Samoa mini donut recipe

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It’s cruel and unusual punishment to have to wait a full year for the Girl Scouts to sell delicious Samoa cookies again. The good news is that the amazing combination of chocolate, caramel, and coconut found in this recipe is sure to fill the void where those Samoa cookies used to be!

  • Yield: 30 mini donuts


For Donuts
  • 1 cup all-purpose flour, sifted
  • 1⁄4 cup cocoa powder, sifted
  • 2 teaspoons baking powder
  • 1⁄4 teaspoon salt
  • 1 large egg
  • 1⁄2 cup granulated sugar
  • 3⁄4 cup whole milk
  • 3 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
For Icing
  • 4 tablespoons butter
  • 2 tablespoons whole milk
  • 1 tablespoon light corn syrup
  • 2 ounces bittersweet chocolate, roughly chopped
  • 1 cup powdered sugar, sifted
For the Topping
  • 1 cup sweetened shredded coconut
  • 1⁄2 cup Smucker’s caramel-flavored Sundae Syrup
How to Make It
  1. If using an electric donut maker, preheat according to manufacturer’s instructions. If using donut pans, preheat oven to 350°F and grease donut pans.
  2. In a small bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
  3. In a medium bowl, whisk together egg and sugar. Then add milk, oil, and vanilla extract, mixing until thoroughly combined. Gently stir in the flour mixture, stirring until there are no lumps.
  4. If using mini-donut pans
  5. Carefully fill each donut indentation 3⁄4 full. Bake for 7–9 minutes or until a toothpick inserted in a donut comes out clean. Transfer donuts to a cooling rack and let cool completely.
  6. If using an electric mini-donut maker
  7. Carefully fill each donut indentation 3⁄4 full. Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean. Remove donuts from appliance, transfer to a cooling rack, and let cool completely.
  8. Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a small saucepan over medium heat, melt butter. Add milk, corn syrup, and chopped chocolate, stirring slowly to allow chocolate to melt completely.
  9. Once melted, remove from heat and whisk in powdered sugar. Immediately dip the top of each donut into the icing and transfer to a wire rack.
  10. Sprinkle the top of each donut with coconut and let set for 10 minutes. Then, drizzle the top of each donut with Smucker’s caramel-flavored Sundae Syrup and serve immediately. These donuts do not store well and should be eaten fresh.

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