Samoa Donuts Chocolate Caramel

These Samoa Donuts capture the magic of the classic cookie and turn it into a soft, buttery baked treat that’s both nostalgic and fresh. Finished with melted dark chocolate, gooey caramel, and toasted coconut, they offer a delightful blend of textures and rich flavors. Thanks to the use of sour cream, these donuts stay moist and tender, and since they are baked, they feel a little lighter without sacrificing any indulgence.

I first baked these donuts one weekend when I was craving something sweet and familiar but more special than regular baked goods. Since then, they have become my go to way to use leftover coconut and delight family and friends with a nostalgic twist.

Ingredients

• All purpose flour: provides structure and keeps the donut soft and cakey
• Cornstarch: lightens the flour to create a tender crumb
• Baking powder and baking soda: work together to give the donuts a good rise and fluffiness
• Ground nutmeg: adds warmth with a subtle spicy note that complements the caramel and chocolate
• Granulated sugar: sweetens the batter and helps with browning for a lovely golden finish
• Milk: smooths the batter and helps keep the donuts moist
• Sour cream: brings tang and richness while making the texture extra soft
• Large egg: binds everything together and supports a fluffy interior
• Unsalted butter: melted ensures even distribution of buttery flavor without lumps
• Vanilla extract: deepens the sweet aroma and flavor
• Caramels: create the thick sticky base for the topping that pairs beautifully with the coconut
• Shredded sweetened coconut: adds texture and chew, and toasting it unlocks a wonderful aroma
• Milk (for topping): softens the caramel making it easy to spread
• Salt: balances out the sweetness for a more rounded flavor
• Dark chocolate melting wafers: provide a glossy finish and a bittersweet contrast to sweet caramel

Instructions

Preheat and Prep:

Preheat your oven to three hundred fifty degrees Fahrenheit. Lightly grease your donut pan to prevent sticking and ensure the donuts release easily once baked.

Mix the Dry Ingredients:

Combine the all purpose flour, cornstarch, baking powder, baking soda, ground nutmeg, and granulated sugar in a medium bowl. Stir thoroughly until well blended to create an even distribution of rising agents and spices.

Combine the Wet Ingredients:

Add the milk, sour cream, egg, melted butter, and vanilla extract to the dry mixture. Stir gently but thoroughly until the batter is smooth and free of lumps. Being careful not to overmix will help keep the donuts tender.

Fill the Pan:

Spoon the batter into a piping bag or a resealable plastic bag with the corner cut off. Pipe the batter evenly into each donut cavity, filling about two thirds full to leave room for rising.

Bake the Donuts:

Place the pan in the oven and bake for nine to ten minutes. The donuts are done when their tops spring back lightly to the touch and a toothpick inserted into the center comes out clean. Remove and cool on a wire rack.

Dip in Chocolate:

Melt the dark chocolate wafers in the microwave in short thirty second bursts stirring each time to prevent burning. Once melted, dip the bottom of each cooled donut into the chocolate. Turn the donuts chocolate side up on a rack to set the finish.

Prepare the Topping:

Melt the caramels with milk in short increments in the microwave, stirring until smooth. Stir in salt and toasted shredded coconut until the mixture is well combined.

Top the Donuts:

Spread the warm caramel and coconut mixture over the tops of each donut evenly. Let the topping set briefly but while it’s still soft, drizzle the remaining melted chocolate across the tops in a zigzag pattern for a beautiful finishing touch.

Cool and Serve:

Allow the toppings to set fully before serving or storing them in an airtight container at room temperature.

Toasted coconut is my personal favorite in these donuts. It fills the kitchen with a comforting, cozy aroma that instantly reminds me of childhood weekends and cookie stands. This simple step truly elevates the whole dessert and makes it feel special every time.

Storage Tips

Store fully cooled donuts in an airtight container at room temperature for up to three days. When stacking, place parchment paper between layers to keep the toppings intact. For longer storage, freeze the plain baked donuts and add the caramel and chocolate toppings fresh after thawing.

Ingredient Substitutions

You can replace sour cream with plain yogurt to make a lighter, tangy version of the donuts. If you do not have dark chocolate wafers, any good quality chocolate bar will work. Just be sure to melt the chocolate gently in short bursts to avoid it seizing.

Serving Suggestions

Serve these Samoa donuts with hot coffee or a cold glass of milk for a comforting treat. They work great on brunch dessert platters, as a sweet gift, or even sliced in half and filled with whipped cream for an indulgent twist.

These Samoa donuts combine nostalgia and ease for a showstopping treat. Make them ahead by freezing the plain cakes and finishing with toppings after thawing.

Common Recipe Questions

→ 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 sliding off.

→ How do I toast the shredded coconut?

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

→ Can I make these without a donut pan?

Yes, a muffin tin can be used with a small ball of foil placed in the center of each cup to create donut holes.

→ How long do these donuts stay fresh?

Stored in an airtight container at room temperature, they keep fresh for up to three days without losing texture.

→ Is freezing an option for these donuts?

Yes, freeze unfrosted donuts and apply chocolate and caramel toppings after thawing to maintain freshness and texture.