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Caramel Coconut Cookie Sundaes

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  0 reviews
  • 20 min prep time
  • 45 min total time
  • 4 ingredients
  • 5 servings
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This caramel drizzled sundae is four-ingredient-easy and decadently gooey.

Recipe by Cheri Liefeld
August 21, 2012

1
can (17.5 oz) Pillsbury™ Grands!™ caramel rolls
1
cup coconut, toasted
1
cup chocolate chips
Vanilla ice cream

Steps

  • 1 Heat oven to 350°F.
  • 2 Separate dough into 5 rolls. Place each roll in small round baking dish, or place all rolls side by side in cast-iron skillet. Press 2 tablespoons chocolate chips and 2 tablespoons toasted coconut in top of each roll.
  • 3 Bake 10 minutes. Spoon some of icing on each. Sprinkle with additional chocolate chips and coconut. Bake 10 minutes longer or until golden brown.
  • 4 Top each with scoop of vanilla ice cream. Drizzle with remaining icing and toasted coconut. Serve immediately.
  • 1 Heat oven to 350°F.
  • 2 Separate dough into 5 rolls. Place each roll in small round baking dish, or place all rolls side by side in cast-iron skillet. Press 2 tablespoons chocolate chips and 2 tablespoons toasted coconut in top of each roll.
  • 3 Bake 10 minutes. Spoon some of icing on each. Sprinkle with additional chocolate chips and coconut. Bake 10 minutes longer or until golden brown.
  • 4 Top each with scoop of vanilla ice cream. Drizzle with remaining icing and toasted coconut. Serve immediately.

Expert Tips

Create 1 large cookie placing rolls side by side in a cast-iron skillet.

Finish off with warm chocolate sauce for chocolate lovers.

To toast coconut, sprinkle in ungreased heavy skillet. Cook over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

No nutrition information available for this recipe
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