Chocolate & Toasted Coconut Donut Holes
 
Prep time
Cook time
Total time
 
These "healthier" doughy chocolate donut holes are baked (not fried!), then dipped in coconut oil and coated with toasted coconut flakes.
Author:
Recipe type: Dessert
Serves: about 40 donut holes
Ingredients
  • 2 cups all-purpose flour
  • 1 cup sugar
  • ½ cup cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 2 eggs, lightly beaten
  • ¾ cups milk
  • 2 tsp vanilla
  • 3 Tbsp butter, melted
  • 1 Tbsp instant coffee, mixed with 1 Tbsp water
  • 1 cup coconut oil, melted
  • 1¾ cups toasted coconut flakes
Instructions
  1. Preheat oven to 350°. Grease a mini-muffin pan; set aside.
  2. In a medium bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda and salt; set aside.
  3. In a large mixing bowl, beat together eggs, milk, vanilla, butter and coffee mixture. Slowly add in dry ingredients in three batches, mixing until just combined after each addition.
  4. Spoon tablspoon-sized balls of batter into the mini muffin pan. They should each be about ¾ full. Bake 10-12 minutes until a toothpick inserted in the centre comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  5. Dunk each donut ball into melted coconut oil, then roll in coconut flakes. Cover the entire ball, then place on back on wire rack to cool. Repeat for each ball.
Notes
When the coconut oil cools it congeals, sticking the coconut flakes to the donut! On a hot day you might want to store these in the fridge to avoid the coconut oil melting.

*Donut batter recipe is modified from Sally's Baking Addiction.
Recipe by Port and Fin at https://portandfin.com/chocolate-toasted-coconut-donut-holes/