These Coconut Crunch donuts are the perfect treat to start off your day!
I don’t know if you know this about me, but I love donuts.
And when I say that I LOVE them, I mean that I LOVE them. We are talking Ryan Gosling in Crazy, Stupid, Love LOVE.
We are talking Chris Pratt in Jurassic World LOVE.
We are talking Robert Downey Jr. in anything, ever, in the history of life, LOVE.
As you can see, it’s a serious situation.
When I was pregnant with Jon David, I had to work early in the mornings so I’d often pick up breakfast on my way to work. One morning I bought donuts and stored a particularly large, cream filled donut in the office fridge for the next day. As I got ready for work the next morning, hands and feet swollen, tired and cranky and being kicked to death, the promise of that donut was a beacon of hope.
I drove to work, anxiously anticipating that donut. The frosting, the cream filling, the fried dough delight that was going to fix all of my problems.
So you could imagine my dismay when I opened the office refrigerator and it was gone.
Who takes a pregnant lady’s donut? Well pardon me for saying, but a Satan worshiper, that’s who. I’d love to say that I took the opportunity to eat a piece of healthy, nutritious fruit while fervently praying for their soul but that is not what happened. Instead I asked a co-worker to go pick me up a Bacon Egg and Cheese Biscuit from McDonalds while I plotted murder on the donut thief.
I was ready to go full on psycho pregnant ninja on their ass. But I never found out who the thief was, so instead I just left a passive aggressive note on the refrigerator and still carry the grudge 11 years later.
I feel good about it though. If there’s one thing worth hanging on to, it’s rage against a pregnant lady donut thief.
The anger is what sustains me when I’m too exhausted to eat another donut. I reach deep inside my soul and pull energy from that rage. “Just one more,” I tell myself.
It always works.
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!
Try these — you will absolutely NOT regret it. They are the best homemade donuts I’ve ever eaten!
- 2/3 cups all-purpose flour
- 2/3 cup packed brown sugar
- 2 Tablespoons cold butter
- 1 cup sweetened, shredded coconut
- 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
- 2 cups powdered sugar
- 1/4 teaspoon vanilla extrac2
- 2 Tablespoons warm water
- Preheat oven to 350. Spray 2 donut pans (for 12 donuts total) with nonstick spray and set aside.
- 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.
- 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).
- While that mixture cools, prepare your donuts.
- In a large bowl, whisk together the sour cream, sugar, vegetable oil, eggs, and vanilla. In a separate bowl, combine flour, baking soda and cinnamon. Pour the flour mixture into your sour cream mixture and mix with a wooden spoon just until combined.
- Spoon batter into a resealable bag (or piping bag) with a corner snipped off and pipe into prepared donut pans. Bake for about 12 minutes, until golden brown. Tops should spring back when lightly touched. Remove from oven and let cool in pans for 5 minutes before removing to wire rack.
- Finish coconut crunch: Place cooled mixture in a blender or food processor and pulse a few times, just to break it into small crumbs. Place in a shallow dish or pie pan and set aside.
- Prepare glaze: In a medium bowl, whisk together powdered sugar, vanilla, and warm water until smooth. Carefully dip donuts in glaze, allowing excess to drip off. Coat donuts in the coconut crunch mixture, then place on wax paper to set up.
**donut batter adapted from curly girl kitchen.com
Enjoy, friends!! Have a great day!