Coconut-Almond Doughnut Pop-ems

Family favorite doughnuts just got easier! Cut up biscuits; bake up into mini doughnuts, then glaze and sprinkle for the perfect finish.

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Servings 32

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( 28 ) Ratings

28 Ratings

5 Stars 18%

4 Stars

3 Stars 11%

2 Stars 13%

1 Stars 24%

Member Reviews ( 9 )

15bbd0ae-ec8b-4265-91f5-d70790b961fd

Bake-Off® Contest 45, 2012

Kathy Matulewicz

Clifton, New Jersey

ingredients 8
Prep Time 35 min
Total Time 50 min

Ingredients

1: can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits

3/4: cup Fisher® Chef's Naturals® Whole Almonds

2: cups shredded coconut

2: cups powdered sugar

2: teaspoons McCormick® Pure Vanilla Extract

1/2: teaspoon McCormick® Pure Almond Extract

1/2: teaspoon McCormick® Imitation Butter Flavor

3: tablespoons milk

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Directions

1 Heat oven to 350°F. Separate dough into 8 biscuits. Cut each biscuit into 4 wedges. Roll each wedge into a ball. Place 1 inch apart on ungreased cookie sheet.
2 Bake 13 to 17 minutes or until light golden brown. Cool 5 minutes on cooling rack.
3 Meanwhile, in food processor, place almonds. Process 15 to 30 seconds until almonds are ground. Transfer almonds to shallow dish. Place coconut in another shallow dish. In small bowl, combine powdered sugar, vanilla, almond extract, butter flavor and milk; beat with wire whisk until blended and smooth.
4 Line cookie sheet with cooking parchment paper. When cooled, dip half of each pop-em in glaze, allowing excess glaze to drip off before dipping glazed portion into almonds. Place on lined cookie sheet. Freeze 5 minutes to set glaze, if necessary.
5 Dip the uncoated side of each pop-em in glaze, allowing excess glaze to drip off before dipping into coconut. Place on cookie sheet. Let stand 5 minutes for glaze to set. Store tightly covered.