Baked Coconut Donut Holes Recipe – Sweet, Fluffy & Easy
Who can resist bite-sized treats that are fluffy, sweet, and packed with coconut flavor? This baked coconut donut holes recipe is the perfect way to satisfy your sweet tooth without deep frying. Lightly golden, coated in coconut, and perfectly portioned, these donut holes are a delightful snack or dessert.
Unlike traditional fried donuts, this version is oven-baked, making it lighter yet still soft and delicious. The shredded coconut adds a tropical twist, making these donuts perfect for parties, brunch, or even a cozy afternoon coffee break.
Ingredients (Makes About 24 Donut Holes)
For the Donut Holes:
- 1 cup all-purpose flour (120 g)
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ⅓ cup granulated sugar
- ½ cup buttermilk (or milk + 1 tsp vinegar)
- 1 large egg
- 2 tbsp melted unsalted butter
- 1 tsp vanilla extract
- ½ tsp coconut extract (optional, for extra flavor)
For the Coating:
- 2 tbsp melted butter
- ½ cup shredded sweetened coconut
- ¼ cup powdered sugar (optional, for dusting)
Step by Step Cooking Guide
- Preheat the oven – Set oven to 350°F (175°C). Grease a mini muffin tin or donut hole pan.
- Mix dry ingredients – In a bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Mix wet ingredients – In another bowl, whisk buttermilk, egg, melted butter, vanilla, and coconut extract.
- Combine – Gently fold wet ingredients into dry until just combined. Do not overmix.
- Fill pan – Spoon batter into prepared pan, filling each cavity about ¾ full.
- Bake – Bake for 10–12 minutes, or until tops are lightly golden and a toothpick comes out clean.
- Cool slightly – Let donut holes cool for 5 minutes before removing.
- Coat – Brush warm donut holes with melted butter, then roll in shredded coconut. For extra sweetness, dust with powdered sugar.
- Serve & enjoy!
Cooking Time & Serving Size
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Serving Size: ~24 donut holes
Tips & Variations
- Glazed version: Dip baked donut holes in a simple glaze (powdered sugar + milk) before rolling in coconut.
- Toasted coconut: Toast shredded coconut in the oven for a deeper, nuttier flavor.
- Chocolate drizzle: Add a drizzle of melted dark or white chocolate for a bakery-style finish.
- Filled donuts: Inject with jam, Nutella, or cream cheese filling for an indulgent surprise.
Nutrition Info (Per Donut Hole – Approximate
| Nutrient | Amount |
|---|---|
| Calories | 75 kcal |
| Protein | 1.5 g |
| Carbohydrates | 11 g |
| Fat | 3 g |
| Fiber | 0.5 g |
| Sugar | 6 g |
Healthy Alternatives
- Gluten-Free: Substitute with gluten-free all-purpose flour.
- Sugar-Free: Use monk fruit or stevia-based sweetener.
- Low-Fat: Swap melted butter for unsweetened applesauce.
- Keto-Friendly: Use almond flour + coconut flour, and erythritol instead of sugar (texture will be denser).
- Dairy-Free: Replace buttermilk with almond or coconut milk + 1 tsp vinegar.
Serving Suggestions
These baked coconut donut holes are best enjoyed fresh from the oven while still warm. Pair them with coffee, tea, or a cold glass of milk for the perfect treat. They also make a lovely addition to dessert platters, brunch spreads, or party tables.
Whether you’re baking for family, entertaining guests, or simply treating yourself, these bite-sized donuts will quickly become a favorite.
FAQ’s
Q1: Can I make baked coconut donut holes ahead of time?
Yes! Store in an airtight container at room temperature for up to 2 days, or refrigerate for 4–5 days. Reheat before serving.
Q2: Can I freeze them?
Absolutely. Freeze uncoated donut holes for up to 2 months. Thaw, then coat with butter and coconut before serving.
Q3: Do I need a special donut pan?
No. A mini muffin tin works perfectly for this recipe.
Q4: Can I make them vegan?
Yes! Replace egg with a flax egg (1 tbsp flaxseed + 3 tbsp water) and use plant-based milk.
Q5: Can I use unsweetened coconut?
Yes, but sweetened coconut gives a better flavor and texture. If using unsweetened, consider adding a little extra sugar.
