Orange Coconut Crescents

By Addie

"These rich rolls are perfect for brunch when served with fresh fruit and just-perked coffee," notes Becky Bobier of South Sioux City, Nebraska. They start with convenient crescent rolls and get their special flavor from coconut and grated orange peel.

Ingredients

• GLAZE:
• 1 tube (8 ounces) refrigerated crescent rolls
• 2 tablespoons butter, softened
• 1/3 cup flaked coconut
• 1/3 cup sugar
• 1 tablespoon grated orange peel
• ...............................................
• 1/4 cup sugar
• 1/4 cup sour cream
• 2 tablespoons orange juice
• 2 tablespoons butter

Preparation

Step 1

* Separate crescent rolls; spread with butter. In a bowl, combine coconut, sugar and orange peel. Set aside 2 tablespoons for topping. Sprinkle remaining coconut mixture over butter.

* Roll up and place, point side down, on a greased baking sheet. Bake at 375° for 16-18 minutes or until golden brown.

* Meanwhile, combine glaze ingredients in a saucepan. Bring to a boil; boil for 3 minutes or until mixture is glossy. Cool slightly; pour over warm rolls. Sprinkle with reserved coconut mixture. Yield: 8 rolls.