The coconut, caramel, and shortbread Girl Scout cookie everyone loves, made-over into a donut! Baked instead of fried, the sour cream and coconut milk in these donuts gives them a tender crumb. Topped with a mix of dulce de leche, toasted coconut, and a drizzle of chocolate, these indulgent breakfast treats are really quite simple to make.
Makes 8 donuts
Ingredients
Donuts:
3 Tbs. (41g) unsalted butter, melted
1 tsp. canola oil
1/4 cup (50g) granulated sugar
2 Tbs. (25g) light brown sugar, packed
1 large egg, room temperature
1 tsp. vanilla extract
1/4 cup (60g) sour cream, room temperature
1/4 coconut milk, room temperature (or whole milk)
1 cup plus 2 Tbs. (140g) all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
Scant 1/2 tsp. salt
Dash of nutmeg
Topping:
1/2 cup prepared dulce de leche
1 cup unsweetened shredded coconut, toasted
Dash of salt
2oz. semisweet chocolate, melted
Instructions
- Preheat the oven to 350° F. Spray 8 cavities of a 12-cavity donut pan with nonstick cooking spray.
- Place the melted butter, canola oil, brown sugar, granulated sugar, egg, vanilla extract, sour cream, and milk in a large mixing bowl, and whisk until smooth.
- Add the flour, baking powder, baking soda, salt, and nutmeg to the bowl. Continue whisking until the mixture is combined into a medium-thick batter.
- Divide the batter evenly between the 8 greased donut cavities, filling them approximately 3/4 full, using either a piping bag or spoon. Transfer the pan to the middle rack of the preheated oven.
- Bake the donuts for 10-11 minutes, until a toothpick inserted in the center comes out clean. Remove the baking pan from the oven.
- While the donuts cool, prepare the topping. Place the dulce de leche, toasted coconut, and salt in a mixing bowl. Fold with a rubber spatula until thoroughly combined.
- Once the donuts have cooled in the pan for 15-20 minutes, carefully release them using the tip of a butter knife. Spoon and equal amount of coconut topping over each donut, using the back of the spoon to even it. Drizzle a generous amount of melted chocolate over each donut.
- Refrigerate the donuts for 20 minutes to set the topping, then enjoy!
