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Almond Joy Baked Donuts

These donuts are modeled after that classic candy bar, with gooey coconut, addicting chocolate, and slightly salty almond. There really is nothing better than biting into one of these after dinner (or even breakfast!). With a moist and soft crumb on the inside, and an irresistibly gooey glaze on top, these are absolutely perfect! They are quick and easy to make, and require no rest time or difficult shaping, just whip up the batter, bake, make the glaze, and dunk.
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Prep Time 30 minutes
Cook Time 13 minutes
Servings: 12 donuts
Ingredients Method Notes

Ingredients
  

Coconut, Chocolate, and Almond Donuts
  • 1 Tablespoon unsalted butter (for greasing the pan) melted
  • 2 large eggs at room temperature
  • ½ cup whole milk at room temperature
  • ½ cup coconut milk
  • ⅔ cup real maple syrup at room temperature
  • 1 Tablespoon mayonnaise
  • 2 Tablespoons almond butter
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ⅛ teaspoon coconut extract (optional)
  • 1½ cups all purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ⅔ cup sweetened shredded coconut
  • 2½ Tablespoons unrefined coconut oil* melted and slightly cooled
  • ⅓ cup mini semisweet chocolate chips
Coconut Chocolate Glaze/Toppings
  • 1 cup confectioners sugar
  • ¼ cup unsweetened cocoa powder
  • ½ cup coconut milk
  • 1 Tablespoon unrefined coconut oil melted
  • a pinch of salt
  • sliced almonds for optional topping

Method
 

  1. Preheat the oven to 350 F. Grease the molds of a 12 count donut pan with melted butter using a pastry brush. Set aside.
  2. In a large bowl whisk together the eggs, milk, coconut milk, maple syrup, mayonnaise, almond butter, vanilla, almond extract, and coconut extract. There may be lumps of almond butter or mayonnaise, that’s ok! Add the flour, cocoa powder, baking soda, and salt and whisk until smooth and combined. Add the sweetened shredded coconut and whisk to combine. Add the coconut oil and chocolate chips and whisk to combine.
  3. Fill the donut molds with the batter until almost completely full. I find using a piping bag makes this step a lot easier, but you can also just spoon it in.
  4. Bake the donuts for 12-13 minutes or until they bounce back when lightly poked. Allow the donuts to cool in the pan for 10 minutes before inverting onto a wire cooling rack to cool completely.
Make the glaze
  1. In a medium bowl whisk together the confectioners sugar and cocoa powder. Add the coconut milk and coconut oil and whisk until smooth and combined. Add a pinch of salt.
  2. Dunk the cooled donuts in the glaze and top with sliced almonds. Donuts stay fresh in an airtight container at room temperature for up to 5 days.

Notes

Coconut Oil: Make sure you are using unrefined coconut oil as apposed to refined. Unrefined has a coconut taste, and refined has a neutral taste. We want all the coconut flavor we can get!