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1
Preheat toaster oven to 400u00b0F and grease a 6-cavity donut pan.
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2
For the donuts:
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3
In a medium bowl and with a hand mixer, blend the ricotta cheese and egg until creamy. Beat in coconut oil, honey, lemon peel and lemon juice until well combined. Sprinkle flour, coconut, baking powder, baking soda and sea salt over lemon cheese mixture. Beat just until combined and no flour streaks remain.
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4
Transfer batter to a sandwich bag and snip off a corner. Fill each donut pan cavity and bake at 400u00b0F for 10-12 minutes, turning pan halfway through bake time. Cool donuts in pan for 5 minutes then move to a rack to cool completely before frosting.
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5
For the coconut topping:
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6
Reduce heat to 325u00b0F, spread coconut on a baking sheet and bake coconut for 7-12 minutes, stirring occasionally until coconut is toasted. Transfer toasted coconut from pan to a paper towel or plate and cool completely before using.
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7
For the frosting:
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8
Use a hand mixer to beat together ricotta cheese and coconut butter until smooth and creamy (at least 2 minutes). Beat in honey, lemon peel, lemon juice and sea salt until thick and fluffy (another 1 or 2 minutes). If ricotta used is dry or frosting is too thick, beat in almond milk 1 teaspoon at a time until desired consistency is achieved. Spread frosting on cooled donuts, dip in toasted coconut and devour.
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Note: For mini donuts, fill the pan cavities half full, otherwise you will lose the hole in the center. If you overfill the pan, you will end up with about 16 instead of 24 mini donuts. Reduce bake time to 8-10 minutes for mini donuts.
