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Steps
1
In 3-quart heavy saucepan, heat oil over medium heat to 350°F.
2
Meanwhile, spoon coconut pecan frosting into decorating bag fitted with 1/2-inch wide tip. Set aside.
3
In medium bowl, stir chocolate frosting and 1 tablespoon water until smooth. Set aside.
4
Place paper towels under cooling rack. Separate dough into 8 biscuits; gently place 2 biscuits at a time in hot oil. Cook 1 to 1 1/2 minutes or until golden brown. Using tongs, gently turn over; cook 1 to 1 1/2 minutes or until golden brown. Remove to cooling rack; cool 2 minutes.
5
Meanwhile, in small bowl, mix pecans and coconut.
6
To fill doughnuts, insert decorating tip into side of each biscuit. Squeeze about 2 tablespoons of coconut pecan frosting into center.
7
Dip one side of each biscuit in chocolate glaze. Sprinkle with pecan mixture. Serve warm or cool.
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To toast coconut, heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.
For best success when deep frying, use a candy thermometer to check the temperature to ensure the correct temperature.
An easy way to fill your decorating bag is to place it in a glass measuring cup or a large pint glass, and fold the opening down around the glass so it’s like a collar; fill the bag. Remove the bag, and bring ends together; twist and squeeze mixture toward tip, and pipe!
If you don’t have a decorating bag and tip, use a 1 gallon plastic freezer bag. Spoon frosting into bag and cut 1/2 inch off one corner of bag. Fill doughnuts as stated.
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