Baked Coconut Doughnuts with Coconut Glaze

Blogger Bree Hester of Baked Bree delights coconut lovers with these glazed doughnuts.

Prep Time

Minutes

Total Time

Minutes

Makes

mini

Doughnuts

1 1/2

cups Original Bisquick® mix

tablespoons granulated sugar

1/2

cup shredded unsweetened coconut

2/3

cup milk

egg

teaspoon vanilla

1/2

teaspoon coconut extract

Glaze

1/2

cup powdered sugar

tablespoon milk

1/2

teaspoon coconut extract

1/4

cup shredded unsweetened coconut

Heat oven to 425°F. Spray mini doughnut pan with cooking spray.
In medium bowl, mix all doughnut ingredients with spoon until blended. Spoon batter into pan, using about 1 tablespoon for each doughnut.
Bake 6 to 8 minutes or until toothpick inserted near center comes out clean. Remove doughnuts from pan to cooling rack; cool 5 minutes.
Meanwhile, in small bowl, mix powdered sugar, 1 tablespoon milk and 1/2 teaspoon coconut extract with whisk until smooth. In another small bowl, place 1/4 cup coconut.
Dip tops of doughnuts in glaze, then dip in coconut. Serve warm.

Makes 12 mini doughnuts

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

For a deeper coconut flavor, toast the coconut before using. To toast coconut, sprinkle in ungreased heavy skillet. Cook over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

This recipe doubles easily, and it can also be made in an electric doughnut maker.

Nutrition Information:

1 Serving (1 Serving)

Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.

Baked Coconut Doughnuts with Coconut Glaze

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens