This recipe for baked coconut donuts with chocolate glaze from Angela of Pattycakes ‘n’ Pancakes has us hankering for a strong cup of coffee and a lazy Sunday morning. Patytcakes ‘n’ Pancakes is a blog about raising a baby and eating healthy on a budget.
Coconut Donuts with Chocolate GlazeMakes 10 Donuts
- 1/2 cup of Bob’s Red Mill Coconut Flour
- 1/2 cup of Sugar
- 1/4 tsp Salt
- 1/4 tsp Baking Powder
- 6 Eggs
- 1/2 cup of melted Unsalted Butter
- 1 tsp Vanilla Extract
Glaze and Topping
- 1/2 cup of Semi-Sweet Chocolate Morsels
- 2 Tbsp of Butter
- 2 Tbsp of Corn Syrup
- 1/4 cup of Bob’s Red Mill Shredded Coconut (toasted)
Preheat oven to 350°F. Combine all the dry ingredients in a bowl. Then with a mixer add in the wet ingredients until well blended. Take a well greased donut pan and fill each ring with about 2/3 of the batter. Bake for 20 minutes. They will be golden brown and you can test if they are done by inserting a toothpick. If it comes out clean, the donuts are ready. Let them cool in the pan for 5 minutes and then take them out carefully and let them cool on a cooling rack.
Once the donuts are cooled to room temperature, you can start on the glaze. I toasted the coconut in a pan for 3-4 minutes at 350°F until the coconut turned brown.
Combine the chocolate, corn syrup, and butter in a bowl and microwave for about 30-45 seconds.
Make sure it doesn’t scorch by stirring at 30 seconds. The more you stir, the more it all melts.
Once the chocolate is melted, dip each donut halfway into the chocolate. Place back on a cooling rack or plate and sprinkle with the toasted coconut. Let the chocolate glaze set for 45 minutes to 1 hour.