Description

These baked coconut flour donuts offer a delightful treat with a tender, moist crumb. Each donut is gently baked to a golden hue, then enrobed in a rich, smooth chocolate glaze. A sprinkle of shredded coconut adds a subtle chewiness and enhances the tropical notes, creating a balanced and satisfying dessert. This recipe provides a gluten-free option without compromising on flavor or texture.

Ingredients

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**For the Donuts:**
1/2 cup coconut flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1/2 cup milk (dairy or non-dairy)
1/4 cup melted coconut oil
1 teaspoon vanilla extract
**For the Chocolate Glaze:**
1/2 cup powdered sugar
2 tablespoons unsweetened cocoa powder
2–3 tablespoons milk (dairy or non-dairy)
1/2 teaspoon vanilla extract
**For Topping:**
1/4 cup shredded coconut

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Instructions

Preheat your oven to 350°F (175°C). Lightly grease a 6-cavity donut pan.
In a large bowl, whisk together the coconut flour, granulated sugar, baking powder, and salt until well combined.
In a separate medium bowl, whisk the eggs, milk, melted coconut oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. The batter will be thick due to the coconut flour. Let it sit for 5 minutes to allow the coconut flour to absorb the liquid.
Spoon or pipe the batter evenly into the prepared donut pan cavities, filling each about two-thirds full.
Bake for 12-15 minutes, or until the donuts are golden brown and a toothpick inserted comes out clean.
Remove the pan from the oven and let the donuts cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely.
While the donuts cool, prepare the chocolate glaze. In a small bowl, whisk together the powdered sugar, cocoa powder, 2 tablespoons of milk, and vanilla extract until smooth. Add more milk, a teaspoon at a time, if needed to reach a pourable but not too thin consistency.
Once the donuts are completely cool, dip the top of each donut into the chocolate glaze, allowing any excess to drip off.
Immediately sprinkle the glazed donuts with shredded coconut before the glaze sets. Let the glaze set on the wire rack before serving.

Notes

Coconut flour is very absorbent; ensure accurate measurements for the best texture.

Do not overmix the batter; mix until just combined to keep the donuts tender.

For easy filling, transfer the batter to a piping bag or a zip-top bag with the corner snipped off.

Store leftover donuts in an airtight container at room temperature for up to 3 days.

Ensure donuts are completely cool before glazing to prevent the glaze from melting.

Prep Time: 15 minutes
Cook Time: 15 minutes

Nutrition

Calories: 220
Fat: 11g
Carbohydrates: 28g
Protein: 5g