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Heat oven to 425°F. Spray mini doughnut pan with cooking spray.
Step 2
In medium bowl, mix all doughnut ingredients with spoon until blended. Spoon batter into pan, using about 1 tablespoon for each doughnut.
Step 3
Bake 6 to 8 minutes or until toothpick inserted near center comes out clean. Remove doughnuts from pan to cooling rack; cool 5 minutes.
Step 4
Meanwhile, in small bowl, mix powdered sugar, 1 tablespoon milk and 1/2 teaspoon coconut extract with whisk until smooth. In another small bowl, place 1/4 cup coconut.
Step 5
Dip tops of doughnuts in glaze, then dip in coconut. Serve warm.
Recipe Tips
For a deeper coconut flavor, toast the coconut before using. To toast coconut, sprinkle in ungreased heavy skillet. Cook over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
This recipe doubles easily, and it can also be made in an electric doughnut maker.
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