- 8
- 30 mins
Ingredients
- 4 cups Vegetable Oil
- 1 cup Coconut Pecan Frosting
- 1/2 cup Chocolate Frosting
- 1 can Pillsbury® Grands!® Flaky Layers refrigerated honey butter biscuits
- 1/4 cup chopped pecans
- 1/4 cup flaked coconut, toasted
Preparation
Step 1
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.
Serves 8
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.
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.