter, melted
- 1 large egg
For the toppings:
- ¼ cup salted caramel
- ½ cup unsweetened coconut flakes, toasted
- ½ cup semi-sweet chocolate chips, melted
- Preheat oven to 425 degrees F. Coat a mini donut pan with nonstick spray.
- In a large bowl, combine flour, sugar, cornstarch, baking powder and salt.
- In a large glass measuring cup or another bowl, whisk together milk, vinegar, butter and egg. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- Scoop batter evenly into donut pan. Place into oven and bake for 4-5 minutes, or until donuts are slightly browned and spring back when touched.
- When the donuts are done, cool for 10 minutes and dip the top into the salted caramel. Sprinkle with toasted coconut flakes and drizzle with chocolate.
- Allow chocolate to set before serving.