These little coconut treats are quite rich, so I like to make bitesize holes rather than full rings. Stored in an airtight container, they are just as good the next day.
INGREDIENTS :
MAKES 15 TO 20 DOUGHNUT HOLES
- 1 batch Chocolate Cake dough
- 9 tablespoons pasteurized egg white
- Pinch of cream of tartar
- 6 tablespoons superfine sugar
- 1½ cups unsweetened shredded coconut, divided
DIRECTIONS :
• Prepare the dough as directed, cutting out 1-inch rounds. Fry as directed and allow the doughnut holes to cool slightly.
• Preheat the oven to 400 degrees F.
• In a stand mixer, beat the egg white and cream of tartar on medium speed for about 8 minutes, or until stiff. Gradually beat in the sugar
until the meringue becomes smooth and glossy. Fold in ½ cup of the coconut.
• Put the remaining coconut in a shallow bowl and line a baking sheet with parchment paper. Dip most of each doughnut hole in the
meringue, roll in the coconut to coat the meringue, and arrange on the baking sheet. Bake until the tops just start to brown, about 5
minutes. Cool on a wire rack before serving.
