Almond Coconut Chocolate Donuts Recipes

ALMOND COCONUT CHOCOLATE DONUTS

Steps:

• Preheat oven to 350 degrees. Spray 2 donut pans ( if you don't have 3, you will have to bake in batches) with non stick spray and set aside.
• In a bowl combine flour, cocoa powder, brown sugar, salt and baking powder.
• In a separate bowl, whisk together buttermilk and eggs. Add wet ingredients to try ingredients. Stir in espresso powder, vanilla and vegetable oil. Stirring just until combined.
• Pour donut batter into a large tiptop bag. Snip one corner and carefully each donut cavity 3/4 of the way full. Bake donuts for 12-15 minutes or until a toothpick inserted comes out clean.
• Allow donuts to sit in pan for 1 minute; carefully run out donuts onto a cooling rack. Cool donuts completely.
• To prepare the glaze, combine butter, milk, corn syrup and chocolate chips in a saucepan. Whisk over low heat until butter and chocolate have melted. Remove from heat and whisk in powdered sugar.
• Dip each donut top into the glaze, remove and set donuts on a cooking rack. Repeat with remaining donuts. Sprinkle each donut with coconut and chopped almonds before glaze has set.

COCONUT ALMOND BAKED DOUGHNUTS

Steps:

• For the batter: Preheat the oven to 350 degrees F. Butter a 6-cup doughnut pan.
• In a large bowl, whisk together the flour, coconut, granulated sugar, baking powder and salt. In a small bowl, whisk together the milk, melted butter, almond extract and egg. Fold the wet ingredients into the dry ingredients and stir just until combined.
• Transfer the batter to a plastic ziptop bag and cut the corner to make about a 1/2-inch opening. Squeeze the batter evenly into the depressions of the prepared pan. Bake until a toothpick inserted into a doughnut comes out clean, 12 to 14 minutes. Transfer the pan to a rack to cool slightly, then carefully tip the doughnuts out onto the rack to cool completely, about 45 minutes.
• For the glaze and toppings: In a shallow bowl, whisk together the confectioners' sugar and cocoa powder. Add 4 teaspoons of the milk and whisk to make a smooth glaze. Add a little more milk if necessary.
• Dip the top of each cooled doughnut in the glaze. Top with the toasted coconut and almonds.