Chocolate-Glazed Coconut Macadamia Nut Donuts

Preheat the oven to 425°F and grease a 6-cavity donut pan. Recipe makes 12-14 donuts.

In a large bowl, whisk together the sugar, flour (see note below for gluten-free flour substitution), baking powder and salt until combined.

In a small bowl, whisk together the coconut milk, eggs and melted butter (or vegetable oil, if using) until combined.

Pour the wet ingredients into the dry ingredients, and stir with a spoon or spatula until there are no more flour clumps.

Pipe or spoon the donut batter into the greased donut pan, filling each donut cavity 3/4 full. Set the rest of the batter aside for the next batch.

Bake at 425°F for 10-12 minutes, rotating the pan halfway through the bake time, or until the donuts spring back when touched. Remove pan from oven and set it on a rack.

Let donuts cool in the pan for 5 minutes, then transfer the donuts to a cooling rack.

Repeat with the remaining donut batter until all donuts have been baked.

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. Whisk in the 4 tablespoons vegetable oil to make the chocolate glaze.

Dip each donut halfway into the glaze, and return to the cooling rack with the chocolate side up. Allow chocolate to set.

Once all the donuts have been dipped in the chocolate glaze, top each donut with the chopped macadamia nuts and toasted coconut, and enjoy!

Note: For a gluten-free version of these donuts, use the following in place of the 2 cups all-purpose flour:

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