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Orange Coconut Crescents

 Orange Coconut Crescents
"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.
8 ServingsPrep/Total Time: 30 min.


  • 1 tube (8 ounces) refrigerated crescent rolls
  • 2 tablespoons butter, 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


  • 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° for 16-18 minutes or until golden brown.
  • 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. Yield: 8
  • rolls.
Nutritional Facts: 1 serving (1 each) equals 255 calories, 14 g fat (7 g saturated fat), 20 mg cholesterol, 295 mg sodium,

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Orange Coconut Crescents (continued)

Nutritional Facts: 28 g carbohydrate, trace fiber, 2 g protein.