Orange Coconut Crescents

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"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.

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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.

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