These Mini Coconut Donuts are perfect bite-sized, melt-in-your-mouth treats. Bake them in the Brentwood Donut Maker or in the oven.
When you’re looking for a fun breakfast treat that’s great for kids of all ages, you can’t beat a mini donut maker. It’s fun for the entire family and great for special occasions.
- Using Brentwood Donut Maker
- Can You Make Regular Size Donuts with This Recipe?
- Tips To Making Glazed Mini Donuts
As you can see, you use all pantry staples for this coconut donuts recipe. It’s a simple vanilla donut that melts in your mouth. So delicious.
If you don’t have buttermilk powder in your pantry, you should put it on your grocery list. It makes the donuts so moist and delicious.
You can use regular buttermilk, of course, which I would have done here. But, having buttermilk powder in the pantry makes things so easy when you can’t get to the store.
Make the thin glaze with powdered sugar and water. The glaze is what makes the toasted coconut stick to the mini coconut donuts.
You can use the coconut out of the bag, if you want. But, truly, you will want to use toasted coconut. It takes only a few extra minutes and toasted coconut is really pretty amazing. It’s not as chewy and has a slight crunch. Yum!
Electric Brentwood Donut Maker
The Brentwood donut maker is a fun little accessory for the kitchen. It makes everything fun and you can involve the entire family.
Try out this Brentwood Mini Donut Maker (aff link). It’s the one we use and is perfect for little bite-sized breakfast treats.
Frequently Asked Questions
These donuts don’t require refrigeration but should be kept in an airtight container for up to 2 days.
Yes! Mini donuts are about one-quarter the size of regular donuts. Instead of 42 mini donuts, you would make more like 10-12 regular size donuts.
Finishing Coconut Donuts
I wanted the glaze and topping to cover the entire donut. That would make it more like the coconut crunch donuts we all love so much.
Using chopsticks turned out to the best tool for the job. Just pick up each donut through the donut hole. Perfect!
This may not work for regular size donuts but the chopsticks worked perfect for these mini coconut donuts.
Convert Mini Donuts to Regular Size
This recipe makes about 42 donuts, or 6 batches in the Brentwood. If you prefer regular size donuts, fill the donut cavity about ⅔ full.
Regular size donuts are about 4 times the size of mini donuts, so you can expect about 10-12 regular size donuts.
More Sweet Treats
You already know that I’m here to make sure you feed your craves, right? I’ve got more you may like as well!
- Orange Donuts Cake Mix Recipe
- Chocolate Mini Muffins
- Strawberry Cream Cheese Cinnamon Rolls
- White Chocolate Almond Blondies
Mini Coconut Donuts RecipeTap to leave a star rating
For more information, be sure to check the recipe details in the attached 24Bite® post.
- Brentwood Mini Donut Maker, or
- Mini Donut Tin, or
- Regular Size Donut Tin
- Baking Sheet (for toasting coconut)
- ¼ cup Butter, unsalted, melted and cooled (one half stick)
- 1 ⅓ cup All Purpose Flour
- 2 teaspoons Baking Powder
- ¼ teaspoon Salt
- ½ cup Sugar
- 1 large Egg
- 2 teaspoons Vanilla Extract
- ½ cup Buttermilk, or 2 tablespoons powder with ½ cup water
- Baking Spray with Flour
- 2 cups Sweetened Coconut
- 2 cups Powdered Sugar
- 3 tablespoons Water
- If using Brentwood Donut Maker, plug in to preheat. If using mini donut tins, preheat oven to 350℉.
- Melt butter and set aside to cool. You can microwave it for about 30-60 seconds. Watch carefully.
- Place flour, baking powder, salt and sugar in medium mixing bowl and whisk together.
- Add cooled butter, egg, vanilla extract and buttermilk. Mix well. You won't need a mixer. It's easy to mix it by hand.
- Place in a pastry bag, ziploc bag or squeeze bottle. If using ziploc bag, cut a hole in one corner to release. Don't try to use a spoon. Making mini donuts requires more precision.
- Lightly spray donut maker or tin with baking spray with flour. I tried cooking spray, but it didn't work for this recipe. There was still sticking.
- If using donut maker, fill each cavity to the top. If using tins, fill each cavity to ⅔ full.
- If using the donut maker, it will take about 90 seconds to 2 minutes to cook. If using the oven, it will take about 5-6 minutes. Bake until the donuts bounce back or a toothpick inserted comes out clean.
- Allow to cool completely before glazing.
- Preheat oven to 350℉. Place coconut on a baking sheet in a single layer and toast in the oven for 3-4 minutes. Toss halfway through. You can make it a little darker, if you like, but watch closely. It burns easily.
- Place toasted coconut on a cutting board and, with a sharp knife or ulu, chop into smaller pieces, as desired.
- Place powdered sugar in a bowl and place ONE TABLESPOON water. Continue adding ONE TABLESPOON at a time until the glaze reaches desired consistency. Since this is a light, thin glaze, I used three tablespoons total.
- Dip donut into glaze to cover all sides. I used a chopstick to make this easier.
- Dip into toasted coconut to cover. Place on a rack to dry.
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