Coconut Pecan Doughnut Poppers

Name: Coconut Pecan Doughnut Poppers
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: makes 32
Ingredients: 1 can(s) pillsbury grands buttermilk bisquits; 1/4 c chopped pecans; 2 clove finely shredded coconut; 2 c confectioners' sugar; 2 tsp vanilla extract; 1/2 tsp rum extract; 1/2 tsp butter flavor; 3 Tbsp milk

By Linda Griffith
@sothernladee

This is such a wonderful desert and uses ingredients that we normally have on hand. It's so easy you will find yourself making them quite often. The recipe and photo is from Pillsbury.

Rating:

★★★★★ 2 votes5

Comments:

7 Comments

Serves:

makes 32

Prep:

35 Min

Cook:

20 Min

Ingredients

1 can(s)

pillsbury grands buttermilk bisquits
1/4 c

chopped pecans
2 clove

finely shredded coconut
2 c

confectioners' sugar
2 tsp

vanilla extract
1/2 tsp

rum extract
1/2 tsp

butter flavor
3 Tbsp

milk
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How to Make Coconut Pecan Doughnut Poppers

Step-by-Step

Heat oven to 350 degrees. Separate dough into 8 biscuits. Cut each biscuit into 4 wedges. Roll each wedge into a ball. Place 1 inch apart on ungreased cookie sheet. Bake 13 to 17 minutes until light golden brown. Cool for 5 minutes on cooling rack. Meanwhile in food processor, place pecans. Process 15 seconds until they are ground. Transfer nuts to a shallow dish. Place coconut into another shallow dish. In small bowl combine powdered sugar, vanilla, rum extract, vanilla extract and butter flavoring and milk. Beat with wire whisk until blended and smooth.
Line cookie sheet with parchment paper When cooled, dip half of each pepper in glaze allowing glaze to drip off before dipping glazed portion into nuts. Place on lined cookie sheet. Put into freezer for about five minutes to set glaze. Dip the uncoated side of each pepper into glaze, allowing excess glaze to drip off before dipping in into coconut. Place on cookie sheet. Let stand five minutes for glaze to set. Keep tightly covered in refrigerator until ready to eat.

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