sarah
Girl Scout Mini Donuts
Have you ever had the girl scout cookies that are covered in coconut, caramel, and chocolate? It seems like anyone that has tried them loves them.
This receipt is a donut version of that cookie! Drizzle chocolate over the top of the donut for the full appearance of the girl scout cookie.
Yields: Makes 24 Mini Donuts.
Ingredients
- 1 cup of all-purpose flour
- 6 tablespoons of sugar
- 1 teaspoon of baking powder
- ½ teaspoon of salt
- ¼ teaspoon of cinnamon
- 6 teaspoons of milk
- 1 tablespoon of butter, melted
- 1 teaspoon of vanilla extract
- 1 egg
For the Glaze
- 7- 10 ounces of sweetened flaked coconut
- ½ cup of light corn syrup
- ½ cup of brown sugar
- ½ cup of sweetened condensed milk
- ¼ cup of butter
Method of Preparation
- Preheat the oven to 325º F.
- Combine and sift the dry donut ingredients.
- Using a mixer, mix together the butter, milk, vanilla, and egg. Add the dry mixture in portions until combined well.
- Pipe the mixture into a lightly greased mini donut pan.
- Bake for about 5 minutes.
- Remove the donuts from the pan when they are firm, and allow them to cool completely.
- Increase the oven to 350º F to toast the coconut. The coconut should be in a shallow pan. Stir often until golden. This usually takes 4 or 5 minutes. Watch closely because coconut will burn quickly.
- Combine the other glaze ingredients in a microwave-safe bowl (leaving the coconut out for now).
- Heat the mixture on high in the microwave for 6 minutes. Stir every two minutes.
- Remove the mixture from the microwave and pour half of it into another bowl. Mix the toasted coconut into one half of the mixture.
- Dip the donuts into the caramel mixture, and then dip them into the coconut/caramel mixture.
- Allow the glaze to set before serving. Drizzle with chocolate sauce if desired.
