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Irresistible Chocolate Coconut Donuts: Easy Homemade Recipe

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These chocolate coconut donuts are soft, tender, and packed with rich chocolate flavor and chewy coconut. Ready in about 30 minutes, they’re perfect for breakfast, brunch, or dessert.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ⅓ cup (30g) unsweetened cocoa powder
  • ¾ cup (150g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg, at room temperature
  • ½ cup (120ml) milk (whole or 2%)
  • ¼ cup (60g) unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • ½ cup (40g) unsweetened shredded coconut
  • ¼ cup (45g) semi-sweet chocolate chips, melted
  • For the glaze:
  • ½ cup (90g) semi-sweet chocolate chips
  • 2 tablespoons (30g) unsalted butter
  • 2–3 tablespoons (30-45ml) milk
  • ½ cup (60g) powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • Shredded coconut, toasted, for topping

Instructions

  1. Preheat oven to 350°F (175°C). Spray a 6-cavity donut pan generously with non-stick spray.
  2. Toast ¼ cup shredded coconut in a dry skillet over medium heat, stirring constantly, for 2-3 minutes until golden and fragrant. Set aside to cool.
  3. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  4. In a separate medium bowl, whisk the egg until frothy, about 30 seconds. Add milk, melted butter (not hot), vanilla extract, and melted chocolate. Whisk until smooth.
  5. Pour wet mixture into dry mixture. Stir with a spatula until just combined (a few lumps are okay). Fold in ½ cup shredded coconut gently.
  6. Transfer batter to a piping bag or zip-top bag with corner snipped. Pipe batter into donut cavities, filling each about ¾ full.
  7. Bake for 10-12 minutes, until a toothpick inserted into the thickest part comes out clean or with a few moist crumbs. Donuts should spring back when lightly pressed.
  8. Let donuts cool in pan for 3 minutes, then transfer to a wire rack to cool completely.
  9. While donuts cool, make glaze: In a small saucepan over low heat, combine chocolate chips, butter, and 2 tablespoons milk. Stir constantly until melted and smooth. Remove from heat and whisk in powdered sugar and vanilla. Add more milk if needed for consistency.
  10. Once donuts are completely cool, dip tops into glaze, let excess drip off, and place back on wire rack. Sprinkle toasted coconut on top immediately. Let glaze set for about 15 minutes at room temperature (or 5 minutes in the fridge).

Notes

Don’t overmix the batter to avoid tough donuts. Use room temperature ingredients. Cool completely before glazing. Toast coconut for topping for best flavor. Un-glazed donuts store better; glaze just before serving.

Nutrition

Keywords: chocolate coconut donuts, baked donuts, easy donut recipe, homemade donuts, coconut donuts

Find it online: https://emacrave.com/irresistible-chocolate-coconut-donuts-easy-homemade-recipe/