Coconut Donuts

These coconut donuts are sure to be a favorite breakfast treat. They are soft and moist with a warm cinnamon flavor that will make your whole house smell like fall!

I purchased a mini donut maker to make these mini donuts, but they can also be baked in a traditional donut pan. This coconut donut recipe makes moist donuts with a slight chewiness to them from the coconut. They are healthier than fried donuts but still pack that same great texture and taste!

Jump to:

• What You'll Need
• Step By Step Instructions
• Ingredient Substitutions
• Storage Instructions
• Recipe Notes
• 📖 Recipe
• 💬 Comments

What You'll Need

Here is what you'll need to make these coconut donuts:

• Flour: I used all-purpose flour for these donuts, but you may also use whole-wheat flour.
• Baking Powder: Used as a leavening agent to help the donuts rise.
• Cinnamon: Warm spice used to enhance the sweetness of these donuts.
• Desiccated Coconut: For added texture in these donuts.
• Egg: Used as a binder to help hold the donuts together.
• Milk: I used whole milk in this recipe, but dairy-free alternatives work here as well.
• Oil: For a little added moistness to these donuts.
• Applesauce: The main source of sweetness in these donuts.
• Vanilla Extract: For added flavor.
• Maple Syrup: For added sweetness. The maple syrup can be omitted, but it adds a little more sweetness to the donuts.

Step By Step Instructions

1. Combine the flour, baking powder, cinnamon, and desiccated coconut in a bowl.
2. Whisk together the egg, milk, oil, applesauce, vanilla, and maple syrup in a separate bowl.
3. Pour the wet ingredients on top of the dry ingredients and stir to until combined.
4. Spoon into a mini donut maker or donut pan and bake!
5. Optional Topping: Brush the donuts with melted butter and coat with desiccated coconut!

Ingredient Substitutions

• Egg: For an egg-free version, substitute the egg with a flax egg by mixing one tablespoon of ground flaxseed meal with three tablespoons of water and letting it sit in the fridge for 15 minutes to set and thicken.
• All-purpose flour: You may replace the all-purpose flour with whole wheat flour.
• Milk: The milk may be replaced with a dairy-free alternative such as coconut milk or oat milk.
• Oil: The oil may be replaced with equal parts melted butter. I use extra light-tasting olive oil (labeled for baking and frying) in this recipe.

Storage Instructions

Once the donuts cool completely, store them in an airtight container for up to 2 days at room temperature or up to 5 days in the refrigerator. To freeze, store in a freezer-safe Ziploc bag with parchment paper-lined between each donut for up to 3 months. Reheat donuts in a toaster oven or microwave, or serve cold!

Recipe Notes

• Desiccated coconut is unsweetened and different from regular shredded coconut. It has a powdery texture compared to regular shredded coconut but is not as fine-textured as coconut flour. I used the brand let’s do organic desiccated coconut in this recipe.
• I made these donuts in a plug-in donut maker and baked them for 10 minutes, flipping halfway through. For baking, I love to use a silicone pan so that they pop right out!

You may also like:

• Coconut Cookies
• Cinnamon Apple Waffles

📖 Recipe