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Almond-Macaroon Coffee Cake

(39)
  19 reviews
  • 30 min prep time
  • 1 hr 25 min total time
  • 11 ingredients
  • 15 servings
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Buttery, flaky biscuits are the center of an indulgent macaroon coffee cake.

Bake-Off® Contest 45, 2012
Linda Bibbo
Chagrin Falls, Ohio

Ingredients

2
tablespoons unsalted or salted butter, softened
4
tablespoons cinnamon sugar
2
cans Pillsbury™ Grands!™ Jr. Golden Layers® refrigerated Butter Tastin® biscuits
1 1/2
cups flaked coconut
1
can (14 oz) Eagle Brand® Sweetened Condensed Milk
2
eggs
1 1/2
teaspoons pure vanilla extract
1/2
teaspoon pure almond extract
1/2
cup sliced almonds
1/3
cup dark chocolate baking chips
Fresh mint leaves, if desired

Steps

  • 1 Heat oven to 350°F. Grease bottom and sides of 13x9-inch glass baking dish with 1 tablespoon of the butter. Place 3 tablespoons of the cinnamon sugar in large resealable food-storage plastic bag.
  • 2 Separate dough into 20 biscuits; cut each into quarters. Place in bag with cinnamon sugar; shake to coat. Arrange pieces in dish; sprinkle with coconut.
  • 3 Measure 1/2 cup of the condensed milk in small microwavable measuring cup; set aside. Pour remaining condensed milk into medium bowl. Add eggs, 1 teaspoon of the vanilla and almond extract; beat with wire whisk until well blended. Spoon over biscuit pieces; sprinkle with almonds and remaining 1 tablespoon cinnamon sugar.
  • 4 Bake 30 to 35 minutes or until golden brown. Cool on cooling rack 20 minutes.
  • 5 Meanwhile, add remaining 1 tablespoon butter and chocolate chips to reserved condensed milk. Microwave on High 30 to 45 seconds or until chips are melted; stir until smooth. Stir in remaining 1/2 teaspoon vanilla.
  • 6 To serve, cut into 15 squares. Place on individual plates; drizzle scant tablespoon chocolate mixture over each serving. Garnish with mint. Serve warm.
  • 1 Heat oven to 350°F. Grease bottom and sides of 13x9-inch glass baking dish with 1 tablespoon of the butter. Place 3 tablespoons of the cinnamon sugar in large resealable food-storage plastic bag.
  • 2 Separate dough into 20 biscuits; cut each into quarters. Place in bag with cinnamon sugar; shake to coat. Arrange pieces in dish; sprinkle with coconut.
  • 3 Measure 1/2 cup of the condensed milk in small microwavable measuring cup; set aside. Pour remaining condensed milk into medium bowl. Add eggs, 1 teaspoon of the vanilla and almond extract; beat with wire whisk until well blended. Spoon over biscuit pieces; sprinkle with almonds and remaining 1 tablespoon cinnamon sugar.
  • 4 Bake 30 to 35 minutes or until golden brown. Cool on cooling rack 20 minutes.
  • 5 Meanwhile, add remaining 1 tablespoon butter and chocolate chips to reserved condensed milk. Microwave on High 30 to 45 seconds or until chips are melted; stir until smooth. Stir in remaining 1/2 teaspoon vanilla.
  • 6 To serve, cut into 15 squares. Place on individual plates; drizzle scant tablespoon chocolate mixture over each serving. Garnish with mint. Serve warm.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
Calories from Fat
140
% Daily Value
Total Fat
16g
24%
Saturated Fat
7g
37%
Trans Fat
1 1/2g
Cholesterol
40mg
14%
Sodium
550mg
23%
Total Carbohydrate
43g
14%
Dietary Fiber
1g
5%
Sugars
24g
24%
Protein
6g
6%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2012 Eagle Brand is a trademark of The J.M. Smucker Company, Borden and Elsie trademarks used under license.
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