Orange Coconut Crescents
Orange Coconut Crescents might be a good recipe to expand your side dish recipe box. This recipe makes 8 servings with 177 calories, 1g of protein, and 11g of fat each. For 56 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes approximately 30 minutes. A couple people made this recipe, and 92 would say it hit the spot. Head to the store and pick up sugar, refrigerated crescent rolls, orange juice, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 2%. This score is improvable. Try Orange Crescents, Orange Pistachio Crescents, and Coconut Marmalade Crescents for similar recipes.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
2 tablespoons butter
1/3 cup flaked coconut
2 tablespoons orange juice
1 tablespoon grated orange peel
1 tube (8 ounces) refrigerated crescent rolls
1/4 cup sour cream
1/4 cup sugar
Equipment:
bowl
baking sheet
sauce pan
Cooking instruction summary:
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 CookingMay/June 2000, p36 Nutritional Facts 1 serving (1 each) equals 255 calories, 14 g fat (7 g saturated fat), 20 mg cholesterol, 295 mg sodium, 28 g carbohydrate, trace fiber, 2 g protein. Print Add to Recipe Box Email a Friend
Step by step:
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.
3. Bake at 375° for 16-18 minutes or until golden brown.
4. 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.
Nutrition Information:
covered percent of daily need
