Chocolate doughnuts topped with caramel and coconut, these Baked Samoa Doughnuts will be a huge hit in your house!
I seriously think we undervalue Girl Scouts here in the U.S. Sure, it’s a great program for helping young girls. But they’ve built a juggernaut when it comes to cookies. Yup, Girl Scout Cookies. I am powerless when it comes to those things! The Girl Scouts usually set up a table of cookies right there at the front of the store. I can’t get past it. I have to walk around that table to get into the store. And I usually end up with a couple boxes of cookies as I go by…and then a couple more on my way out. Seriously?? Yes, I have a problem. And the problem is Girl Scout Cookies are ridiculously good.
In previous years, I’ve been known to drive around looking for Girl Scout Cookies to buy. Back when I was teaching, it was easy since there was always someone selling cookies. And I had to help support my students, right? “Honey, I picked up
a few 10 boxes of Girl Scout Cookies today. It was for a good cause! I think.” I’ll just let you imagine how that conversation played out.
As if they needed to make it any easier, you can now just drop your zip code into the Girl Scouts’ website to find cookies near you. Or better yet, download the app. The only thing that would make it worse would be if your phone started flashing a picture of a Thin Mint cookie whenever you came within 3 miles of a table selling Girl Scout Cookies.
On a side note, the Boy Scouts have tried to capitalize on this trend with flavored popcorn. One of my curling teammates was helping his son sell popcorn this past year, so I grabbed a bag. Before I even opened that bag up, someone described it as “the universe’s worst popcorn.” And you know what? They were right.
I picked up an overpriced bag of Jalapeno Cheddar, and the flavor was good. But I think that stuff was popped back in 1976. Go back to the drawing board, Boy Scouts. I’m all about supporting our kids, and I’m happy to make a donation to help next year. But keep the bag of popcorn. It doesn’t come close to Thin Mints or Samoas.
Thin Mints have always been my personal favorite when it comes to Girl Scout Cookies…especially if you eat ’em frozen. But my wife is partial to Samoas. And I totally understand why. Chocolate, caramel and coconut. How can you go wrong with that lineup? So I took this idea and transformed it into baked doughnuts. Imagine a moist, delicious chocolate cake doughnut. Then top that with caramel + coconut and then a drizzle of melted chocolate. These Baked Samoa Doughnuts were incredibly delicious! In fact, thanks to this creation, I might not need to buy 15 boxes of Samoa Cookies this year. Ok, who am I kidding. I’ll still buy 15 boxes. But it’s only to support the kids. I promise.
What is your favorite flavor of Girl Scout Cookie?
Do you have the Cookie Finder App on your phone? (Don’t lie!)
Baked Samoa Doughnuts
For the Doughnuts
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup brown sugar
- ½ cup buttermilk
- 1 large egg
- 4 Tbsp unsalted butter melted
- 2 tsp vanilla extract
- ½ cup semisweet chocolate chips
For the Toppings
- 2 cups unsweetened shredded coconut
- 15 oz. caramels, unwrapped
- 3 Tbsp milk
- ¼ tsp salt
- 1 oz. semi-sweet chocolate chopped (see tip)
- 2 Tbsp unsalted butter
- ½ Tbsp water
For the Doughnuts
- Preheat oven to 325°F.
- Lightly grease donut pan or spray with nonstick cooking spray.
- Using a medium bowl, add the flour, cocoa powder, baking powder, baking soda, salt and brown sugar; mix until well combined.
- In a separate bowl, whisk together the buttermilk, egg, melted butter and vanilla extract.
- Pour the buttermilk mixture into the flour mixture; stir until just combined. Fold the chocolate chips into the batter.
- Spoon or pipe batter into donut pan. (Tip: Fill each donut circle about ⅔ full of batter.)
- Bake at 325°F for 13-15 minutes, or until a toothpick inserted into a donut comes out clean. Let donuts rest in pan for 5 minutes and then invert pan and let donuts fully cool on wire rack.
For the Toppings
- Spread coconut on baking sheet; bake at 325°F for 13-15 minutes, or until light golden brown in color.
- Place the caramels, milk and salt in a small saucepan. Heat over low heat, stirring occasionally, until smooth. Remove from heat and stir in toasted coconut. “Frost” the top of each donut with the coconut-caramel mixture. Set donuts aside. (Tip: I used 2 small spoons to drop spoonfuls of the warm caramel mixture around the top of the doughnut. Then I just pushed it into place so that it fully covered the top. If the caramel mixture cools too much, just heat it back up slightly.)
- Place the chocolate, butter and water in a small saucepan. Heat over low heat, stirring occasionally, until smooth. Using a piping bag with a small round top (or a sandwich bag with one corner snipped off), drizzle tops of donuts with chocolate glaze.