Coconut Donuts

Coconut Donuts are so pretty as well as delightfully refreshing. They aren’t heavy and full of sugar- so you can eat one (or two!) and still feel good. There are 400 calories and 25 grams of sugar in a coconut donut from Dunkin Donuts! Don’t waste your points (and health) on that when you can have these coconut donuts for just 112 calories and 6 grams of sugar. 

Coconut donuts are made with a hint of lemon that brings out the natural flavor of the coconut. The combo of lemon and coconut really should be made in donut form more often. Once you try these, you’ll want them again and again, so I highly suggest planning on making a few batches.

For more healthy desserts that will leave you feeling your best, check out these 29 Best Weight Watchers Desserts. 

Three reasons why you need to make Coconut Donuts! 

It is a good break from traditional donuts. 

Although traditional donuts are fantastic, it’s good to branch out sometimes and try different flavors. Coconut donuts are sweet and surprisingly refreshing, so you won’t feel like you’ve had a sugar overload with this recipe. 

It’s the perfect dessert if you’re not a chocolate fan. 

No chocolate in sight, but still a perfect dessert to satisfy your sweet tooth. If you don’t like chocolate, it’s easy to get into a rut with fruit type desserts, such as strawberry cake. Coconut donuts will get you out of that rut with a ton of flavor. 

It’s perfect for any season. 

Donuts are great all year round, but coconut is as well. It is light in the spring, refreshing in the summer, and comforting in the fall and winter. It’s a flavor with a lot of versatility. 

Ingredients you need to make Coconut Donuts: 

• 2 tablespoon egg whites (I use from the carton)
• 2 tablespoon fresh squeezed lemon juice
• ⅓ cup milk (I used 1%)
• 1 teaspoon vanilla
• ¾ cups flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1.5 teaspoon lemon zest
• 5 tablespoon unsweetened shredded coconut
• 2 tablespoon icing sugar (confectionery sugar)
• Extra lemon juice (for icing)

How to make Coconut Donuts (step by step): 

1. Preheat the oven to 350F.  Spray a 6 hole regular sized donut pan with some nonstick spray.
2. In a bowl, whip the egg whites, 2 tablespoon lemon juice, milk, and vanilla. Using a hand mixer or Kitchenaid mixer is best- you want some air whipped into the egg whites. 
3. Once the egg whites have whipped up some, gently fold in the all purpose flour, sugar, baking powder, lemon zest, and 2 tablespoon of the shredded coconut (leave the rest for the topping). 
4. Mix well and divide the batter into the 6 donuts. 
5. Bake in the oven for 14-16 minutes until the donuts are golden brown.
6. Remove from the oven and let them cool. 
7. Meanwhile, mix the icing sugar with a bit of freshly squeezed lemon juice. You should only need about ½ tablespoon of lemon juice. Spread the icing out onto a flat plate and sprinkle the remaining coconut on another flat plate.
8. Remove the donuts from the pan and lightly press each one into the icing mixture then the coconut. You should have enough to cover all 6 donuts. If you need a little more lemon icing then add a little more to your plate. Be careful not to soak the donuts in it though. It will change the texture and the points. 

Makes 6 donuts. Nutrition info per donut: Calories 112,  Fat 3 g, Saturated fat 2 g,  Carbs 18g,  Fiber 1.3 g, Sugars 6 g, Sodium 91 mg, Protein 3 g. 

WW Points 

• Egg whites 0 points 
• Fresh squeezed lemon juice 0 points 
• 1% milk 1 point
• Vanilla 0 points
• All purpose flour 10 points 
• Sugar 4 points 
• Baking powder 0 points 
• Lemon zest 0 points 
• Unsweetened shredded coconut 10 points 
• Icing sugar (confectionery sugar) 3 points 

5 points per donut based on the WW app recipe creator.  

If you’re using an older version of WW, check out these points below. 

4SP blue, green & purple/3PP each

Different ways to change up this recipe: 

• Toast the coconut before using it to top the donuts. It will bring out the natural sweetness and give more of a nutty flavor. It’s delicious. To toast the coconut, spread it out on a dry baking sheet, and put it in a hot oven (400 degrees). It will toast quickly, so stir often and keep an eye on it. 
• Alternatively, you can toast it in a saute pan on medium heat. Don’t use oil or spray- you want a dry heat. 
• These are perfect for brunches, and they are so pretty with the shredded coconut on top. 
• Add coconut extract to the batter if you can find it. Any additional flavoring like that will really enhance these donuts. 
• Use coconut milk instead of 1% milk if you have the points for it. 
• Not a fan of coconut? Substitute the coconut topping for mini chocolate chips or make lemon strawberry donuts by crushing freeze dried strawberries and using them in place of all the shredded coconut. 
• If you want to attempt a creme filling for the middle or to serve with, use Jello Sugar Free vanilla pudding flavored with coconut extract. 

Tips and Tricks for Making Coconut Donuts: 

• These freeze well, so make a few batches and keep them stored tightly in a gallon ziplock freezer bag. 
• Store these at room temp, unless you’re going to freeze them right away. Putting them in the fridge will dry them out. 
• Make sure to spray the donut pan well so they don’t stick. If they do start to stick, let them cool completely before removing them, and gently run a small knife under them to help loosen them up. Pro tip: use the “ugly” side to dip into the icing, so the coconut covers any holes. 

Similar recipes you’ll enjoy: 

• Apple Fritter Bread
• Chocolate Dipped Peppermint Donuts
• Sour Cream Donuts