Almond Coconut Chocolate Donuts Recipes

CHOCOLATE ALMOND BREAKFAST DONUTS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Generously spray or brush a nonstick donut pan with cooking spray; set aside until needed.
• Place eggs, vegetable oil, and maple syrup into a mixing bowl and whisk thoroughly until the mixture is emulsified, light, and a little bit foamy, 3 to 4 minutes. Add almond flour, baking powder, salt, and cocoa powder; mix everything together thoroughly with a spatula until all the almond flour is incorporated and you've achieved a very thick batter.
• Transfer batter into a pastry bag, or a plastic zip-top bag with one of the corners cut off. Pipe the batter evenly into the prepared donut pan.
• Dip a finger in water and smooth the tops of the batter to even out. Tap the pan on a work surface a few times to settle the batter even more.
• Bake in the center of the preheated oven until a wooden skewer inserted into a donut comes out clean, 9 to 10 minutes. Let cool in the pan for 10 minutes before inverting onto a wire cooling rack. Cool completely before serving.

COCONUT ALMOND BAKED DOUGHNUTS

Steps:

• For the batter: Preheat the oven to 350 degrees F. Butter a 6-cup doughnut pan.
• In a large bowl, whisk together the flour, coconut, granulated sugar, baking powder and salt. In a small bowl, whisk together the milk, melted butter, almond extract and egg. Fold the wet ingredients into the dry ingredients and stir just until combined.
• Transfer the batter to a plastic ziptop bag and cut the corner to make about a 1/2-inch opening. Squeeze the batter evenly into the depressions of the prepared pan. Bake until a toothpick inserted into a doughnut comes out clean, 12 to 14 minutes. Transfer the pan to a rack to cool slightly, then carefully tip the doughnuts out onto the rack to cool completely, about 45 minutes.
• For the glaze and toppings: In a shallow bowl, whisk together the confectioners' sugar and cocoa powder. Add 4 teaspoons of the milk and whisk to make a smooth glaze. Add a little more milk if necessary.
• Dip the top of each cooled doughnut in the glaze. Top with the toasted coconut and almonds.

ALMOND CHOCOLATE COCONUT COOKIES II

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture until well blended. Finally, stir in the chocolate chips, coconut and almonds. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.