toasted coconut & chocolate mini doughnuts


Baking doughnuts in January is risky when the words “diet” and “detox” abound, but I’m hoping you’ll forgive me since these are mini baked doughnuts. I topped these tender one-bite wonders with a glossy cocoa glaze and toasted coconut for crunch. You could argue that these are guilt-free given the petite size and the cooking technique: baked versus fried.

Toasted Coconut & Chocolate Mini Doughnuts | Tutti Dolci

I picked up my mini doughnut pan at Sur La Table. This recipe is part of January’s Chocolate Party; scroll down below for more chocolate and coconut creations.

Toasted Coconut & Chocolate Mini Doughnuts | Tutti Dolci

Toasted Coconut & Chocolate Mini Doughnuts
1 1/2 Tbsp unsalted butter
1 1/4 cups cake flour*
1/2 cup sugar
1 1/4 tsp baking powder
3/4 tsp salt
1/2 cup low-fat buttermilk
1 large egg, lightly beaten
1/4 tsp vanilla extract

Glaze & Topping
6 Tbsp sweetened shredded coconut
2 Tbsp unsalted butter
3 Tbsp low-fat milk
1 1/2 Tbsp unsweetened cocoa
3/4 cup powdered sugar, sifted

Preheat oven to 425°F and spray mini doughnut pan with nonstick spray. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Remove from heat to cool slightly.

Whisk together cake flour, sugar, baking power, and salt in a large bowl. Add buttermilk, egg, vanilla, and brown butter; stir just until combined. Spoon batter into a pastry bag fitted with a large round tip and fill each doughnut cup just over half full. Bake about 5 minutes, until the tops spring back when touched. Let cool in pan 2 minutes before transferring to a wire rack to cool completely. Repeat with remaining batter, spraying pan with nonstick spray in between batches.

Place coconut in a rimmed baking sheet; toast 2 minutes. Toss with spatula and toast 1 minute more, until golden. Immediately place into a small bowl to cool. For the glaze, combine butter, milk, and cocoa in a saucepan over medium heat, stirring to combine as the butter melts. Whisk in powdered sugar until smooth. Remove from heat and let stand 15-20 minutes (glaze will thicken as it cools).

Set rack with doughnuts over a piece of wax paper. Dip doughnut tops into glaze and set on rack; sprinkle with toasted coconut. Store leftovers in a single layer in an airtight container at room temperature up to 1 day.

*Make your own cake flour: place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with flour. Sift the mixture several times to evenly distribute the cornstarch.

Yield – 32 doughnuts (serving size: 2 mini doughnuts)
Calories – 130
Carbs – 22

  1. Indulgent and adorable! A wee bit of irresistible is a perfect antidote for the after holiday “return to normal” pace of the life. You’ve added a bit of sparkle to my Monday!

  2. Oh Laura….I LOVE mini donuts! Though they look soooo good, I doubt I’d stop at one! Sur La Table is one of my favorite stores. And baking the donuts is just as good as frying to me! These look scrumptious! : )

  3. I’m not one that goes on a diet in January, so I’ll gladly take your donuts! I love baked donuts, but only have a regular size, not the mini. I’m convinced now, though, that I need the mini pan – these are too cute!

  4. I’ve had a hard time “detoxing” so this works quite well for my current diet. Besides, you KNOW my daughter will go gaga over these. She just loves her coconut!

  5. Laura, dear! You are my type of gal!!! As you, I am passionate for Jesus and love both baking and Italy!!! (Brazil, my home country, has been influenced a lot by Italian cuisine – especially in Southern Brazil that has the largest number of Italians outside Italy). Your coconut-chocolate mini doughnuts made me drool like a baby. I love this combination of flavors, which we call prestígio in Brazil. Thanks for sharing so many great recipes. xx

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