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Williams Sonoma

Coconut Doughnuts

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Preparation info
  • Makes about

    10–12

    , 3 ″ doughnuts
    • Difficulty

      Easy

Appears in
The Doughnut Cookbook: Delicious Recipes for Baked and Fried Doughnuts
The Doughnut Cookbook

By Williams Sonoma

Published 2016

  • About

To deepen the coconut flavor, substitute 1½ teaspoons coconut extract for 1½ teaspoons of the vanilla extract in the doughnut dough. For a shaggier finish, use shredded dried coconut in place of the coconut flakes.

Ingredients

Method

Make the vanilla doughnut dough and knead. Roll it out to ½-inch thickness, cut out doughnuts and holes, and refrigerate.

Meanwhile, preheat the oven to 350°F. Spread the coconut flakes in an even layer on a baking sheet.

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