{"id":3365,"date":"2013-09-05T23:08:14","date_gmt":"2013-09-05T23:08:14","guid":{"rendered":"https:\/\/lacasadesweets.com\/?p=3365"},"modified":"2013-10-23T19:24:19","modified_gmt":"2013-10-23T19:24:19","slug":"chocolate-glazed-macadamia-coconut-donuts","status":"publish","type":"post","link":"https:\/\/lacasadesweets.com\/2013\/09\/05\/chocolate-glazed-macadamia-coconut-donuts\/","title":{"rendered":"Chocolate-Glazed Macadamia Coconut Donuts"},"content":{"rendered":"

\"macadamia<\/img><\/div><\/div><\/p>\n

Shhh\u2026I\u2019m about to tell you a secret. \u00a0Something you won\u2019t think is true given all the pumpkin-related recipes going around these days. \u00a0But, I\u2019m here to tell you: It\u2019s still summer!! \u00a0Yes, it\u2019s true. \u00a0Don\u2019t let that Pumpkin Spice Latte fool you. \u00a0We still have a few glorious days of late summer to soak up! \u00a0And what better way to celebrate the end of summer than with donuts?<\/p>\n

Coconut donuts dipped in chocolate glaze, and covered in macadamia nuts and toasted coconut. \u00a0Oh, and if you\u2019re having nightmares about enjoying one or more of these delectable donuts and thereby ruining your new post-summer slimmer self\u2026don\u2019t worry: they\u2019re baked.<\/p>\n

Baked donuts covered in everything that will give summer one last hurrah.<\/p>\n

So, go ahead and make these donuts. \u00a0Fight the pumpkin\u2026at least for a few more days.<\/p>\n

Chocolate-Glazed Macadamia Coconut Donuts<\/span><\/h3>\n

Makes 12-14 donuts<\/span><\/p>\n

Ingredients:<\/strong><\/span><\/p>\n

    \n
  • 1 cup sugar<\/span><\/li>\n
  • 2 cups all-purpose flour {See Note below for gluten-free version}<\/strong><\/span><\/li>\n
  • 2 teaspoons baking powder<\/li>\n
  • Pinch of salt<\/li>\n
  • 1 cup coconut milk<\/li>\n
  • 2 eggs<\/li>\n
  • 2 tablespoons melted butter (slightly cooled) or vegetable oil<\/li>\n
  • 2 cups chocolate chips<\/li>\n
  • 4 tablespoons vegetable oil<\/li>\n
  • 1 cup chopped macadamia nuts<\/li>\n
  • 1 cup toasted coconut flakes<\/li>\n<\/ul>\n

    Instructions:<\/strong><\/span><\/p>\n

      \n
    • Pre-heat the oven to 425\u00b0 and grease a 6-cavity donut pan.<\/span><\/li>\n
    • In a large bowl, whisk together the sugar, flour (see note below for gluten-free flour substitution<\/span>)<\/span>, baking powder and salt until combined.<\/li>\n
    • In a small bowl, whisk together the coconut milk, eggs, and melted butter (or vegetable oil, if using) until combined.<\/li>\n
    • Pour the wet ingredients into the dry ingredients, and stir with a spoon or spatula until there are no more flour clumps.<\/li>\n
    • Pipe or spoon the donut batter into the greased donut pan, filling each donut cavity 3\/4 full.<\/li>\n
    • Bake at 425\u00b0 for 10-12 minutes, rotating the pan halfway, until the donuts spring back when touched.<\/li>\n
    • Let cool in the pan for 5 minutes, then transfer the donuts to a cooling rack.<\/li>\n
    • Repeat with the remaining donut batter until all donuts have been baked.<\/li>\n
    • Once the donuts have cooled completely, place the chocolate chips in a microwave-safe bowl and microwave in 30-second increments, stirring after every 30 seconds, until the chips are completely melted.<\/li>\n
    • Whisk in the 4 tablespoons vegetable oil to make the chocolate glaze.<\/li>\n
    • Dip each donut halfway into the glaze, and return to the cooling rack.<\/li>\n
    • Once all the donuts have been dipped in the chocolate glaze, top each donut with the chopped macadamia nuts and toasted coconut.<\/li>\n
    • Enjoy!<\/li>\n<\/ul>\n

      *Note: For a Gluten-free version<\/span> of these donuts, use the following in place of the 2 cups all-purpose flour:<\/strong><\/span><\/p>\n

        \n
      • 3\/4 cup brown rice flour<\/span><\/li>\n
      • 1\/4 cup coconut flour<\/li>\n
      • 1\/4 cup millet flour<\/li>\n
      • 1\/2 cup potato starch<\/li>\n
      • 1\/4 cup cornstarch<\/li>\n
      • Pinch baking soda<\/li>\n
      • 1\/2 teaspoon xanthan gum<\/li>\n<\/ul>\n

        Original recipe by La Casa de Sweets.<\/em><\/span><\/p>","protected":false},"excerpt":{"rendered":"

        Moist, baked coconut donuts, dipped in chocolate and topped with chopped macadamia nuts and toasted coconut. Summer’s last hurrah! {Gluten-free recipe included.}<\/p>\n","protected":false},"author":2,"featured_media":3370,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[3,111,22,506],"tags":[350,460],"_links":{"self":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts\/3365"}],"collection":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/comments?post=3365"}],"version-history":[{"count":11,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts\/3365\/revisions"}],"predecessor-version":[{"id":3486,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts\/3365\/revisions\/3486"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/media\/3370"}],"wp:attachment":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/media?parent=3365"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/categories?post=3365"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/tags?post=3365"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}