Samoa Mini Doughnuts
Prep time
Cook time
Total time
Samoa Mini Doughnuts ||
Serves: 24 Mini Doughnuts
  • 1 cup flour, all-purpose
  • 6 tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • ¼ cinnamon nutmeg
  • 6 tablespoons milk
  • 1 tablespoon butter, melted
  • 1 teaspoon vanilla extract
  • 1 egg
Caramel Coconut Glaze
  • 7-10 ounces coconut, flake-style (I used sweetened)
  • ½ cup sugar, white granulated
  • ½ cup light corn syrup
  • ½ cup brown sugar
  • ½ cup sweetened condensed milk
  • ¼ cup butter
Chocolate Base & Drizzle
  • 1 cup chocolate chips (type by personal choice, semi-sweet or milk)
  1. Pre-heat oven to 325 F if using doughnut pan (or heat mini-doughnut maker!)
  2. Combine and sift dry ingredients together well.
  3. Place dry ingredients in mixer.
  4. Mix in milk, egg, vanilla, butter until well-combined.
  5. Pipe mixture into molds and cook until firm. 4-5 minutes in oven or doughnut maker instructions. (Ziplock with corner cut works well)
Glaze / Topping
  1. Toast coconut on paper-lined pan in 350 F oven, stirring often, 4-5 minutes, until golden. Set aside.
  2. Combine all other caramel ingredients into microwave-safe bowl and heat for 6 minutes, stirring every 2 minutes.
  3. Pour half of caramel into bowl. Mix toasted coconut into other half.
  4. When cool enough to handle, dip top of doughnut into caramel and then into caramel/coconut mixture. May need to spoon it on to form.
  5. Cool on baking sheet.
  6. Melt chocolate in microwave, stirring often.
  7. Dip bottom of doughnuts into chocolate. Cool on baking sheet.
  8. Using remaining chocolate in bag, pipe/drizzle across tops of doughnuts.
  9. Allow to cool completely.
  10. Enjoy with friends. Visit us at and let us know how they were!
Samoa Mini Doughnuts ||
Nutrition Information
Serving size: 1 Doughnut
Recipe by Southern FATTY at