COCONUT CRUNCH DONUTS

Coconut Crunch donuts have always been one of my favorites. You buy them in mini-size at the grocery store. I’ve never know what exactly what was in those things besides Angel tears and Unicorn toots, because they are truly magical. Sweet and buttery with a crunchy coconut crumb coating. I never thought I would be able to duplicate them, but guess what.

I cracked the code. Game over!

Ingredients

Topping:

• 2/3 cups all-purpose flour
• 2/3 cup packed brown sugar
• 2 Tablespoons cold butter
• 1 cup sweetened, shredded coconut

Donuts:

• 1 cup sour cream
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• sprinkle of cinnamon

Glaze:

• 2 cups powdered sugar
• 1/4 teaspoon vanilla extrac2
• 2 Tablespoons warm water

Instructions

1. Preheat oven to 350. Spray 2 donut pans (for 12 donuts total) with nonstick spray and set aside.
2. Prepare coconut crunch topping: In a medium bowl, combine flour and brown sugar. Cut in butter and mix with your hands until the mixture is fully combined and forms small crumbs. Mix in coconut.
3. Place mixture in a skillet set over low heat and stir constantly until coconut is toasted and dark golden brown. Remove from heat and pour mixture into a bowl to cool (do NOT leave it in the pan to cool -- coconut browns quickly and because the pan will retain heat, it will continue to toast the coconut).
4. While that mixture cools, prepare your donuts.
5. For full instructions :www.confessionsofacookbookqueen.com

Share this post