Coconut Cream & Meyer Lemon Baked Donuts

• 2 organic egg whites
• 1/4 tsp cream of tartar

Dry Ingredients:

• 1/2 cup almond meal
• 1/2 cup all purpose flour
• 1/4 tsp salt
• 1/2 tsp baking powder

Wet Ingredients:

• 1/2 cup thick coconut cream
• 1/4 cup agave nectar or local honey
• 1 tsp coconut rum/extract
• 1 small meyer lemon, zested and juiced
• 1/2 cup freshly grated coconut

Icing:

• 2 tbsp thick coconut cream
• 1 tsp coconut rum/extract
• 1/2 cup powdered sugar

Topping:

• 1 cup of lightly toasted grated coconut

Directions:

1. Preheat oven to 375F. Grease donut pan with some non-stick cooking spray.
2. In a stand mixer fitted with a whisk, add egg whites and beat on medium speed until foamy. Add cream of tartar, increase speed to  high and continue whisking to form stiff peaks. Set aside.
3. Sift all dry ingredients into a medium bowl.
4. In a separate bowl, whisk all wet ingredients until combined.
5. Pour all liquid (wet) ingredients at once into dry ingredients and gently stir just until combined. Do not over-mix.
6. With a spatula, scoop half of the whipped egg whites and gently fold into batter. Don’t over-mix. Fold in the rest of egg whites.
7. Fill batter into donut pan, half full.
8. Bake donuts in the oven for 12 minutes.
9. Meanwhile, prepare icing by whisking coconut cream, rum and powdered sugar in a bowl. Set aside.
10. Lightly toast some freshly grated coconut in a large, clean and dry skillet on low heat for 2 minutes. Stir often and watch closely to avoid burn. Remove toasted grated coconut into a bowl to cool.
11. Remove donuts from oven and pan. Allow it to completely cool on a cooling rack.
12. Once cooled, dip each donut into icing, swirl to allow excess icing to drip and sprinkle on some toasted grated coconut. Arrange iced donuts back onto cooling rack to set the icing.