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Almond Coconut Kringles


  • 2 cups all-purpose flour
  • 1 cup cold butter, cubed
  • 1 cup sour cream
  • 1-1/4 cups butter, softened
  • 1 cup packed brown sugar
  • 3 cups sliced almonds, toasted
  • 1-1/2 cups sweetened shredded coconut, toasted
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1 tablespoon butter, softened
  • 1 teaspoon vanilla extract
  • 4 to 6 teaspoons 2% milk


  • 1. Place flour in a large bowl; cut in cold butter until crumbly. Stir in sour cream. Wrap and refrigerate overnight.
  • 2. Preheat oven to 375°. In a small bowl, cream softened butter and brown sugar until light and fluffy. Stir in almonds and coconut.
  • 3. Divide dough into 4 portions. On a lightly floured surface, roll 1 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. Transfer to 2 ungreased baking sheets. Bake 23-27 minutes or until lightly browned. Remove to wire racks to cool completely.
  • 4. Meanwhile, combine the confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency; drizzle over pastries.

Nutrition Facts

1 slice: 244 calories, 18g fat (10g saturated fat), 35mg cholesterol, 98mg sodium, 18g carbohydrate (11g sugars, 1g fiber), 3g protein.


Average Rating: 5
  • ronip
    Dec 29, 2016

    These are delicious and a hit anywhere I take them!

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