Coconut Donuts
5 ww points, 4SP blue, green & purple/3PP each
Servings: 6
Ingredients
- 2 Tbsp egg whites I use from the carton
- 2 Tbsp fresh squeezed lemon juice
- 1/3 cup milk I used 1%
- 1 tsp vanilla
- 3/4 cups flour
- 1 Tbsp sugar
- 1 tsp baking powder
- 1.5 tsp lemon zest
- 5 Tbsp unsweetened shredded coconut
- 2 Tbsp icing sugar confectionery sugar
- Extra lemon juice for icing
Instructions
- Preheat the oven to 350F. Spray a 6 hole regular sized donut pan with some nonstick spray.
- In a bowl, whip the egg whites, 2 Tbsp lemon juice, milk, and vanilla. Using a hand mixer or Kitchenaid mixer is best- you want some air whipped into the egg whites.
- Once the egg whites have whipped up some, gently fold in the all purpose flour, sugar, baking powder, lemon zest, and 2 Tbsp of the shredded coconut (leave the rest for the topping).
- Mix well and divide the batter into the 6 donuts.
- Bake in the oven for 14-16 minutes until the donuts are golden brown.
- Remove from the oven and let them cool.
- Meanwhile, mix the icing sugar with a bit of freshly squeezed lemon juice. You should only need about 1/2 Tbsp of lemon juice. Spread the icing out onto a flat plate and sprinkle the remaining coconut on another flat plate.
- 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.
Nutrition
Serving: 1donut | Calories: 112kcal | Carbohydrates: 18g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Sodium: 91mg | Fiber: 1.3g | Sugar: 6g