Equipment You’ll Need

• Stand mixer: This kitchen workhorse is essential for efficiently mixing the dough to the perfect soft and sticky consistency.
• Dutch oven: Ideal for deep-frying due to its heavy construction, which provides excellent and even heat distribution, making the frying process safer and more controlled.
• Frying thermometer: Absolutely crucial for maintaining the precise oil temperature. This ensures your donuts cook evenly, without becoming greasy or burning.
• Slotted spoon or spider strainer: These tools are perfect for safely lowering and removing donuts from the hot oil.
• Wire rack: Essential for allowing excess oil to drain from the freshly fried donuts and for cooling them completely before glazing.
• Parchment paper: Useful for lining baking sheets, especially when toasting coconut, to prevent sticking and make cleanup easier.
• Small biscuit cutter (optional): For creating perfectly round donut holes.

Ingredients for Your Tropical Treat

Step-by-Step Instructions

1. In a medium bowl, whisk together the bread flour, baking powder, baking soda, ½ teaspoon of kosher salt, and ground nutmeg. Whisking ensures all dry ingredients are evenly distributed, which is crucial for a consistent donut texture and proper leavening.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar, melted unsalted butter, 2 teaspoons of coconut extract, 1 teaspoon of vanilla extract, 1 cup of canned coconut milk, and the large egg until all ingredients are thoroughly incorporated and the mixture is smooth. Scrape down the sides of the bowl as needed.
3. Gently add the whisked dry ingredients to the wet mixture in the stand mixer bowl. Mix on low speed, just until a soft and slightly sticky dough forms. Be careful not to overmix, as this can lead to tough donuts; stop mixing as soon as no dry streaks of flour remain.
4. In a 5 ½ quart Dutch oven, or a similar heavy-bottomed pot, heat approximately 1 quart (4 cups) of canola oil over medium-high heat until it reaches a steady temperature of 370°F (188°C). A clip-on candy or frying thermometer is highly recommended here to monitor the temperature accurately throughout the frying process.
5. While the oil is heating, prepare your donut shapes. Lightly oil your hands to prevent the sticky dough from adhering. Scoop about ¼ cup of dough and gently roll it into a loose ball. Lightly pat it down to form a disc, about ½-inch thick. Using your thumb, create a 1 ½-inch hole in the center of the disc to form a donut ring. Alternatively, you can use a round cookie cutter (around 3 inches) and a smaller cutter (around 1 inch) for perfectly uniform centers. Repeat this process for the remaining dough.
6. Once the oil reaches the correct temperature, carefully lower 2-3 donuts into the hot oil at a time. It’s important not to overcrowd the pot, as this will drastically lower the oil temperature and result in greasy donuts. Fry for about 3 minutes, flipping the donuts halfway through, until they are beautifully puffed up and golden brown on both sides.
7. Using a slotted spoon or spider strainer, carefully transfer the freshly fried donuts to a wire rack that has been covered with two layers of paper towels. This setup allows excess oil to drain off and helps them cool completely. Continue frying the remaining donuts, making sure to adjust the heat as needed to maintain the consistent oil temperature.
8. While the donuts cool, prepare the delicious topping. First, preheat your oven broiler and line a large baking sheet with parchment paper. Spread the 2 cups of sweetened shredded coconut in an even layer on the prepared baking sheet.
9. Place the baking sheet under the broiler. This step requires constant vigilance and should not be left unattended! Coconut toasts extremely fast under a broiler and can go from perfectly golden to burnt in a matter of seconds. Watch it carefully; as soon as you see the slightest hint of golden brown on the edges or tips of the coconut flakes, immediately remove it from the oven. The coconut will continue to “cook” and toast slightly further from residual heat as it cools. Removing it too late can result in burnt, black, and bitter coconut.
10. In a medium bowl, large enough for dipping donuts, whisk together the remaining ½ teaspoon of kosher salt, the remaining coconut extract (typically 2 teaspoons), the remaining vanilla extract (typically 1 teaspoon), the remaining coconut milk (approx. ¼ cup), and the 2 cups of confectioners’ sugar until a smooth, pourable, and lump-free glaze forms. Adjust the consistency with a tiny bit more coconut milk or confectioners’ sugar if necessary.
11. Set up an efficient assembly line for topping your donuts: place your cooled donuts first, followed by the coconut glaze bowl, and then a shallow dish with the toasted coconut. Take one cooled donut, dip one top half into the smooth glaze, allowing any excess to drip back into the bowl for a clean finish. Immediately after glazing, dip the glazed side into the toasted coconut, gently pressing to adhere a generous layer. Repeat this delightful process until all your donuts are beautifully topped.
12. Store your Triple Coconut Donuts in an airtight container at room temperature for no longer than 3 days to maintain their freshness, tenderness, and delicious texture. For optimal flavor and texture, they are best enjoyed within the first 24 hours.

Chef’s Notes & Tips for Perfection

• **Oil Temperature is Key:** Maintaining a steady oil temperature of 370°F (188°C) is paramount for perfectly fried donuts. If the oil is too cool, your donuts will absorb too much oil and become greasy and heavy. If the oil is too hot, they’ll burn on the outside before cooking through, leaving a raw interior. A candy/frying thermometer that clips to the side of your pot is an indispensable tool for consistent results.
• **Temperature Management During Frying:** Keep a close eye on your thermometer. If you notice your oil getting too hot (indicated by smoke or rapidly browning donuts), temporarily reduce the heat or remove the pot from heat for a moment to let it cool down. Conversely, if the temperature drops too rapidly (likely when adding too many cold donuts at once), increase the heat slightly or fry fewer donuts at a time until the temperature stabilizes. Patience is a virtue here.
• **Alternative Coconut Toasting Wisdom:** As mentioned, toasting coconut under a broiler is quick but requires undivided attention. Alternatively, you can toast it in a dry skillet over medium-low heat on the stovetop, stirring frequently, or spread it on a baking sheet and bake at 325°F (160°C) for 5-10 minutes, stirring every couple of minutes, until golden. These alternative methods offer a bit more control and are less prone to sudden burning.
• **Dough Consistency:** The dough should be soft and slightly sticky. This stickiness is normal for a tender donut. If it’s too sticky to handle comfortably, lightly oil or flour your hands, but avoid adding too much extra flour to the dough itself, as this can make the finished donuts tough and dry.
• **Donut Cutters for Uniformity:** While using your thumb is a charming and classic method for forming donut holes, a set of round cookie cutters (about 3 inches for the donut and 1 inch for the center hole) will give you perfectly uniform donuts that cook more evenly and look professionally made.
• **Best Enjoyed Fresh:** While these Triple Coconut Donuts store well for a few days, they are truly at their absolute best enjoyed warm, shortly after glazing. The crispness of the toasted coconut and the tenderness of the fried dough are most pronounced when fresh.

Source for the original recipe inspiration: Saveur

Nutrition Information (Approximate Per Donut)