Quite possibly, one of the greatest inventions made as far as convenience food is refrigerated and frozen bread dough. Thanks to these wonderful and convenient food items, it enables anyone to make hot bread with little effort and with great results. It also enables anyone to be creative and turn the dough into specialty rolls, coffeecakes and other sweet treats.
The recipe I'm sharing today uses refrigerated crescent dough. Just get two cans of this dough and turn it into "Danish Coconut Coffee Ring". This is a coffeecake that contains a macaroon filling, so anyone who loves coconut and coconut macaroons will love it!
This recipe calls for coconut macaroon cookies. There are two types of macaroon cookies in the stores: one that's crisp and one that's soft and chewy. This recipe uses either one. I prefer the soft cookie, since that makes a softer filling. Feel free to use whichever one you can find the easiest or the one you prefer by taste.
Though the recipe doesn't call for it, this could be glazed with a confectioner's sugar icing, if desired. Just combine 1 cup confectioner's sugar with 1/4 teaspoon almond extract and about 2 tablespoons of water to make a glaze that can be drizzled over the top. The recipe makes one large ring, which will serve 8-10.
While on the subject of coffecake, I shared a recipe sometime back for a "Butterscotch Coffeecake" that goes together fast and easy. Here's the link to that one, in case you missed it:
Don't think that making special pastries be reserved for experts! Try this recipe and see how to make a special creation with refrigerated dough!
DANISH COCONUT COFFEE RING
- 1/4 cup butter or margarine
- 1/4 cup chopped nuts (may use either toasted almonds, pecans or walnuts)
- 2 tablespoons sugar
- 1/4 teaspoon almond extract
- 1 egg white
- 1 tablespoon water
- 12 soft coconut macaroon cookies, broken into bite-sized pieces OR 2 cups finely crushed crisp macaroon cookies
- 2 cans (8 oz. each) crescent dinner rolls
- sugar to sprinkle over the top
Preheat oven to 375 degrees. In a medium saucepan, melt the butter and stir in the cookie crumbs, nuts, 2 tablespoons sugar and almond extract. Mix well an set aside. Separate each can of crescent dough into 2 large rectangles. Overlap long sides of 2 of the rectangles and firmly press edges and perforations to seal (this prevents separation during baking). Roll or pat out to form a rectangle about 16x10 inches. Repeat with the remaining 2 rectangles. Sprinkle crumb mixture over dough. Starting at the longer side, roll up each rectangle, pressing edges to seal. On ungreased baking sheet, place rolls seam-side down, side by side, and twist together. Form into a ring, firmly pressing ends together. Combine egg white and water and brush over ring. Sprinkle with sugar. Bake for 30-35 minutes until golden brown. Serve warm. Yield: 8-10 servings.
Hint: If necessary, cover with foil during last 10 minutes of baking to prevent overbrowning on top.