These doughnuts taste amazing naked but add chocolate, caramel and coconut and it now it’s bomb! Reminiscent to Samoa cookies, these Mini Samoa Donuts are super cute and irresistible.
- 3 ½ cups all-purpose flour plus 1 cup reserved for dusting
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoon ground nutmeg
- 1 teaspoon salt
- ¾ cup buttermilk
- 4 tablespoons unsalted butter, melted and cooled
- 2 eggs plus 1 yolk
- 6 cups vegetable shortening
- 6 tablespoons unsalted butter, divided
- 1 cup milk chocolate chips
- 1 cup caramel bits or about 15 unwrapped caramels
- ½ cup milk
- 1 cup toasted coconut, divided
- Line wire racks or baking sheets with paper towels; set aside.
- In a large bowl, whisk 1 cup flour, sugar, baking powder, baking soda, nutmeg and salt; set aside.
- In a medium bowl, whisk buttermilk, butter and 2 eggs plus 1 egg yolk until just combined. Pour into the flour mixture and using a rubber spatula, mix until smooth. Add the remaining 2 ½ cups flour and continue mixing until just combined. NOTE: Dough will be very moist and tacky.
- In a large pot, heat shortening over medium-high heat to 375 degrees F.
- Dust a clean countertop with flour and using a floured rolling pin, roll dough to about a ½ -inch thick. Cut out a circle of dough using a 1-inch round cookie cutter. In the center of each cut-out circle, cut out another circle using a ½-inch round cookie cutter. Toss dough in between both hands to remove excess flour and place on paper-lined rack until all donut rounds have been cut out.
- Carefully transfer dough rings into the hot shortening using a long-armed tongs, wire skimmer or slotted spoon.
- Allow donuts to rise to the surface of the oil and fry for 10 to 15 seconds one side. Flip donuts and fry for additional 10 to 15 seconds until they have turned to a light golden brown.
- Carefully remove donuts from oil and transfer onto prepared racks to drain any excess oil. Continue until all dough rings have been fried.
- Meanwhile, prepare chocolate coating. In a small bowl, melt 3 tablespoons butter and ½ cup chocolate chips on HIGH for 30 seconds. Stir and repeat for 15 seconds if necessary. Stir again.
- Dip each cooled donuts into the melted chocolate about ¼ deep; set aside on rack chocolate-side-up until cooled. Repeat chocolate dipping for the rest of the donuts.
- Meanwhile, prepare caramel-coconut topping. In another small bowl, melt caramel and ¼ cup milk on HIGH for 30 seconds. Stir vigorously and repeat at 15 second intervals until caramel has completely melted. NOTE: If caramel is too dry, add more milk 1 teaspoon at a time until you’ve reached a creamy caramel. Mix in ½ cup toasted coconut.
- In a small shallow bowl, place the remaining ½ cup dry coconut.
- Dip the opposite of the chocolate coated side of each doughnut into the coconut-caramel. Brush off excess caramel and dip into the dried coconut.
- Repeat step 9 and drizzle straight chocolate lines across the coconut. ENJOY!
- Prep Time: 20 minutes
- Cook Time: 1 minute
- Cuisine: Samoan
Keywords: samoa, coconut, donuts, doughnuts, chocolate