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!

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:

• 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!

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!

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.

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