I don't know what you call them, Samoas or Caramel deLites, but I simply call this particular Girl Scout cookie, delicious. Ready to drool? My waistline may be screaming over this recipe discovery, but it's just too good not to share.

For the record, I realize this is a time consuming recipe, and I am choosing to ignore the calories that each donut contains. I know there is no way I am talented enough to pull off this delicious indulgence in the kitchen, but I am happy to be the taste tester if any of you are.


For the dough:
1 ¼ cups milk, heated to 110°F
2 ¼ teaspoons (one package) active dry yeast
2 eggs
8 tablespoons (1 stick) butter, melted and cooled
1/4 cup granulated sugar
1 teaspoon salt
4 ¼ cups all-purpose flour, plus more for rolling out the dough
2 quarts canola oil

For the topping:
4 ½ cups shredded sweetened coconut
22 ounces soft caramels
3 tablespoons milk
1/2 teaspoon salt

For the chocolate glaze:
8 ounces dark chocolate chips
1 cup confectioners' sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup heavy cream
1 tablespoon unsalted butter

Special equipment:
Stand mixer

Yummy! Now that you have your ingredients set, go here for step-by-step baking instructions.