Coconut-Almond Doughnut Pop-ems

  10 reviews
  • 35|min prep time
  • 50|min total time
  • 8 ingredients
  • 32 servings

can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits
cup whole almonds
cups shredded coconut
cups powdered sugar
teaspoons pure vanilla extract
teaspoon pure almond extract
teaspoon imitation butter flavor
tablespoons milk


  1. 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. 2 Bake 13 to 17 minutes or until light golden brown. Cool 5 minutes on cooling rack.
  3. 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. 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. 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.




Nutrition Information

Recipe Step Photos

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