mini baked coconut dredged donuts

i haven't had any true cravings for anything since i've been pregnant - at least not cravings like other women i know, forcing their husbands to drive to the store for double stuff oreos, oranges, and ice cream. but i've had hankerings for foods and each one lasts about a week or two, until i move on to the next food. first it was fried haddock sandwiches. then lay's sour cream & onion potato chips, a few weeks of popcorn, and lately, it's coconut. for one week, all i wanted was a coconut donut. you know, one of those glazed cake donuts doused in sweetened, shredded coconut. miraculously i was able to walk right past them in the bakery of my grocery store. but as soon as i got home from the store, these homemade mini versions were mine. so i ate them all. in three days.

mini baked coconut dredged donuts
adapted from doughnuts: simple & delicious recipes to make at home
1 hour, makes 24 mini donuts

for the donuts:
3/4 cup + 1 tablespoon all purpose flour
1/4 cup whole wheat flour
1 teaspoon baking powder
1/3 cup sugar
1/2 teaspoon grated nutmeg
1/2 teaspoon salt
2 tablespoons unsalted butter
1/4 cup milk
1/4 cup plain yogurt
1 teaspoon vanilla extract
1 egg

for the glaze:
1 1/2 cups powdered sugar
3 to 4 tablespoons milk or water
1 teaspoon vanilla extract
12 ounces shredded sweetened coconut

1. preheat your oven to 350F and lightly grease a mini donut pan, mini muffin pan, or regular sized donut pan. set aside.
2. whisk the flours and baking powder together in a large bowl. whisk in the sugar, nutmeg, and salt. add the butter and use your fingers to rub it into the mixture.
3. add the milk, yogurt, vanilla, and egg and stir until combined. don't overmix or you may have rubbery donuts.
4. transfer the dough to a zip top bag & close it. snip off one corner and fill your pans about two thirds full.
5. bake mini donuts about 8 minutes, or until golden brown. mini muffins and full size donuts will require additional baking time. let cool in the pan for five to ten minutes before turning out. cool completely before glazing.
6. to make the glaze, whisk the powdered sugar, three tablespoons milk or water, and the vanilla until smooth. whisk in more milk or water if the glaze is too thick.
7. when you're ready to glaze the donuts, place the coconut on a plate. dip each donut in the glaze to coat it completely. let excess glaze drip off the donuts and coat completely in the coconut. place on a cooling rack until the glaze is dry, about 30 minutes. store in an airtight container. donuts are best eaten within two days.