Coconut Crunch Mini Doughnuts

Directions

1. 1
   Preheat oven to 325°F. Lightly grease a mini muffin or mini doughnut pan with cooking spray or vegetable shortening.
2. 2
   In a large bowl, beat together sugar and butter till creamy. Add egg and mix.
3. 3
   In a small bowl, whisk together flour, baking soda and salt. Pour egg mixture and stir to combine. Pour in buttermilk and vanilla extract.
4. 4
   Divide batter evenly into muffing/doughnut cups, filling each about 3/4 full. Bake for 8-9 minutes, until tops are dry and spring back when lightly touched. A toothpick inserted into the center should come out clean to test for doneness.
5. 5
   Remove doughnuts from the pan and cool on a wire rack.
6. 6
   Put sweetened coconut in a single layer on a baking sheet. Bake at 350°F for 4-5 minutes, watching closely, as they can burn quickly.
7. 7
   Pulse toasted coconut in a food processor till fine, but not powdery.
8. 8
   Mix powdered sugar and water to create a watery glaze. Quickly and completely dip doughnuts into the glaze, letting the excess drip off.
9. 9
   Dip all sides into coconut mixture.
10. 10
    Enjoy!