This recipe marries my two very favorite treats: doughnuts and
I know that there are those who say that the Thin Mint,
Tagalong or even (gasp!) Trefoil rules—but, for me, it’s all about the Samoas.
So I took all the components of my beloved cookie—chocolate, caramel and coconut—and made these delectable doughnuts (and
equally delectable doughnut holes)!
These look complex but are actually super easy, thanks to shortcut
ingredients like caramel squares and canned biscuit dough. Add in just a few more
items that you probably have on hand and you're on your way!
Samoa Doughnuts and Holes
8 doughnuts and 8 doughnut holes
2 cups coconut
one can (about 16 ounces) refrigerated biscuit dough
1 cup chocolate chips
11 ounces caramels
3 tablespoons milk
1/2 teaspoon kosher salt
1. Pre-heat oven to 350. Line a baking sheet with parchment
paper. Spread the coconut evenly on the prepared sheet and bake till deep
golden brown, 10–20 minutes.
Stir frequently so that the coconut colors evenly. Remove from oven and cool.
2. Heat two inches of oil in a large heavy pot over medium-high
heat till it reaches 350 degrees. (If you don't have a thermometer, place an un-popped popcorn kernel in the oil; when it pops, the oil is ready.)
3. While the oil is heating,
separate the biscuits and flatten slightly. Cut out 1 – 1 ½” holes in the
4. Fry the doughnuts a few at a
time, turning after golden brown on the underside. Transfer to a wire rack set
over a parchment-lined baking sheet to drain.
5. Melt the chocolate in the top half of a double boiler set
over barely simmering water. Dip the bottom halves of the doughnuts and holes
and return—chocolate side up—to the wire rack to set. Reserve the leftover
6. In a large bowl set over barely simmering water, melt the
caramels, milk and salt, stirring frequently. Dip the unglazed halves of the
doughnuts and holes in the caramel and return—caramel side up—to the rack
to set. Stir the coconut into the remaining caramel.
7. Use a small angled spatula to spread the coconut-caramel
mixture on top of the doughnuts and holes. Transfer the reserved chocolate to a
small Ziploc bag (if it has hardened simply re-warm it over your pan of
simmering water). Snip a small opening in the corner and drizzle the chocolate
over the tops. Let set.