Mini Baked Samoa Donuts
I recently wrote a blog post about how I photograph pics for this blog – and I needed something to make so I could take pictures of my set. So, these babies were born. Girl Scout Cookies are totally fabulous aren’t they? Too bad they’re not around all year long (or maybe that’s a good thing). Anyway, my husband hates coconut (I know.. I know..) so there was no chance he was picking Samoas when he picked up Girl Scout Cookies. I knew I’d have to get creative if I wanted that absolutely delicious combo of caramel, coconut, and chocolate. I could make my own Samoa cookies but my friend Naomi did that really well.
I recently picked up this super cute mini donut pan and really wanted to use it! You see where this is going…
After you make the batter (full recipe below), you pour it into a frosting piping bag (or a Ziplock) and snip the corner (you can spoon it in but it’s just messier). Fill it halfway (they puff up). Easy peasy.
Here they are dunked in caramel and topped with toasted coconut. Not done yet though! They’re ready for their chocolate drizzle bath. I used a 60% cacao chocolate but you could use anything you want: milk, semi-sweet, etc.
Shall we see one close-up? Yes, we shall…
And oops, one disappeared. I mean… I HAD to taste-test!
Ingredients
- 1 1/4 cups cake flour
- 1/2 cup granulated sugar
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 1 egg, lightly beaten
- 1/2 cup buttermilk
- 2 tablespoons butter, melted
- 14 ounces (1 package) wrapped caramels
- 3 tablespoons milk
- 1/4 teaspoon salt
- 3 cups unsweetened coconut flakes, toasted
- 2 cups chocolate, melted
Directions
- Sift together cake flour, granulated sugar, baking powder, and salt.
- Stir in vanilla, egg, buttermilk, and melted butter until just mixed (do not overmix).
- Bake at 425 degrees for 4-5 minutes (watch carefully to not overbake).
- Let sit to cool before popping out.
- Unwrap caramels and place in microwave-safe bowl with milk and 1/4 teaspoon salt. Microwave at 25-second intervals, stirring in between until fully melted.
- Carefully dip doughnuts into caramel and set on parchment paper. Top quickly with toasted coconut.
- Drizzle chocolate over doughnuts.
- Let cool and serve!
WE WANT TO SEE! Share a photo of your recipe with us by tagging@pizzazzerie on Instagram. I hope you’re inspired to try out these mini baked samoa donuts! They’re not only delicious but easy to make. For more dessert recipes, click here!
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Can’t wait to try these!
Can see the dozens of possibilities with that mini donut pan! This great recipe is just one of them. :-)
This looks so so SO yummy! Thanks for the idea Courtney!
Oh my, those look amazing!!
These look dangerous (in the most delicious way, of course)! I missed out on buying girl scout cookies this year so I am looking for homemade ways to fill the void.
looks amazing! how many donuts does this make?
These are totally my favorite cookies. In donut form?…Get the smelling salts, woman down!!
They look just as good as the Mini Pistachio Almond Donuts. I shared them on my blog: http://blog.shopdirtylaundry.com/posts/2013/2/26/123-too-cute-tuesday.html
Yum!