Orange Coconut Crescents Recipe

5 1 1
Orange Coconut Crescents Recipe
Orange Coconut Crescents Recipe photo by Taste of Home
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Orange Coconut Crescents Recipe

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5 1 1
Publisher Photo
"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.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 2 tablespoons butter, softened
  • 1/3 cup sweetened shredded 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

Directions

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.
Originally published as Orange Coconut Crescents in Quick Cooking May/June 2000, p36

Nutritional Facts

1 each: 255 calories, 14g fat (7g saturated fat), 20mg cholesterol, 295mg sodium, 28g carbohydrate (18g sugars, 0 fiber), 2g protein.

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 2 tablespoons butter, softened
  • 1/3 cup sweetened shredded 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
  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.
  2. Roll up and place, point side down, on a greased baking sheet. Bake at 375° for 16-18 minutes or until golden brown.
  3. 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.
Originally published as Orange Coconut Crescents in Quick Cooking May/June 2000, p36

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janier1946 User ID: 745231 41282
Reviewed Jan. 31, 2010

"These were so easy and tasted great. I got alot of compliments."

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