Baked Coconut Donut Holes are toasted coconut donuts baked in a mini muffin tin, dipped in a delicious vanilla glaze, and topped with more coconut!
Oh, are you in for a treat today! Who doesn’t love a good donut or doughnut… which one is right? Who cares, they are addictive! I really wanted to make something delicious that grown-ups like but also fun for the kiddos!
Coconut Donut Holes are a deliciously easy recipe that we love making around here. Don’t get me wrong I absolutely adore a good donut, but Donut Holes are super fun as well.
We make Donut Holes all the time especially these Baked Coconut Donut Holes. I’m a huge fan of coconut anything so these are one of my favorite breakfast or dessert recipes.
They whip up in no time and are ready to eat in less than 20 minutes! How can you go wrong with that! You really can’t in my opinion, this is why I opt for the baked version.
I do love a good fried donut but baking them is so much quicker and easier and safer especially if you have little hands helping you in the kitchen.
We like to use a mixture of toasted coconut and regular sweetened coconut for this recipe as it gives a nice contrast of color and flavor which I love.
Sometimes people aren’t a fan of one or the other so when I serve these I always love to give the option of them choosing their favorite so it works out for everybody.
Some of my other favorite coconut recipes that we have on our site include Naked Coconut Cake, Soft Coconut Chocolate Chip Cookies, and Coconut Bananas Foster.
WHY THIS RECIPE WORKS:
- With minimal pantry staple ingredients these are a breeze to make.
- You can double this recipe if you want more.
- You can use toasted coconut or regular coconut.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
All-purpose flour
Baking powder
Salt
Butter
Egg
Vanilla extract
Granulated sugar
Milk
Coconut
Powdered sugar
HOW TO MAKE BAKED COCONUT DONUT HOLES:
Donut Holes:
- Preheat the oven to 350 degrees. Grease a mini muffin tin with baking spray. Mix the flour with the baking powder and salt in a medium-sized bowl, set aside
- In a separate bowl, mix in the cooled melted butter with the vanilla and egg. Whisk in the sugar and milk until combined.
- Add the wet mixture to dry and mix until there are no dry lumps, do not overmix. Fold in the coconut.
- Fill the mini muffin tins halfway up. Bake for 6-7 minutes until a toothpick inserted in the center comes out clean. Turn out onto a wire rack to cool.
Vanilla Glaze:
- While donuts are cooling, make the glaze by whisking the powdered sugar, vanilla, and milk together until smooth and runny.
- Using two fork or your fingers, dip each donut hole until fully coated. Place the dipped donuts back onto the wire rack.
- Repeat and dip the donuts again in the glaze using it all. Immediately after the second dunking, top with either more toasted coconut or plain shredded coconut. Serve and enjoy!
These Baked Coconut Donut Holes are is just a basic vanilla donut recipe that I added toasted coconut to, then dipped them in a luscious vanilla glaze with more coconut.
SO, this is really a great basic recipe to add whatever flavors you like! If you’re not a coconut fan you can dip these in so many other things or just pop them plain!
Plus, baking them really saves on the calories. These are still a treat to be enjoyed but just a little bit better for you!
The recipe for the batter itself is adapted from Amy’s Healthy Baking.
DO I NEED A SPECIAL PAN?
No, you do not, they do make donut hole makers but for this recipe, we just use a mini muffin tin and it works just as well.
We have always used the muffin tin as it is very inexpensive to purchase and is just an easier item to store than another kitchen appliance.
WHAT ARE DONUT HOLES?
According to Wikipedia Donut Holes are small, bite-sized donuts that were traditionally made from the dough taken from the center of ring donuts. Donut Holes are made by frying the dough removed from the center portion of the donut.
In this case, we do not use that method, but that is where the term donut hole did originate, but they have become so popular these days that you don’t have to fry them anymore.
Baking donut holes are just as easy as making regular baked donuts, which you can also do with this batter if you have a donut pan!
