Punching a hole in the cronut

Traditional treats at Coco Donuts are superior to the trend

Skip the cronut; there’s nothing like the real thing.

The problem with trendy foods and foodie trends is that everyone wants to try them. In order to satiate that flash-in-the-pan appetite, every doughnut shop is making an attempt at the cronut. Why? It’s delicious and fun, but the cronut isn’t better than the sum of its hybrid parts. I’ll take a buttery croissant or a great, classic doughnut any day.

The Northwest’s new Coco Donuts does a version of the cronut, but it’s not flaky and slightly crispy like the original, and it pales in comparison to Coco’s fresh, handmade daily doughnuts, familiar treats like the old-fashioned, the maple bar and the devil’s food cake. The cinnamon-sugar cake doughnut is particularly moist and spongy, and Coco’s jumps on another trend with much more delicious results: The limited-time pumpkin cake doughnut is worth a trip by itself.

Coco Donuts 10040 W. Cheyenne Ave. #145, 562-2626. Monday-Friday, 5 a.m-6:30 p.m.; Saturday & Sunday, 5 a.m.-3 p.m.

Tags: Dining
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Brock Radke is Las Vegas Weekly's managing editor and has been writing about Las Vegas for more than 15 years.

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