These coconut crunch donuts taste just like the Hostess donettes, but are made with healthier ingredients. A soft cake donut is baked then dipped in warm honey and finished with toasted shredded coconut.
I’ve already recreated the Entenmann’s chocolate donuts in the form of these chocolate frosted baked donuts and now I’m sharing another healthier recreation of a childhood favorite… coconut crunch donuts, which are my spin on the Hostess crunch donettes.
These delicious donuts are baked to golden perfection and then dipped in warm honey and coated in toasted coconut flakes. They’re soft on the inside and have a sweet crunchy texture on the outside.
I love having one of these donuts as a sweet treat after dinner, but they’re also healthy enough to have for breakfast and are especially delicious when served alongside a hot cup of joe. Warm coffee + coconut donut = pure perfection.
While the the Hostess donettes are delicious and the convenience is nice (no baking required), they’re made with lots of not-so-good-for-you ingredients.
They’re loaded with white sugar (that’s the first ingredient on the list!), white flour, corn syrup, nonfat dry milk, palm oil, lots of soy (soy lecithin, soybean oil and defatted soy flour) and so many other ingredients that I have no idea what they even are. For example, mono and diglycerides, agar, dextrin, thiamine mononitrate, riboflavin, sodium acid pyrophosphate, karaya gum, cellulose gum, guar gum, dextrose, sodium propionate, natamycin, ferrous sulfate, degermed corn flake and niacin. That’s too many ingredients for a donut if you ask me!
For this recipe we’re using just 12 simple, real-food ingredients like whole wheat flour, Greek yogurt, coconut sugar and coconut oil. And to achieve that sweet coconut crunch topping we are dipping these donuts first in a warm honey glaze and then in toasted shredded coconut.
Toast coconut – Spread unsweetened shredded coconut on a rimmed baking sheet and bake at 325°F until lightly golden and fragrant, about 5-10 minutes. Toss the coconut 1-2 times while baking and watch closely so it doesn’t burn. Remove from oven, let cool and set aside.
Combine dry ingredients – Start by mixing the dry ingredients together. Mix the flour, baking soda, baking powder and salt in a medium bowl until well combined.
Whisk together wet ingredients – In a separate bowl, whisk the coconut sugar, Greek yogurt, almond milk, egg, vanilla and coconut oil. Reminder to make sure the yogurt and egg are at room temperature! Add the wet ingredients to the flour mixture and stir until just combined.
Bake – Spray donut pans with cooking spray and spoon or pipe the batter into the cavities. Bake at 350ºF for 10-12 minutes or until the donuts spring back when lightly pressed. Let cool in the pan for 2 minutes before transferring to a wire rack to cool completely.
Coat donuts – Once the donuts are completely cooled, dip or coat each side in melted honey and then in toasted coconut. Gently shake the donuts so the excess coconut falls off. Place donuts on a plate or baking sheet lined with parchment paper and place in the refrigerator or freezer until the coconut crunch has set.
These coconut donuts don’t usually last long, and they’re best when enjoyed immediately. But if you happen to have leftovers, you can store them in an airtight container or resealable bag (these Stasher bags are my favorite) in the fridge for 4-5 days. I would just recommend storing them in a single layer or with parchment paper in between each donut so that the coconut topping doesn’t fall off.
For longer storage, you can also freeze these donuts for up to 3 months. If you do store them in the freezer I recommend keeping the donuts plain without the honey and coconut. When you’re ready to enjoy them, defrost and then dip in the honey and toasted coconut.
I haven’t tested a gluten-free version of these donuts, but I would imagine using a 1:1 gluten-free all-purpose flour would work just fine in place of the whole wheat pastry flour. My favorite brand is Bob’s Red Mill gluten-free 1:1 all-purpose flour. I don’t recommend using almond, oat or coconut flour as I haven’t tested it and it will likely change the texture of these donuts.
It’s super important to make sure you’re using a room temperature egg, milk and yogurt! If any of these ingredients are too cold, the coconut oil will solidify and create clumps. If you notice this happening, you can set the mixing bowl on the warm part of your stovetop as the oven preheats or set the mixing bowl in a larger bowl of hot water until the coconut oil melts again.
You just want to make sure you don’t get the batter too hot or the eggs will start cooking. Here’s a guide for how to bring things like butter, eggs and yogurt to room temp.
I prefer to pipe my batter into my donut pans by scooping the batter into a plastic baggie and cutting the corner to make a piping bag. It can also be handy to have a large icing piping tip for adding the donut batter into the pan, but it’s not 100% necessary. You can also always spoon the batter into the pan and then shake it to make sure the batter is even.
Luckily, donut pans are really inexpensive! You can get a set of 2 non-stick, six cavity Wilton donut pans on Amazon for less than $15.
Be sure to check out all of the dessert recipes on EBF!