Recipe: Caramel Delite Donuts

Sometimes, great things take a little bit of work, messy fingers, and a lot of caramel and toasted coconut to get right. These Caramel Delite Donuts fall under that category. These take a bit of time and good amount of ingredients to assemble, but the end results are impressive (if I do say so myself!) and delicious. They taste like caramel delite Girl Scout cookies (or you may call them Samoas), but they're donuts so they're already better. It's the truth.

Caramel Delite Donuts

Makes 12 donuts

  • 2 cups all-purpose flour
  • 1/2 cup cake flour
  • 3/4 cup sugar
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 rounded teaspoon nutmeg
  • 1/2 stick cold butter, cut into pieces
  • 2 large eggs
  • 1/2 cup sour cream
  • 1/2 cup coconut almond milk**
  • 2 teaspoon vanilla extract


  • 1 14 oz jar of favorite caramel sauce
  • 3 cups sweetened coconut
  • 2 cups milk or semisweet chocolate chips
  • 1/4 cup coconut almond milk**

Preheat oven to 350 degrees.

Start by whisking both flours, sugar, baking powder, baking soda, salt, and nutmeg together. Using a pastry blender or your hands, cut in butter until mixture is crumbly and sand-like.

In a medium bowl, whisk eggs until frothy. Stir in coconut almond milk, sour cream, and vanilla extract until combined. Using an wooden spoon, fold wet ingredients until dry until dough comes together. Small pieces of butter will still be visual throughout the dough. 

Now you have two options to get the batter into the donut pan: pastry bag or spoon. You can either spoon the batter into the pan, or cut a large 1-1 1/2 inch hole in the bottom of a pastry bag (or plastic sandwich bag) and pipe the batter around each donut. I prefer the piping method, since the batter is sticky and it's quicker. 

Before baking, tap the pan on the countertop to release any air bubbles. Bake each donut for 8-10 minutes. You'll know when they're done when a toothpick inserted comes out clean. After cooling 5 minutes in the pan, transfer to a wire rack with parchment paper underneath to continue to cool completely.

To build your topping, spoon a large tablespoon of caramel sauce over each donut to create a glue. Toast your coconut in a dry pan over medium heat until lightly brown. Mix toasted coconut with three or four heaping tablespoons of caramel sauce and mix together. This is where things get messy. Grabbing about a teaspoon of coconut, lightly press it around each donut until all are covered. Place chocolate chips in a microwave safe bowl and start melting your chips, starting with one minute, then adding an additional 30 seconds. Mix in 1/4 cup of coconut almond milk so mixture is very thin. Using a spoon, immediately drizzle chocolate over coconut topped donuts. Serve the same day.

**coconut almond milk can be subbed for regular almond milk, buttermilk, or regular 2% milk.

Having messy fingers is worth it. You'll impress your friends.