Can I make these in a regular-sized muffin tin if I don't have a mini one?

Yes, you can! You'll need to increase the baking time to about 10-12 minutes. Keep an eye on them and test with a toothpick to ensure they're done in the center.

My glaze seems too thick. What should I do?

Add more milk, just a teaspoon at a time, until you reach the desired consistency. The perfect glaze should coat the back of a spoon and drip off slowly.

Can I make these gluten-free?

Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. The texture might be slightly different, but they'll still be delicious.

How do I know when my donut holes are perfectly baked?

They should be lightly golden around the edges, spring back when gently pressed, and a toothpick inserted in the center should come out clean. Be careful not to overbake, as they'll continue cooking slightly after removal from the oven.

Baked Coconut Donut Holes Recipe

Description

These Baked Coconut Donut Holes are light, fluffy, and packed with delightful coconut flavor. They are perfect for breakfast, snacks, or as a sweet treat. Topped with a luscious vanilla glaze and a sprinkle of coconut, these donut holes are baked, not fried, making them a slightly healthier indulgence. Quick to make and incredibly delicious, they’re perfect for coconut lovers!

Ingredients

Units Scale

Donuts

3/4 cup all-purpose flour (not packed)
3/4 tsp baking powder
1/4 tsp salt
1 tbsp unsalted butter (melted and cooled slightly)
1 large egg (room temp)
1 tsp vanilla extract
1/4 cup granulated sugar
1/4 cup milk
2 tbsp toasted coconut or flake coconut

Vanilla Glaze

1 3/4 cup powdered sugar
1 tsp vanilla extract
1/4 cup milk
Additional coconut (toasted or shredded, for garnish)

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Instructions

Prepare the Oven and Ingredients:
Preheat your oven to 350°F (175°C). Grease a mini muffin tin with baking spray to prevent sticking. In a medium-sized bowl, whisk together the flour, baking powder, and salt, then set aside.
Combine Wet Ingredients:
In a separate bowl, mix the melted butter, vanilla extract, and egg until blended. Gradually whisk in the sugar and milk until the mixture is smooth.
Mix the Batter:
Gently add the wet ingredients to the dry ingredients, stirring until just combined, so that no dry lumps remain. Be careful not to overmix. Fold in the toasted coconut or flake coconut to add texture and flavor.
Bake the Donut Holes:
Spoon the batter into the prepared mini muffin tin, filling each cup halfway. Bake for 6-7 minutes, or until a toothpick inserted into the center comes out clean. Let the donuts cool on a wire rack.
Make the Vanilla Glaze:
As the donuts cool, prepare the glaze by whisking together powdered sugar, vanilla extract, and milk in a bowl until the mixture is smooth and runny.
Glaze the Donuts:
Using a fork or your hands, dip each donut hole into the glaze to coat it completely. Place the dipped donuts on the wire rack, allowing any excess glaze to drip off.
Double Dip and Garnish:
Dip the donuts a second time in the glaze for a richer coating. While the glaze is still wet, sprinkle the donuts with your choice of toasted or shredded coconut for a beautiful garnish. Serve and enjoy!

Notes

For a stronger coconut flavor, substitute the vanilla extract in the donuts or glaze with coconut extract.
You can easily double this recipe to make a larger batch for gatherings or storing.
Try using both toasted and regular coconut to add variety to the texture and flavor.
Freeze these donut holes for up to three months. Place them in an airtight container, and defrost at room temperature before serving.

Nutrition

Serving Size: 1 donut hole
Calories: 95
Sugar: 8g
Sodium: 45mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 1g
Protein: 1g
Cholesterol: 15mg