Samoa Protein Donuts - Copycat but Realistic and Good

Preheat oven to 350°F and spray a 6-cavity donut pan with cooking spray to grease.
In a bowl, whisk together flour, protein powder, coconut flour and baking powder
In a large bowl whisk applesauce, Greek yogurt and egg.
Add dry mix to wet, and gently fold until combined. Batter should be thick and gooey.
Divide mixture evenly among donut pan cavities, filling about ½ way up.
Bake for 18-20 minutes or until a toothpick inserted into the donut comes out dry.
Let cool for 10 minutes and remove from pan. Transfer to a cooling rack to cool.

Spread shredded coconut on a baking sheet and bake for about 1-2 minutes until lightly browned and toasted.
Let cool.

Place chopped chocolate chips and coconut oil in a large microwave safe bowl and microwave about 45 seconds, stirring halfway, until completely melted.
Allow to cool to room temperature and slightly harden, about 5-7 minutes.
Dip base in, or use spoon to spread chocolate on flat side of donut.
Place (top/dry side down) on a lined baking sheet or plate and place in freezer 5 minutes (for chocolate to harden).
Reserve some chocolate for drizzle.

In a shallow bowl, stir together peanut butter powder, water, maple syrup and vanilla.
Dip donuts in glaze, move around to coat, remove and set down on cooling rack (dry side down). Use a spoon so spread if needed.
Sprinkle toasted coconut on glaze and drizzle on remaining chocolate (reheat for a few seconds if needed).