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Coconut Crunch Mini Doughnuts



Preheat oven to 325 degrees F.
Lightly grease a mini muffin or mini doughnut pan with cooking spray or vegetable shortening.
In a large bowl, beat together sugar and butter till creamy.
Add egg and mix.
In a small bowl, whisk together flour, baking soda and salt.
Pour egg mixture and stir to combine.
Pour in buttermilk and vanilla extract.
Divide batter evenly into muffing/doughnut cups, filling each about 3/4 full.
Bake for 89 minutes, until tops are dry and spring back when lightly touched.
A toothpick inserted into the center should come out clean to test for doneness.
Remove doughnuts from the pan and cool on a wire rack.
Put sweetened coconut in a single layer on a baking sheet.
Bake at 350 degrees F for 4-5 minutes, watching closely, as they can burn quickly.
Pulse toasted coconut in a food processor till fine, but not powdery.
Mix powdered sugar and water to create a watery glaze.
Quickly and completely dip doughnuts into the glaze, letting the excess drip off.
Dip all sides into coconut mixture.