Preheat the oven to 350°F (175°C) and prepare the donut pan.

Sift together coconut flour, cocoa powder, baking powder, and salt in a mixing bowl.

In another bowl, whisk eggs, maple syrup, non-dairy milk, and yogurt until smooth.

Fold the wet mixture into the dry ingredients until just combined.

Pour batter into the donut pan, filling each mold ¾ full.

Bake for 20-22 minutes until donuts spring back when pressed.

Allow donuts to cool in the pan for about 10 minutes.

Melt dark chocolate and dip each donut in it, letting excess drip off.

Sprinkle shredded coconut over the glazed donuts immediately.

Let the donuts set at room temperature for 15-20 minutes before serving.