Chocolate Coconut Macaroon Doughnut Holes
- 30m Prep Time
- 15m Cook Time
- 45m Ready In
Rich chocolate doughnut holes coated in coconut meringue and baked until lightly browned. A bite-sized treat that stays fresh the next day.
Ingredients
- 1 Chocolate Cake dough
- 133 ml pasteurized egg white
- 1 pinch cream of tartar
- 88.7 ml superfine sugar
- 355 ml unsweetened shredded coconut
Nutrition (per serving, estimated)
Estimated based off 4 of 5 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 123 mg
- Iron: 6.19 mg
- Magnesium: 136 mg
- Phosphorus: 432 mg
- Potassium: 1331 mg
- Zinc: 3.11 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 Chocolate Cake dough
- 133 ml pasteurized egg white
- 1 pinch cream of tartar
- 88.7 ml superfine sugar
- 355 ml unsweetened shredded coconut
Let's Cook
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Step 1.
Prepare the Chocolate Cake dough as directed, then cut out 1-inch rounds. Fry the doughnut holes as directed and allow them to cool slightly on a wire rack.
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Step 2.
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
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Step 3.
In a stand mixer, beat the egg white and cream of tartar on medium speed for about 8 minutes, until stiff peaks form. Gradually beat in the superfine sugar until the meringue is smooth and glossy. Fold in ½ cup of the unsweetened shredded coconut.
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Step 4.
Place the remaining 1 cup of shredded coconut in a shallow bowl. Dip each doughnut hole into the meringue, coating most of the surface, then roll in the coconut to cover the meringue. Arrange the coated doughnut holes on the prepared baking sheet.
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Step 5.
Bake the doughnut holes until the tops just start to brown, about 5 minutes. Transfer to a wire rack to cool completely before serving.