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Almond Coconut Kringles

 Almond Coconut Kringles
My mom was well-known for her delicious Kringle. She made it from memory and when she passed away, we didn’t have the recipe to carry-on this tradition. We searched through her recipes and we found what we believe was her original starting recipe. So that’s where we began. The dough remains the same, but I have adjusted the filling ingredients until it finally came out just right. Try this tender,
36 ServingsPrep: 1 hour + chilling Bake: 25 min. + cooling


  • 2 cups all-purpose flour
  • 1 cup cold butter, cubed
  • 1 cup (8 ounces) sour cream
  • 1-1/4 cups butter, softened
  • 1 cup packed brown sugar
  • 3 cups sliced almonds, toasted
  • 1-1/2 cups flaked coconut, toasted
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1 tablespoon butter, softened
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 4 to 6 teaspoons 2% milk


  • Place flour in a large bowl; cut in butter until crumbly. Stir in
  • sour cream. Wrap in plastic wrap. Refrigerate overnight.
  • Preheat oven to 375°. In a small bowl, cream butter and brown
  • sugar until light and fluffy. Stir in almonds and coconut.
  • Divide dough into four portions. On a lightly floured surface, roll
  • one portion into a 12x10-in. rectangle. (Keep remaining dough
  • refrigerated until ready to use.) Spread 1 cup filling lengthwise
  • down the center. Fold in sides of pastry to meet in the center;
  • pinch seam to seal. Repeat with remaining dough and filling.

2 of 2

Almond Coconut Kringles (continued)

Directions (continued)

  • Transfer to two ungreased baking sheets. Bake 23-27 minutes or until
  • lightly browned. Remove to wire racks to cool completely.
  • Meanwhile, combine the confectioners' sugar, butter, vanilla and
  • enough milk to achieve desired consistency; drizzle over pastries.
  • Yield: 4 kringles (9 slices each).
Nutritional Facts: 1 slice equals 244 calories, 18 g fat (10 g saturated fat), 35 mg cholesterol, 98 mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein.