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:

Quickview
176k Calories
1g Protein
11g Total Fat
18g Carbs
0% Health Score
Limit These
Calories
176k
9%

Fat
11g
18%

  Saturated Fat
6g
39%

Carbohydrates
18g
6%

  Sugar
9g
11%

Cholesterol
11mg
4%

Sodium
254mg
11%

Get Enough Of These
Protein
1g
3%

Vitamin C
3mg
4%

Vitamin A
143IU
3%

Iron
0.47mg
3%

Manganese
0.05mg
3%

Fiber
0.39g
2%

Phosphorus
13mg
1%

Calcium
10mg
1%

Vitamin B2
0.02mg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

Three older ladies were discussing the travails of getting older. One said, "Sometimes I catch myself with a jar of mayonnaise in my hand in front of the refrigerator and can't remember whether I need to put it away, or start making a sandwich." The second lady chimed in, "Yes, some times I find myself on the landing of the stairs and can't remember whether I was on my way up or on my way down." The third one responded, " Well, I'm glad I don't have that problem; knock on wood," as she rapped her knuckles on the table, then told them "That must be the door, I'll get it!"

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