-
1
1. Preheat oven to 375 F. Lightly spray a 24-count mini donut pan with non-stick cooking spray.
-
2
2. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add in milk, butter, egg, and vanilla extract. Stir until well-combined.
-
3
3. Transfer batter to a pastry bag or a plastic bag with the corner cut off. Fill donut cavities about 2/3 full.
-
4
4. Bake for 5-7 minutes or until donuts just start to turn light golden brown. Remove pan from oven and place it on a cooling rack. Allow donuts to cool for 2-3 minutes in the pan before removing them from the pan to a wire rack to cool completely.
-
5
5. While donuts are cooling, start melting caramel and milk together in a small saucepan over medium heat. Stir constantly to prevent burning. When caramels are melted. Stir in salt and toasted coconut.
-
6
6. Carefully dip the tops of the donuts into the caramel mixture and place on a parchment paper lined baking sheet. You can also spoon the caramel mixture over the tops of the donuts. Allow caramel mixture to set and cool. To speed this process up, place baking sheet in the refrigerator for 15 minutes.
-
7
7. Melt chocolate in a microwave safe bowl in 30 second intervals, stirring between intervals and stopping once smooth. Dip the bottoms of the donuts into melted chocolate. Place donuts back on the lined baking sheet. Drizzle the remaining chocolate over the tops of the donuts.
-
8
8. Allow chocolate to harden before serving.
-
9
9. Store leftovers in the refrigerator.
