Yes, that’s right. Everyone’s favorite Girl Scout cookie (unless you’re on Team Thin Mint) in breakfast form! A pillowy, buttery chocolate donut piled high with a decadent caramel and toasted coconut icing drizzled with chocolate. Have dessert for breakfast!
Are you drooling yet? These were so fun to create. I enlisted the help of two sweet boys with these. My daughter was our official taste tester and gave it two thumbs up!
First, start with your chocolate donuts. I use sour cream in both my donuts, cakes and other baked goods. The sour cream adds more moisture while giving it a thicker texture. Good news is that you can also use yogurt if you’re looking for a lower fat content.
Toast your coconut over medium heat. Don’t burn! In a sauce pan, melt caramel baking chips (or unwrapped chopped caramels) over medium heat with heavy cream. Then, stir in the coconut. Ice the donuts with mixture.
I used Ghiradelli dark chocolate melting wafers for the chocolate drizzle. These worked perfectly and paired well with the coconut icing. Enjoy!
Samoa Donuts
Ingredients
Chocolate Donut:
- 1 cup AP Flour
- ½ cup dutch processed cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ cup granulated sugar
- ⅓ cup brown sugar
- pinch of salt
- ¼ cup milk
- ¾ cup sour cream
- 2 large eggs
- 4 tbsp butter, melted
- 1½ tsp vanilla extract
Samoa Topping:
- 11 oz caramel melting chips
- 2 cup shredded sweetened coconut, toasted
- 3 tbsp milk
- ¼ tsp salt
- 1 cup dark chocolate melting wafers (Ghirardelli)
Instructions
- Preheat oven to 350°. Spray donut pans with cooking spray or grease using Crisco.
- In the bowl of stand mixer fit with paddle attachment, mix together the dry ingredients until combined. Next, add in the wet ingredients and continue beating at medium spead until well combined and smooth.
- Pipe the dough evenly using either piping bag or ziplock bag with corner cut into the donut pans, filling about ⅔ full in each space. Bake for 10-12 minutes. Remove from oven and let cool on baking rack.
- Melt chocolate wafers in the microwave in 30 second increments. Melt caramels and milk in a medium saucepan over low-medium heat, stirring frequently until smooth. In another skillet or saucepan, toast the coconut flakes. Combine melted caramel and coconut together with salt.
- Frost the top of each donut immediately. Place back on cooling rack and allow to harden for a few minutes. Drizzle chocolate over the top.
- Best eaten the day of. Otherwise, store in an airtight container or ziplock bag.
