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Baked samoa donuts have all the flavors of your favorite Girl Scout Cookie.
This year, cookie season almost passed us by completely.
When I was a Girl Scout, selling cookies meant giving the form to your parents and their co-workers placing orders. These days (at least in Central Texas) it means standing outside the drugstore or local restaurant and offloading the boxes you have on hand. It’s hard to say no to them when you’re waiting for a table and hungry.
Somehow, though, we managed to avoid the cookie-selling locations right up until the very last week, when we were out at dinner and a couple scouts were setting up right as we were leaving. Despite being stuffed full of chips and salsa, I immediately bought some boxes, going right for the big three: Thin Mints, Tagalongs, and Samoas.
Samoas were Caramel Delights when I was a kid, but the cookie itself seems to have stayed the same, and soon after the cookies were gone, I knew I had to do something with that flavor combination. As all great ideas are, the idea to make these donuts was born in the shower.
It’s just a simple baked donut, made more wholesome with whole wheat flour and raw sugar. Granted, yes, you’re dipping it in chocolate and butterscotch sauce, but small steps, right?
You can certainly use more coconut than I did, or a different percentage chocolate, but I found this combination was just right. It evokes the flavor of the Samoa without being tooth-achingly sweet, making it still worthy of breakfast (but perfectly fitting for dessert).
If you’ve never made baked donuts, it’s super easy. All you need is a pan like this Wilton Nonstick 6-Cavity Donut Pan, and be sure to grease it well before putting the batter in so your donuts come right out.
I had extra butterscotch when I made these, so you can either make another batch of donuts, or save the sauce in the fridge. It’s fantastic for using on ice cream, drizzling on top of brownie batter just before baking, or just stirring into your favorite coffee. If your vehicle of choice is a spoon, I won’t judge.
Baked Samoa Donuts
For the Donuts
- 1 cup whole wheat pastry flour
- 1/4 cup turbinado sugar
- 1 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1/3 cup milk, plus 1 tablespoon
- 1 egg
For the Butterscotch
- 2 tablespoons unsalted butter
- 1/4 cup brown sugar
- 1/4 cup heavy whipping cream
- 1/2 teaspoon pure vanilla extract
- 4 ounces dark chocolate, 60%
- 1/4 cup unsweetened shredded coconut
- Preheat oven to 425°F and grease donut pan. In a large bowl, sift together flour, sugar, baking powder, cinnamon, and salt. Whisk in milk and egg, mixing until just combined. Fill each cup about 2/3 full. Bake for 8 minutes. Flip donuts onto a rack and let cool.
- Meanwhile, melt butter in a small saucepan over medium heat. Stir in the brown sugar and cream and whisk until the sugar is completely dissolved.
- Increase heat slightly and bring the mixture to a light boil. Cook for 5-8 minutes, stirring occasionally. Whisk in vanilla and remove from heat. Let cool until ready to use. (This can be done ahead of time and stored in the fridge.)
- Toast coconut by pouring it into a dry skillet over medium heat and stirring often, until it is nicely browned. Set aside until ready to use.
- Melt chocolate in a microwave safe bowl at 30 second intervals, stirring between intervals, until chocolate is melted and smooth.
- Dip bottom of donut in chocolate and use a spoon to cover bottom as needed. Set chocolate-side up onto a wire rack or a lined plate. Repeat with remaining donuts.
- Set the rack or plate into the freezer for 5-10 minutes, until chocolate is hardened.
- Dip tops of donut into butterscotch sauce, and set back onto rack or plate. Sprinkle coconut on donuts, then, using a fork, drizzle remaining melted chocolate over the tops in lines. Let toppings firm up in the fridge, or enjoy at room temperature.
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