Preheat the oven to 350° F. Line a baking sheet with parchment paper.
In a large mixing bowl, combine the softened butter, powdered coconut sugar, sea salt, molasses, cinnamon, and ginger. Stir until smooth.
Stir in the coconut flour. Add the 1 cup of tapioca flour and stir until the batter is crumbly. Add the egg and stir until the dough forms a ball. Sprinkle the 1 T. of tapioca flour over the dough and stir until incorporated.
You should be able to handle the dough by now and be able to shape it into balls. If it is still too sticky, let it set for a few minutes or add a little bit more tapioca flour.
Pinch off tablespoon size pieces of the dough and roll them into balls. Place them on the baking sheet or on a plate. Freeze the balls for 10 minutes.
Bake for 12-15 minutes. The bottoms should be lightly browned. Cool on a wire rack.
Mix the coconut sugar and cinnamon reserved for the rolling mixture together. Roll each donut hole in the cinnamon sugar mixture. Enjoy!