Preheat oven to 350 degrees F. Grease your 6-mold doughnut pan with coconut oil.
Combine all the ingredients except for the egg whites.
Beat the egg whites until thick and fluffy. Firm peaks will form.
Gently fold the egg whites into the batter. Do not over-mix.
Put batter into a piping bag (or a freezer bag with the corner cut) and pipe into the doughnut molds.
Bake 8 - 12 minutes until lightly golden (8 minutes on a convection oven, 12 minutes for a regular oven).
Allow the doughnuts to cool, remove from the pan and refrigerate for 30 minutes.
Meanwhile, make the glaze.
Create a double-boiler (bain marie). Fill a saucepan with a few inches of water and place on a medium heat. Put a bowl (or smaller saucepan) on top. It should not be touching the water.
Place the ingredients for the glaze in the bowl. Stir gently until fully melted.
Dip each chilled doughnut into the chocolate mixture.
Chill for at least 30 minutes until the glaze hardens.