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1
Preheat the oven to 425 degrees F and grease a 6-cavity donut pan.
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2
Recipe makes 12-14 donuts.
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3
In a large bowl, whisk together the sugar, flour (see note below for gluten-free flour substitution), baking powder and salt until combined.
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4
In a small bowl, whisk together the coconut milk, eggs and melted butter (or vegetable oil, if using) until combined.
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5
Pour the wet ingredients into the dry ingredients, and stir with a spoon or spatula until there are no more flour clumps.
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6
Pipe or spoon the donut batter into the greased donut pan, filling each donut cavity 3/4 full.
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7
Set the rest of the batter aside for the next batch.
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8
Bake at 425 degrees F for 10-12 minutes, rotating the pan halfway through the bake time, or until the donuts spring back when touched.
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9
Remove pan from oven and set it on a rack.
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10
Let donuts cool in the pan for 5 minutes, then transfer the donuts to a cooling rack.
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11
Repeat with the remaining donut batter until all donuts have been baked.
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12
Once the donuts have cooled completely, place the chocolate chips in a microwave-safe bowl and microwave in 30-second increments, stirring after every 30 seconds, until the chips are completely melted.
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13
Whisk in the 4 tablespoons vegetable oil to make the chocolate glaze.
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14
Dip each donut halfway into the glaze, and return to the cooling rack with the chocolate side up.
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15
Allow chocolate to set.
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16
Once all the donuts have been dipped in the chocolate glaze, top each donut with the chopped macadamia nuts and toasted coconut, and enjoy!
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17
Note: For a gluten-free version of these donuts, use the following in place of the 2 cups all-purpose flour:
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18
3/4 cup brown rice flour 1/4 cup coconut flour 1/4 cup millet flour 1/2 cup potato starch 1/4 cup cornstarch 1 pinch baking soda 1/2 teaspoon xanthan gum
