Coconut Crescent Rolls Recipes
MACAROON BARS
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
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
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
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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COCONUT AND CANDY CRESCENT ROLLS RECIPE - PILLSBURY.COM
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- Heat oven to 375°F. Grease cookie sheet. In small bowl, combine graham cracker crumbs, brown sugar and walnuts; mix well. Set aside.
- Separate dough into 8 triangles. Sprinkle coconut evenly on triangles. Place candy piece on each triangle. Roll up, starting at shortest side of triangle, rolling to opposite point. Pinch all edges to seal.
- Dip each filled crescent in melted butter; coat with crumb mixture. Place on greased cookie sheet.
- Bake at 375°F. for 12 to 18 minutes or until golden brown. Remove from cookie sheet. Cool 10 minutes.
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- Heat oven to 400°F. In medium bowl, mix flour, coconut, brown sugar and pecans. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Set aside.
- If using crescent rolls: Unroll dough into 2 long rectangles. Place in ungreased 15x10x1-inch pan; gently press dough to cover bottom of pan. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Place in ungreased 15x10x1-inch pan; gently press dough to cover bottom of pan.
- Pour condensed milk evenly over dough to within 1/2 inch of edges. Sprinkle coconut mixture over condensed milk; press in lightly.
- Bake 12 to 15 minutes or until deep golden brown. Cool completely, about 1 hour. For bars, cut into 8 rows by 6 rows.
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