I really want to stress how simple this recipe is, it’s mix everything together, pour in pan bake, dip, and coat. Like literally this is a great starter recipe for anyone who is just starting to bake.
Donuts are really hard to mess up and donut holes are even harder since they are smaller. So this is a recipe I always highly encourage anyone who doesn’t consider themselves a baker to try out!
HOW TO STORE:
These Baked Coconut Donut Holes will keep at room temperature for up to 5-6 days properly stored in an airtight container or ziptop bag. You can also refrigerate to extend the life slightly.
These can also be frozen, I like to freeze before decorating but you can freeze after dipping and decorating with coconut. Place in a freezer bag or container and place in a freezer where they should keep for up to 3 months.
Defrost on the countertop or the refrigerator before serving.
TIPS AND TRICKS:
- If you want a more potent coconut flavor you can swap out the vanilla in the donuts or glaze for coconut extract.
- You can easily double this recipe to make more.
- We like to use regular coconut and toasted coconut as toppings, you can do both or just one.
- These can be frozen, see my tips above.
If you want a fun breakfast or dessert recipe then you need to make these Baked Coconut Donut Holes ASAP, easy, tasty, and addictive.
If you like this recipe you might also like:
If you’ve tried these BAKED COCONUT DONUT HOLES let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Baked Coconut Donut Holes
Ingredients
Donuts:
- 3/4 Cup all-purpose flour not packed
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1 Tbls 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 tablespoons toasted coconut or flake coconut
Vanilla Glaze:
- 1 3/4 Cup powdered sugar
- 1 tsp vanilla extract
- 1/4 Cup milk
- plus more coconut for garnish
Instructions
- Preheat the oven to 350 degrees. Grease a mini muffin tin with baking spray. Mix the flour with the baking powder and salt in a medium-sized bowl, set aside
- In a separate bowl, mix in the cooled melted butter with the vanilla and egg. Whisk in the sugar and milk until combined.
- Add the wet mixture to dry and mix until there are no dry lumps, do not overmix. Fold in the coconut.
- Fill the mini muffin tins halfway up. Bake for 6-7 minutes until a toothpick inserted in the center comes out clean. Turn out onto a wire rack to cool.
Vanilla Glaze:
- While donuts are cooling, make the glaze by whisking the powdered sugar, vanilla, and milk together until smooth and runny.
- Using two fork or your fingers, dip each donut hole until fully coated. Place the dipped donuts back onto the wire rack.
- Repeat and dip the donuts again in the glaze using it all. Immediately after the second dunking, top with either more toasted coconut or plain shredded coconut. Serve and enjoy!
Video
Notes
- If you want a more potent coconut flavor you can swap out the vanilla in the donuts or glaze for coconut extract.
- You can easily double this recipe to make more.
- We like to use regular coconut and toasted coconut as toppings, you can do both or just one.
- These can be frozen, see my tips above.
Comments & Reviews
Teresa says
Dana, your recipes always look so amazing. These look divine.
Laurie says
I think I’d love to have some of these on my breakfast table! I’m following on Pinterest!
Thanks for sharing with VMG206 Brag About It
AnnMarie says
Yum! Anything with coconut gets pinned!
Aspen Jay says
You had me at donut! (0: especially donut holes, those are my favorite! And what a cute way to incorporate them into spring!
Mandi says
Adorable! And there’s coconut- pinned! =)
Katherines Corner says
wholly molly, I can almost taste this yumminess, Definitely on my my must make list. Thank you for sharing at the Thursday Favorite Things blog hop. Watch for your feature on Monday xo
Lindsay Eidahl says
My kids would love these! Thank you for sharing on Show Me Saturday!
Ashley says
Hi there! Visiting from the Bewitchin’ Projects link party. This looks yummy and adorable! Thanks so much for sharing the recipe!
Karly says
Amazingly delicious! Thanks for linking up with What’s Cookin’ Wednesday!