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

Coconut donuts served with sliced cherries and yogurt

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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!

WHAT YOU’LL NEED

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

Ingredients to make coconut donuts. See recipe card for detailed ingredient quantities.
  • 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 alternative 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.

PROCESS

  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!
Step by step photos demonstrating how to make coconut donuts. Specifics provided in recipe card.

STORAGE INSTRUCTIONS

Coconut donuts served plain without the option coconut coating

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!

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 as for baking and frying) in this recipe.
Coconut donuts served with cherries and yogurt

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!

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Coconut donuts served with sliced cherries and yogurt

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 have your whole house smelling like fall!
5 from 2 votes
Print Pin Rate
Course: Breakfast, Snack
Cuisine: American
Keyword: donuts, doughnuts
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6 donuts

Ingredients 

  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ¼ cup unsweetened desiccated coconut
  • 1 egg
  • ½ cup milk
  • 2 tbsp oil
  • ½ cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup

Instructions

  • Preheat the oven to 400 degrees F (204 degrees C) and grease a donut pan.
  • Combine the flour, baking powder, cinnamon, and desiccated coconut in a bowl.
  • Whisk together the egg, milk, oil, applesauce, vanilla, and maple syrup in a separate bowl.
  • Pour the wet ingredients on top of the dry ingredients and stir until combined.
  • Spoon into a donut pan and bake for 15 minutes or until a toothpick comes out clean. If using a mini donut maker, bake the donuts for 10 minutes, flipping halfway through.
  • Optional Topping: Brush the donuts with melted butter and coat with desiccated coconut!

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!

Nutrition

Nutrition Facts
Coconut Donuts
Amount per Serving
Calories
183.99
% Daily Value*
Fat
 
8.54
g
13
%
Saturated Fat
 
3.02
g
19
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
1.61
g
Monounsaturated Fat
 
3.5
g
Cholesterol
 
29.31
mg
10
%
Sodium
 
92.35
mg
4
%
Potassium
 
103.59
mg
3
%
Carbohydrates
 
22.84
g
8
%
Fiber
 
1.54
g
6
%
Sugar
 
5.37
g
6
%
Protein
 
4
g
8
%
Vitamin A
 
79.42
IU
2
%
Vitamin C
 
0.27
mg
0
%
Calcium
 
78.16
mg
8
%
Iron
 
1.37
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
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