Almond-Macaroon Coffee Cake

Buttery, flaky biscuits are the center of an indulgent macaroon coffee cake.

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Servings 15

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( 39 ) Ratings

39 Ratings

5 Stars 28%

4 Stars

3 Stars

2 Stars

1 Stars 16%

Member Reviews ( 22 )

11b169bb-b98b-4a45-8b6c-1daf44d466a5

Bake-Off® Contest 45, 2012

Linda Bibbo

Chagrin Falls, Ohio

ingredients 11
Prep Time 30 min
Total Time 1 hr 25 min

Ingredients

2: tablespoons LAND O LAKES® Unsalted or Salted Butter, softened

4: tablespoons McCormick® 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: LAND O LAKES® Eggs

1 1/2: teaspoons McCormick® Pure Vanilla Extract

1/2: teaspoon McCormick® Pure Almond Extract

1/2: cup Fisher® Chef’s Naturals® Natural Sliced Almonds

1/3: cup Hershey's® Special Dark® chocolate baking chips

: Fresh mint leaves, if desired

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Directions

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; 16%
(Saturated Fat 7g, 7% Trans Fat 1 1/2g 1 1/2% ),
Cholesterol: 40mg; 40%;
Sodium: 550mg; 550%;
Total Carbohydrate: 43g; 43%
(Dietary Fiber 1g 1% Sugars 24g 24% ),
Protein: 6g; 6%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 10%;
Iron: 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 Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

alipicard69

report Posted Nov. 8, 2012 6:57 AM

These were delicious! I only used 1 cup of coconut and it was plenty. I added 3 tablespoons of unsweetened cocoa to the drizzle at the end to make it a richer chocolate.

SweetSis

report Posted Mar. 9, 2012 10:24 PM

Have made this before and will make it again. It is one of my family's favorites. It never seems to be big enough!

AlwaysRunning

report Posted Mar. 6, 2012 10:11 AM

Have had this a few times since it was up in the voting contest last summer. Always a hit with family and friends when we make it. Type of cake you just keep going back for more.

donbsr123

report Posted Feb. 19, 2012 11:51 PM

I like this cake a lot and since I usually don't like coconut, that is a big compliment. It is really moist and the chocolate sauce is the best. The other reviewer's candy bar coffee cake comment is right on.