Mini Chocolate Copacabana Doughnuts: The Ingredients
Serves Makes two dozen doughnuts
- 1 cup all-purpose flour
- 1/3 cup coconut flour
- 1/2 cup sugar
- 1 1/4 teaspoons baking powder
- 1 teaspoon baking cocoa
- 3/4 teaspoon crushed pink Himalayan salt
- 3/4 cup coconut milk, from a carton, not a can
- 1 tablespoon applesauce
- 1 1/2 tablespoons margarine, softened
- Baking spray
- 1 batch Chocolate Agave Glaze
- 1/2 cup raw shredded coconut
Preheat the oven to 425-degrees Fahrenheit.
In a large mixing bowl, whisk the flours, sugar, baking powder, and baking cocoa until blended.
With an electric mixer, blend in the salt, coconut milk, applesauce, and margarine until the dough is smooth.
Once your dough is thoroughly mixed and has formed a paste, spoon it into either a pastry bag or a cupcake-decorating gun and attach the largest tip.
Spray your doughnut pan with baking spray.
Fill your doughnut rings halfway with dough.
Bake for 4 to 6 minutes, or until the tops of the doughnuts spring back when you touch them. Keep in mind that the bottom of the doughnuts will be more golden than the top and there might be little air bubbles in them, but you can hide them with the Chocolate Agave Glaze.
Put the doughnuts on a wire rack to cool.
While your doughnuts cool, make your Chocolate Agave Glaze.
While you make your glaze, you can toast your coconut.
Sprinkle your coconut on a cookie sheet and put in your still warm oven for 1 to 2 minutes, or until the edges are a golden brown and your house smells like what suntan oils would like you to believe the tropics smell like. Then pull the pan out and let your coconut cool.
Once your coconut is cool enough to touch, lightly crumble it with your fingers.
Brush the tops (or the less attractive side) of your doughnuts with warm Chocolate Agave Glaze, and then sprinkle the toasted coconut over the top. If you are having problems with the coconut sticking, you can press it lightly into the glaze.
Now, the not-so-secret drama behind mini things is keeping them cute. The hole in your bitty doughnut might get filled with chocolate and coconut.
If you want to open up your doughnut hole without losing too much of the toppings, just poke a bamboo skewer into the bottom of the doughnut and through the toppings, and gently push the toppings back onto the doughnut. Repeat this process on all the other doughnuts.
I admit that this part of the recipe took longer than any other step.
I recommend having 2 or 3 with a coffee on a Thursday morning when you're feeling like you need a little more summer or chocolate in your life.
Find the ingredients at a market near you. »