Baked Coconut Donuts with Chocolate Almond Glaze

Baked donuts do not taste as good as traditional fried donuts.

There. I said it.

Buuuut they are a great healthier alternative for donut lovers, like myself. I've been experimenting like a mad scientist with my donut pan to find a baked donut that's up to par. And let me tell you, it hasn't been easy. I've thrown away more batches of donuts than I care to admit. My Baked Margarita Donuts were a win, but a girl can only have tequila at breakfast every so often. Thankfully, I found another recipe keeper: Baked Coconut Donuts with Chocolate Almond Glaze.

These donuts aren't just good; they are insanely good. You literally wouldn't know they are baked. They are extravagant and rich. And the roasted almond chunks deliver the necessary crunch of traditional donuts that baked donuts seem to be missing.

And the coconut-chocolate-almond combination is totally reminiscent of Almond Joys – which happen to be my favorite candy bar. I don't eat them often, but then again, you can't eat Almond Joys for breakfast.

Luckily it's perfectly acceptable to eat these donuts for breakfast. And suddenly, Monday morning doesn't seem so bad, right? Have a great week, folks!

Baked Coconut Donuts with Chocolate Almond Glaze

Donut recipe adapted from the Wilton Donut Pan Baked Donut Recipe

Makes 12-16 donuts

Baked Coconut Donut Ingredients:
2 cups cake flour, sifted
¾ cup granulated sugar
2 tsp baking powder
¼ tsp ground nutmeg
1 tsp salt
¾ cup reduced fat buttermilk
2 eggs, lightly beaten
2 T butter, melted 

3/4 cup shredded coconut

Chocolate Almond Glaze Ingredients:

1/2 cup powdered sugar

4 T cocoa powder

3 T milk

1 tsp vanilla extract

1 tsp almond extract

Toppings:
1/2 cup roasted almonds, roughly chopped in food processor

1/2 cup shredded coconut

Preheat oven to 425 F. Spray donut pan with nonstick cooking spray. In a large mixing bowl, sift together cake flour, sugar, baking powder, nutmeg and salt. Add buttermilk, eggs and butter. Beat until just combined. Pour dough into large Ziplock bag and cut the very tip off one corner. Use bag to pipe dough into each doughnut cup, filling approximately 2/3 full.

Bake 7-9 minutes or until the top of the donuts spring back when touched. Let the donuts cool in pan for a few minutes before removing. 

For glaze, whisk together sugar and cocoa powder in a large bowl. Mix in the milk and extracts slowly. Stir until smooth. Glaze donut and top with sprinkled coconut and chopped almonds. Enjoy immediately or refrigerate leftovers.