Mini Coconut Donuts Recipe: Light, Fluffy Baked Coconut Donuts

No. Store cooled donuts in an airtight container at room temperature for up to two days.

Yes. This batter yields about 42 mini donuts or roughly 10–12 regular-size donuts if you fill the pans about two-thirds full.

Mini Coconut Donuts

These Mini Coconut Donuts are perfect bite-sized, melt-in-your-mouth treats. Bake them in the Brentwood Donut Maker or in the oven.

Equipment

• Brentwood Mini Donut Maker, or
• Mini Donut Tin, or
• Regular Size Donut Tin
• Baking sheet (for toasting coconut)

Ingredients

• ¼ cup unsalted butter (1 stick), melted and cooled
• 200 grams all-purpose flour (about 2 cups, spoon and fill)
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• ½ cup buttermilk, or 2 tbsp buttermilk powder + ½ cup water
• Baking spray (optional)

Topping

• 2 cups sweetened shredded coconut

Glaze

• 2 cups powdered sugar
• 3 tablespoons water (adjust to desired consistency)

Instructions

Donuts

1. If using the Brentwood Donut Maker, plug in to preheat. If using mini donut tins, preheat the oven to 350°F.
2. Melt butter and set aside to cool. Microwave 30–60 seconds if needed, watching carefully.
3. Whisk together flour, baking powder, salt, and sugar in a medium bowl.
4. Add cooled melted butter, egg, vanilla, and buttermilk. Mix by hand until combined.
5. Transfer batter to a pastry bag, resealable bag with a corner cut, or a squeeze bottle for easier filling.
6. Lightly spray donut maker or tin with baking spray. Some cooking sprays may still stick, so test first.
7. If using a donut maker, fill each cavity to the top. If using tins, fill each cavity about ⅔ full.
8. Cook in the donut maker for about 90 seconds to 2 minutes, or bake in the oven for 5–6 minutes until donuts spring back or a toothpick comes out clean. For regular-size donuts, bake 15–20 minutes.
9. Allow donuts to cool completely before glazing.

Coconut Topping (optional)

1. Preheat oven to 350°F. Spread coconut in a single layer on a baking sheet and toast 3–4 minutes, tossing halfway through. Watch closely to avoid burning.
2. Chop toasted coconut into smaller pieces if desired.

Glaze

1. Place powdered sugar in a bowl and add water one tablespoon at a time until you reach a thin glaze consistency (about 3 tablespoons total).

Finishing

1. Dip cooled donuts into the glaze to coat all sides. A chopstick makes this easy for mini donuts.
2. Immediately dip into toasted coconut to cover, then place on a rack to dry.

Notes

Nutrition estimates include all ingredients, but you may have leftover coconut and glaze, so totals reflect the maximum possible amount. For regular-size donuts, expect about 10–12 baked donuts at the same temperature with a longer bake time (15–20 minutes).

Tip: Whenever possible, weigh dry ingredients for best results. If you don’t have a scale, stir the flour and use the spoon-and-fill method to avoid packing too much flour into measuring cups.