Easy Chocolate Coconut Donuts (Paleo)

These easy chocolate coconut donuts consist of a one-bowl batter that's poured into a donut mold and baked in the oven. The donuts are dipped in a dark chocolate glaze and topped with shredded coconut. This coconut donut recipe is paleo, gluten free and dairy free.

My family will never say "no" to donuts for breakfast. And you can't go wrong with these easy chocolate coconut donuts.

They're baked in the oven (not fried), made with wholesome ingredients (all paleo friendly) and topped with a dark chocolate glaze.

Coconut flour can often create dry baked goods, but these chocolate coconut donuts are moist, tender and cakey. They really are the perfect weekend treat!

Ingredients

Here's a list of what you'll need to make these coconut donuts:

• coconut flour
• cocoa powder
• tapioca starch
• baking soda
• salt
• eggs
• yogurt (I used unsweetened coconut yogurt)
• maple syrup
• vanilla extract
• dark chocolate chips (I recommend 60-75% dark)
• coconut oil
• unsweetened shredded coconut

These donuts are not overly sweet. If you want a sweeter donut, you may use a sweetened vanilla yogurt (instead of unsweetened) and milk chocolate for the glaze (instead of dark chocolate).

How to Make Chocolate Coconut Donuts

The batter for these donuts is made in one bowl, poured into a greased donut pan and baked in the oven. The donuts are then cooled and topped with a dark chocolate glaze. You can finish them off with a sprinkling of shredded coconut.

Here are the step by step instructions:

First, preheat your oven to 350 degrees F. Grease 7 slots of a donut pan with oil (I used avocado oil), and set aside.

In a large mixing bowl, combine the dry donut ingredients. Then, add in the wet ingredients and whisk until smooth. Let the batter sit for 5 minutes to thicken.

Scoop the donut batter into the greased donut pan, filling each slot nearly to the top. You should get 7 donuts.

Place the donuts in your preheated oven and bake at 350 degrees for 22-23 minutes.

When done, the donuts should be cooked through and have nice rounded tops.

Let the donuts cool in the pan for a few minutes, then carefully remove them and set them on a wire cooling rack. Cool the donuts completely before adding the glaze. I recommend popping them in the fridge to cool.

Once cooled, melt the chocolate and coconut oil for the glaze. Place the chocolate and oil in a microwaveable dish that's large enough to fit one donut. Melt the chocolate at 20-30 second intervals, stirring in-between.

Dip the donuts, one at a time, into the chocolate glaze. Place them back on the wire rack or on a sheet of parchment paper to set. Once you've dipped all the donuts, top them with shredded coconut. (It's best to let the chocolate set a couple minutes before adding the coconut.)

Storage

Place these donuts in a sealed container and keep in the fridge for up to one week.

For longer storage, keep in an airtight baggie in the freezer, up to one month. Defrost at room temperature or in the microwave before eating.

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