- 1
- 30 mins
Ingredients
- 4 cups Crisco® Pure Vegetable Oil
- 1 cup Pillsbury™ Creamy Supreme™ Coconut Pecan Frosting
- 1/2 cup Pillsbury™ Creamy Supreme™ 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
In 3-quart heavy saucepan, heat oil over medium heat to 350°F.
Meanwhile, spoon coconut pecan frosting into decorating bag fitted with 1/2-inch wide tip. Set aside.
In medium bowl, stir chocolate frosting and 1 tablespoon water until smooth. Set aside.
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.
Meanwhile, in small bowl,mix pecans and coconut.
To fill doughnuts, insert decorating tip into side of each biscuit. Squeeze about 2 tablespoons of coconut pecan frosting into center.
Dip one side of each biscuit in chocolate glaze. Sprinkle with pecan mixture. Serve warm or cool.
Tips
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.