Chocolate Coconut Donuts are light, chocolatey and have just a hint of coconut. Homemade donuts taste so much better than store-bought, and they’re baked not fried!
There I was standing on line at Dunkin Donuts admiring all those donuts behind the counter. Should I? Or shouldn’t I buy one? Here’s the thing. They look soooo enticing and then you bite into it and it just wasn’t as good as you remember. Then if you’re a nutter like me, you’re wishing you didn’t eat it and could have spent those precious calories eating some other delicious chocolatey dessert. Has this ever happened to you? Is calorie regret a thing?
Well I was eyeing the chocolate coconut donut, thinking I hadn’t had one of those in a long time. I resisted! Nope I told myself you are going to wait till you get home and make your own version.
You’re going to love these because they are easy to make, have a rich, chocolate flavor and taste like a Mounds bar. The batter is super simple to whip up and you probably have all the ingredients already in your pantry. That means you can have fresh donuts NOW (sorry for yelling at you!). I have an inexpensive donut pan that I’ve used over and over again. It’s really one of the best investments you can make. There are so many variations to dream up.
Here’s the bonus. These donuts are baked so you won’t have any calorie regret at all! There is only a little bit of butter and melted chocolate, nothing to feel guilty about there. So stop ogling those donuts at the store and go make your own. I promise you’ll love them.
Chocolate Coconut Donuts (makes 8 donuts)
3/4 cup plus 2 tablespoons all-purpose flour
3 tablespoons cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons unsalted butter
3 ounces chocolate chips
1/2 teaspoon instant espresso powder
1/2 cup light brown sugar
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup shredded unsweetened coconut
1.Preheat oven to 350 degrees. Spray donut pan with cooking spray and set aside. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt and toasted coconut.
2. In a medium saucepan over medium heat melt the butter. When melted, add the chocolate chips and espresso powder. Allow to stand for a minute or two and then mix with a spatula until smooth. Turn the heat off and then whisk in the sugar and egg. When combined mix the in the milk and vanilla extract.
3. Add all of the wet ingredients to the dry and mix just until completely combined. Using a tablespoon fill the donut cavities half way. Sprinkle coconut over all of the tops of the donuts covering the batter. Bake for 12 to 15 minutes, until firm to the touch. Allow to cool in the pan for about five minutes and then run a butter knife along the outside to lift them out of the pan. Transfer them to a cooling rack to cool completely.
Slightly adapted from A Cozy Kitchen