Almond-Macaroon Coffee Cake

  19 reviews
  • 30 min prep time
  • 1 hr 25 min total time
  • 11 ingredients
  • 15 servings


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


  1. 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. 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. 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. 4 Bake 30 to 35 minutes or until golden brown. Cool on cooling rack 20 minutes.
  5. 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. 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

Recipe Step Photos

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