Coconut Bites

1. To a medium sized bowl add flour, cornstarch, baking powder, baking soda, salt, nutmeg and cinnamon. Whisk until completely mixed.
2. In another large bowl beat eggs and mix with melted butter and sugar. Once thoroughly combined add vanilla extract and buttermilk. Whisk until completely combined.
3. Slowly add the dry ingredients (one cup at a time) to the wet mixture, mixing between each cup until a sticky dough forms.
4. Turn out the dough and form into a ball.
5. Cover the dough in plastic wrap and chill in the fridge for 1 hour.
6. Line a baking sheet with parchment paper and set aside.
7. Remove dough from the fridge, dust surface with flour and cut the dough into 4 quarters. Take one quarter and begin to roll out into a tube approx. 15-20 cm in length. Cut into 3 cmsegments and roll each segment into a ball and place the prepared baking sheet. Repeat for remaining dough.
8. Using a heavy bottomed pot (like a dutch oven), pour oil until it is about 5 cm high. Heat oil until it reaches 375°F.
9. Line a plate with paper towels and set aside. Once oil has reached the desired temperature carefully add the dough balls working in batches so as to not overcrowd the pot. Flip the balls so all sides get cooked. Once golden brown, remove and place on the prepared plate (approx 2-3 minutes). Repeat for remaining dough balls and let cool.

Glaze:

1. Whisk together powdered sugar, milk and vanilla extract in a bowl until smooth and runny. Add more milk if the mixture is too thick. Set aside. Place shredded coconut into another small bowl.
2. Dip the cooled donut into the glaze to coat and then dip in shredded coconut to cover.
3. Place on a wire rack. Repeat for remaining donut balls.