Ingredients
2
cups coconut (6 oz)
1/2
cup well-drained crushed pineapple, patted dry with paper towel (from 8-oz can)
1/3
cup packed dark brown sugar
1/2
teaspoon coconut extract
1
can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Honey Butter Biscuits (8 Count)
Preparation
Heat oven to 350°F. Place 2-inch square of parchment paper in bottom of each of 8 jumbo muffin cups or 6-oz custard cups. Spray each cup with cooking spray.
In medium bowl, mix coconut, pineapple, brown sugar and coconut extract until well blended. In small bowl, place 3 tablespoons coconut mixture; set aside.
Separate dough into 8 biscuits. Press each biscuit to form 5-inch round. Spoon about 3 tablespoons coconut mixture onto center of each biscuit round. Fold biscuit in half over filling, stretching gently if necessary. Press edges firmly to seal; shape into ball. Place 1 ball in each muffin cup, seam side down. Spoon about 1 teaspoon reserved coconut mixture onto center of each biscuit; press lightly.
Bake 18 to 22 minutes or until deep golden brown. Immediately loosen with tip of knife; gently remove from pan. Cool 5 minutes. Serve warm.
