Samoa Mini Doughnuts

• Doughnut Base
• 1 cup flour, all-purpose
• 6 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 6 teaspoons milk
• 1 tablespoon butter, melted
• 1 teaspoon vanilla extract
• 1 egg
• Coconut Caramel Glaze
• 7-10 ounces coconut, flaked / sweetened
• 1/2 cup sugar
• 1/2 cup light corn syrup
• 1/2 cup brown sugar
• 1/2 cup sweetened condensed milk
• 1/4 cup butter

1. Pre-heat oven to 325 F if using doughnut pan (or heat mini-doughnut maker!)
2. Combine and sift dry ingredients.
3. In mixer, add milk, vanilla, butter, egg slowly to dry mixture until combined.
4. Pipe into doughnut pan or maker. Bake for ~5 minutes if using oven with mini doughnut pan.
5. Remove when firm. Allow to cool completely.
6. Toast coconut in 350 F oven, stirring often, until golden. 4-5 minutes. Watch closely! Will burn quickly. Remove and let cool.
7. Combine all other caramel ingredients in microwave-safe bowl. (Leaving out coconut for now)
8. Heat on high power for 6 minutes, stirring every 2.
9. Remove and carefully pour half into other bowl. Mix toasted coconut into one half.
10. Allow to cool until warm enough to handle, as to not burn yourself.
11. Dip doughnuts into caramel and then into caramel/coconut mixture, pressing coconut mixture into shape with greased spoon back if needed.
12. Optionally, melt chocolate chips to dip base in and let cool. Drizzle additional chocolate on tops for stripes.
13. Enjoy with friends! Visit SouthernFATTY.com for full recipe post and pictures.

doughnut base, flour, sugar, baking powder, salt, cinnamon, milk, butter, vanilla, egg, coconut caramel glaze, coconut, sugar, light corn syrup, brown sugar, condensed milk, butter

Taken from food52.com/recipes/26326-samoa-mini-doughnuts (may not work)