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Orange Coconut Crescents

By: Becky Bobier  
"'These rich rolls are perfect for brunch when served with fresh fruit and just-perked coffee,' notes Becky Bobier of South Sioux City, Nebraska. They start with convenient crescent rolls and get their special flavor from coconut and grated orange peel."

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 60 people have saved this

Prep Time:
10 Min
Cook Time:
20 Min
Ready In:
30 Min

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 (8 ounce) package refrigerated crescent rolls
  • 2 tablespoons butter or margarine, softened
  • 1/3 cup flaked coconut
  • 1/3 cup sugar
  • 1 tablespoon grated orange peel
  • GLAZE:
  • 1/4 cup sugar
  • 1/4 cup sour cream
  • 2 tablespoons orange juice
  • 2 tablespoons butter or margarine

Directions

  1. Separate crescent rolls; spread with butter. In a bowl, combine coconut, sugar and orange peel. Set aside 2 tablespoons for topping. Sprinkle remaining coconut mixture over butter. Roll up and place, point side down, on a greased baking sheet. Bake at 375 degrees F for 16-18 minutes or until golden brown.
  2. Meanwhile, combine glaze ingredients in a saucepan. Bring to a boil; boil for 3 minutes or until mixture is glossy. Cool slightly; pour over warm rolls. Sprinkle with reserved coconut mixture.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 10, 2008 by ANTMARY 
These were great. I made them for Christmas morning and my husband and daughter loved them (I... MORE

 
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