While looking for additional coconut-flour recipes, ones that don’t call for other flours or for dairy other than butter, and I came across a recipe for Coconut-Flour Baked Donut Holes (gluten-free).
They’re very similar ingredient-wise to the Coconut-Flour Snickerdoodles I recently made, but the donut-holes batter is much easier to work with (because it uses fewer eggs and is a drier batter) and I find the coconut flavor to be more subtle (which might make them more appealing to some folks).
I doubled the recipe and am keeping the baked donut holes in the fridge — I agree with the commenters at the recipe’s link, that the donut holes are tastier when cold. They hold up better, too.
Since both powdered sugar and cocoa are on my “no thanks!” list, I rolled these in cinnamon-sugar *before* baking them (which is why they’re not perfectly round!).
Coconut flour is high in protein and fiber, and a nice option for folks looking for a gluten-free flour. (I hear it works well as a fritter batter; if I could eat shellfish, I’d try it as a batter for shrimp!)