Gluten Free Coconut Crunch Donuts (Hostess Copycat) (Edit recipe)

Coconut donuts

1. Preheat your oven to 350F and grease 6 wells of a donut pan. If you are using a silicone donut pan as recommended, you must put it on a flat baking sheet for stabilization.
2. The very important step here is to make sure everything is at room temperature. If your ingredients are not all room temperature, the oil will clump and not mix properly.
3. In a large bowl whisk together your wet ingredients of eggs, coconut milk, Natures Hollow Honey(or other similar replacement), extracts and coconut oil until very smooth. See notes for a keto substitute for keto honey.
4. In a separate bowl, whisk all of your dry ingredients of almond flour, coconut flour, salt, baking soda together.
5. Whisk dry ingredients into the wet ingredients until smooth.
6. Let the donut batter rest for at least 5 minutes so the flour can absorb the liquid ingredients.
7. Get prepared donut pan and pipe the dough using a piping bag (ziploc bag with the corner cut) into the donut pan wells.
8. Bake the keto doughnuts for 25-30 minutes until golden brown.
9. Now cool for 3-5 minutes on a wire rack before removing the donuts completely to the rack.

Glaze and coconut crunch topping

1. In a small dry skillet over medium heat , cast iron preferred, add in 1 cup of unsweetened shredded coconut and 1 teaspoon of ground cinnamon. Do not leave it unattended as it browns very quickly.
2. Stir until you see some of the coconut shreds turning golden brown then remove from the heat. Stir once more and let it sit to cool off.
3. Now in a small saucepan over high heat, add the natures hollow honey substitute along with the coconut oil, canned coconut milk, vanilla extract and confectioners erythritol.
4. Whisk them altogether until it is smooth then remove from the heat. This process only takes a minute so do not leave it unattended.
5. Now its time to dip your donuts. Dip them the first time in the glaze, slowly turning it in a circular motion while upside down then turning upright quickly. I show you this in the video of the post.
6. Now dip them in the toasted coconut mixture.
7. Set upright on a wire rack for 10 minutes to dry a bit and setup.
8. The glaze will not dry hard, but it will stiffen up so it doesn't run off the donut when you eat it. If you have any leftovers, store them in an airtight container in the fridge up to 5 days in a single layer. You can go two layers if you put a piece of parchment paper in between the layers.
9. Do not leave at room temperature more than a few hours or it may spoil due to the coconut milk in the donut and glaze.
10. You can freeze these donuts unglazed up to 1 month. Just bring to room temperature before glazing and covering with the toasted coconut.
11. I would not recommend freezing these with the glaze and crunch topping as they tend to sweat while defrosting and become gooey. Its best to only freeze the unglazed donuts.