Chocolate Coconut Cronut
Minutes Prep Time: 15
Minutes Total Time: 30
Servings: 8
Difficulty: easy
Minutes Prep Time: 15
Minutes Total Time: 30
Servings: 8
Difficulty: easy
1 pkg (38 oz each) Marie Callender's® Coconut Cream Pie (thawed accoring to package directions)
1 pkg (8 oz each) refrigerated crescent roll dough
1/2 cup semisweet chocolate chips
Sprinkles, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 20 mg | 2% |
Carbohydrate | 30 g | 10% |
Cholesterol | 7 mg | 2% |
Total Fat | 15 g | 23% |
Iron | 1 mg | 8% |
Calories | 261 kcal | 13% |
Sodium | 278 mg | 12% |
Protein | 3 g | 7% |
Saturated Fat | 7 g | 35% |
Sugars | 14 g | 1% |
Vitamin C | 0 |
Preheat oven to 350°F Line baking sheet with parchment paper.
Remove dough from package; press seams together to create a rectangle of dough. Using a 3-inch cutter, cut out circles in the middle of each of the larger circles.
Place cronuts on parchment paper; bake 12 to 14 minutes or until golden brown. Place on a wire rack to cool completely.
In a small bowl, blend 2 slices of the Marie Callender's®Coconut Cream Pie (crust and filling) until smooth. Cut the cronuts in half and fill with pie mixture; replace tops.
Place morsels in a small microwave-safe bowl. Microwave on HIGH 20 seconds; stir. Microwave on high 20 seconds more or until softened; stir until mixture is melted completely. Spoon melted chocolate over tops of cronuts; top with sprinkles if desired.
For a spring decorating idea, instead of topping with a chocolate glaze, use white chocolate colored with food coloring.. Add a nest of cocnut to the top of the cronut and line with chocolate eggs.
Chocolate Coconut Cronut