Coconut Glazed Baked Doughnuts
Do you love coconut? My kids both loved these Coconut Glazed Baked Doughnuts, these are perfect for a festive Easter breakfast. We thought they looked a lot like little bunny tails.
My son helped roll them in the glaze and the coconut. My husband and son went to town covering them with coconut!
I used shaved coconut for these; however, they can also be done using toasted coconut. Sounds delicious, right?
I decided to adapt the recipe from King Arthur Flour for Baked Doughnuts, then I made them into little doughnut holes instead of full size doughnuts.
I also was able to do a quick flour switch to make them gluten free.
The trick to doughnut holes if you do not have a fancy doughnut hole maker is a mini muffin pan. I simply rolled the dough up into little balls then baked them in the mini muffin tin. They worked out perfect, sort of like muffins…but not.
Time to surprise the kids this weekend with a coconut treat, perfect for Easter breakfast too!
Enjoy!
Ingredients
Steps
- 1
Preheat the Oven to 375*
- 2
1. In a mixing bowl, mix together flour, sugar, baking powder, nutmeg, salt, and cinnamon.
- 3
2. Continue mixing in milk along with the vinegar, and then beat in the eggs, oil, water, and vanilla until well combined.
- 4
3. Spray a mini muffin pan with non stick cooking spray, then place a little ball of dough in each tin, this should make at least 16 doughnut holes.
- 5
4. Bake at 375* for 10-12 minutes or until browned on top.
- 6
5. Mix together the powdered sugar, milk, and vanilla. Set aside.
- 7
6. Place about a cup of the shaved coconut on a plate.
- 8
7. Roll each doughnut hole in the powdered sugar mixture, then coat with the shaved coconut. Repeat for each doughnut hole then serve.
Filed under Recipes Gluten Free Holidays Breakfast Easy Easter Recipes Doughnuts
