Name: Easy Chocolate Coconut Donuts (Paleo)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: Donuts:; ⅓ cup coconut flour (38g); ⅓ cup cocoa powder (34g); ¼ cup tapioca starch (30g); ½ tsp baking soda; ¼ tsp salt; 3 large eggs; ½ cup unsweetened coconut yogurt; ¼ cup maple syrup; 2 tsp vanilla extract; Glaze:; ⅓ cup dark chocolate chips; 1 tsp coconut oil; 2–3 tbsp unsweetened shredded coconut

These Easy Chocolate Coconut Donuts are my go-to when I want a rich, chocolatey treat that’s still wholesome and allergen-friendly. Baked with coconut flour and finished with a glossy dark chocolate glaze and shredded coconut, they’re paleo, gluten-free, and dairy-free—yet completely satisfying.

Easy Chocolate Coconut Donuts (Paleo)

Why You’ll Love This Recipe

I love that these donuts are simple to make and full of clean ingredients. They’re soft, moist, and have a deep cocoa flavor that pairs perfectly with the slightly sweet coconut topping. Whether I need a dessert or a better-for-you snack, these donuts never disappoint—and I can whip them up in just over 30 minutes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Donuts

⅓ cup coconut flour
⅓ cup cocoa powder
¼ cup tapioca starch
½ teaspoon baking soda
¼ teaspoon salt
3 large eggs
½ cup yogurt (I use unsweetened coconut yogurt)
¼ cup maple syrup
2 teaspoons vanilla extract

Glaze

⅓ cup dark chocolate chips
1 teaspoon coconut oil
2–3 tablespoons unsweetened shredded coconut

Directions

I preheat the oven to 350°F and grease 7 slots of a donut pan (I use avocado oil).
In a large mixing bowl, I whisk together the dry ingredients: coconut flour, cocoa powder, tapioca starch, baking soda, and salt.
I add the eggs, yogurt, maple syrup, and vanilla to the dry mix, and whisk everything until smooth.
I let the batter rest for 5 minutes so it thickens slightly.
I scoop the batter into the donut pan, filling each slot nearly to the top. This recipe makes 7 donuts.
I bake the donuts for 22–23 minutes, then let them cool in the pan for a few minutes before transferring them to a wire rack.
Once the donuts are completely cool (I sometimes pop them in the fridge), I melt the chocolate chips and coconut oil in a microwave-safe bowl, heating in 20–30 second intervals and stirring in between.
I dip each donut into the glaze and place them on a rack or parchment paper to set. While the glaze is still wet, I sprinkle the tops with shredded coconut.

Servings and timing

This recipe makes 7 donuts.
Prep time: 10 minutes
Cook time: 22 minutes
Total time: 32 minutes

Storage/reheating

I store these donuts in an airtight container in the fridge for up to 5 days. They’re delicious chilled, but I also warm them slightly in the microwave for about 10 seconds if I want a soft, fresh-from-the-oven feel. For longer storage, I freeze them without the glaze and add the chocolate topping fresh when I’m ready to enjoy.

FAQs

Can I use a different flour instead of coconut flour?

Coconut flour is very absorbent, so I stick with it for this recipe. Substituting it will likely change the texture and moisture level.

Is there a substitute for tapioca starch?

Yes, I sometimes use arrowroot starch or cassava flour as a 1:1 substitute with similar results.

Can I use a different sweetener?

I use maple syrup because it adds flavor and moisture, but honey or agave could work too if I don’t mind slight flavor variations.

What kind of yogurt should I use?

I prefer unsweetened coconut yogurt to keep it paleo and dairy-free, but almond or cashew yogurt would work just as well.

How do I prevent the donuts from sticking to the pan?

I make sure to grease the donut pan well, and I let the donuts cool a bit before removing them. Silicone pans also help with easy release.

Can I make these without a donut pan?

Yes, I use a muffin tin as an alternative. The shape won’t be the same, but they’ll still taste great.

What chocolate chips are best for the glaze?

I use paleo-friendly dark chocolate chips, but any dairy-free chocolate works if I’m keeping the recipe vegan and paleo.

Can I skip the shredded coconut on top?

Absolutely. I love the texture it adds, but the donuts are still delicious without it.

How do I know when the donuts are done?

I look for a slightly firm top and a clean toothpick when inserted. They’ll also start to pull away from the sides of the pan.

Can I double the recipe?

Yes, I double the ingredients to make a larger batch, especially when I’m baking for family or meal prepping for the week.

Conclusion

These Easy Chocolate Coconut Donuts have become one of my favorite clean treats to bake. They’re quick, indulgent, and made with ingredients I feel great about. Whether I’m serving them for brunch, dessert, or sneaking one with coffee, they always satisfy my sweet craving in a wholesome way.