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Toasted coconut doughnuts recipe

Toasted coconut doughnuts recipe

  • Author: Marie Lavigne
  • Total Time: 1 hour 50 minutes
  • Yield: 12 doughnuts 1x


  • For the Doughnuts:
    • 1 cup warm milk (about 110°F)
    • 2 ¼ teaspoons (1 packet) active dry yeast
    • 2 large eggs, room temperature
    • ½ cup granulated sugar
    • ½ teaspoon salt
    • 4 cups all-purpose flour, plus more for dusting
    • 6 tablespoons unsalted butter, softened
  • For the Toasting Coconut:
    • 1 cup shredded coconut
  • For the Glaze:
    • 2 cups powdered sugar
    • 34 tablespoons milk or coconut milk
    • ½ teaspoon vanilla extract


  1. Prepare the Dough:
    • In a large mixing bowl, combine the warm milk and yeast. Let it sit until frothy, about 5 minutes.
    • Add the eggs, sugar, salt, and half of the flour. Mix until smooth.
    • Gradually add the remaining flour and butter. Mix until a soft dough forms.
    • Knead on a floured surface until smooth and elastic, about 5 minutes.
    • Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
  2. Shape and Fry the Doughnuts:
    • Roll out the dough on a floured surface to ½ inch thickness. Cut out doughnuts with a doughnut cutter.
    • Cover the shaped doughnuts and let them rise again until puffy, about 30 minutes.
    • Heat oil in a deep fryer or large pot to 350°F. Fry the doughnuts in batches until golden brown, about 1 minute per side.
    • Transfer to a wire rack to cool slightly.
  3. Toast the Coconut:
    • Spread the shredded coconut on a baking sheet. Toast in a preheated oven at 350°F until golden brown, about 5-7 minutes, stirring occasionally.
  4. Prepare the Glaze:
    • In a bowl, mix together powdered sugar, milk (or coconut milk), and vanilla extract until smooth.
  5. Assemble the Doughnuts:
    • Dip each warm doughnut into the glaze, then into the toasted coconut, pressing gently to adhere.
    • Place back on the wire rack to set.


  • Yeast Activation: Ensure your milk is warm but not hot to touch to properly activate the yeast without killing it.
  • Frying Tips: Maintain the oil temperature to avoid soggy or overly browned doughnuts.
  • Storage: Best enjoyed the day they are made but can be stored in an airtight container for up to 2 days.
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: American


  • Serving Size: 1 doughnut
  • Calories: 300 (approx.)
  • Sugar: 15g
  • Fat: 10g
  • Carbohydrates: 45g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 55mg