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Toasted Coconut and Sea Salt Baked Doughnuts


24 minutes
Skill Level
1 dozen doughnuts

Get festive with these Toasted Coconut and Sea Salt Baked Doughnuts! With HERSHEY'S Cocoa, HERSHEY'S CHIPITS, and toasty coconut, it will be hard to resist.

Ingredients & Directions

Bake Time
14 minutes
Cool Time
10 minutes


  • Doughnuts:
  • 1/2 cup
    margarine (125 mL)
  • 1/3 cup
    packed brown sugar (75 mL)
  • 1/3 cup
    granulated sugar (75 mL)
  • 2
  • 1 tsp
    vanilla (5 mL)
  • 2 2/3 cups
    all-purpose flour (650 mL)
  • 1 1/2 tsps
    baking powder (7 mL)
  • 1/2 tsp
    salt (2 mL)
  • 1/4 tsp
    baking soda (1 mL)
  • 1/4 tsp
    ground nutmeg (optional) (1 mL)
  • 1 cup
    milk (250 mL)
  • Toasted Coconut Topping:
  • 1/2 cup
    toasted coconut chips (125 mL)
  • 1/2 tsp
    sea salt flakes (2 mL)


Equipment Needed 
oven and stovetop Oven & Stovetop
doughnut pan 12-mold Doughnut Pan
measuring cups Measuring Cups
mixing bowls (2) Mixing Bowls
mixer Mixer
wire rack Wire Rack
saucepan Saucepan

Doughnuts: Preheat oven to 375°F (190°C). Grease 12-mold doughnut pan. Using electric mixer, beat together margarine, and brown and granulated sugars until light and fluffy. Beat in eggs one at a time; beat in vanilla.


In separate bowl, whisk together flour, baking powder, salt, baking soda, and nutmeg (if using); stir into margarine mixture alternately with milk, beginning and ending with flour mixture, until smooth. Spoon into prepared doughnut molds, filling about 3/4 full.


Bake for 14 to 16 minutes or until golden and tester comes out clean when inserted in centre. Let stand in pan on rack for 10 minutes; turn out onto rack and let cool completely.


Toasted Coconut Topping: In heatproof bowl set over hot, not simmering, water, melt half of the chocolate. Dip doughnuts in chocolate and immediately sprinkle with remaining chocolate chunks, toasted coconut and salt. Let stand until chocolate has set.