Coconut Crescent Rolls Recipes

MACAROON BARS

Macaroon Bars image

Guests will never recognize the refrigerated crescent roll dough that goes into these almond-flavored bars. You can assemble these chewy coconut treats in no time. -Carolyn Kyzer, Alexander, Arkansas

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 4

Ingredients

3-1/4 cups sweetened shredded coconut, divided
1 can (14 ounces) sweetened condensed milk
1 teaspoon almond extract
1 tube (8 ounces) refrigerated crescent rolls

Steps:

Sprinkle 1-1/2 cups coconut into a well-greased 13x9-in. baking pan. Combine milk and extract; drizzle half over the coconut. Unroll crescent dough into one long rectangle; seal seams and perforations. Place in pan. Drizzle with remaining milk mixture; sprinkle with remaining coconut. , Bake at 350° for 30-35 minutes or until golden brown. Cool completely on a wire rack before cutting. Store in the refrigerator.

Nutrition Facts : Calories 103 calories, Fat 5g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 85mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.

ORANGE COCONUT CRESCENT RING

Orange Coconut Crescent Ring image

I found this Pillsbury card stuffed down into my recipe file today while looking for something else. It's from 1982, and our son drew pictures all over it. Wow, what a blast from the past! This must be really good.

Provided by Chef PotPie

Categories Breads

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup sugar
1/2 cup coconut
2 -3 tablespoons freshly grated orange peel
2 (8 ounce) cans pillsbury refrigerated crescent dinner rolls
1/3 cup butter, melted
3 ounces package cream cheese, softened
1/2 cup confectioners' sugar
2 -3 teaspoons orange juice

Steps:

Heat oven to 350*. Generously grease 12-cup fluted bundt pan.
Combine sugar, coconut and orange peel.
Remove dough from can in rolled sections; do not unroll. Cur each section into 4 slices. Dip both sides of each slice in butter, then in coconut mixture.
Stand slices on edge, slightly overlapping, around prepared pan. Sprinkle over any remaining sugar mixture; drizzle with any remaining butter.
Bake for 28-32 minutes or until deep golden brown. Cool in pan 1 minute; turn onto serving plate. Cool slightly. Blend glaze ingredients until smooth. Spoon over ring. refrigerate leftovers.

Nutrition Facts : Calories 393.6, Fat 18.4, SaturatedFat 11.1, Cholesterol 60.4, Sodium 397, Carbohydrate 51.5, Fiber 3.1, Sugar 22.8, Protein 6.7

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