Ingredients
5
tablespoons butter, melted
1/2
cup packed brown sugar
3/4
cup drained crushed pineapple in juice (from 20-oz can)
1/2
cup macadamia nuts, chopped, toasted
3/4
cup coconut, toasted
3/4
cup granulated sugar
1
teaspoon coconut extract
1
can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Sweet Hawaiian Biscuits (8 Count)
Preparation
Heat oven to 325°F. Spray 13x9-inch pan with cooking spray.
Place 3 tablespoons of the melted butter in pan; spread to cover bottom of pan. Sprinkle brown sugar evenly over butter. Top with pineapple, nuts and 1/2 cup of the coconut.
In medium shallow bowl, mix granulated sugar and extract until well blended. Stir in remaining 1/4 cup coconut.
Separate dough into 8 biscuits. Brush both sides of each biscuit with remaining 2 tablespoons melted butter. One biscuit at a time, press each side lightly into granulated sugar mixture. Arrange coated biscuits in single layer on pineapple mixture in pan. Sprinkle any remaining sugar mixture over top.
Bake 40 to 45 minutes or until biscuits are golden brown and pineapple mixture is bubbly. If necessary, cover pan with foil for last 5 minutes of bake time to prevent overbrowning. Cool in pan 10 minutes.
Place heatproof serving platter or foil-lined cookie sheet upside down over pan. Turn platter and pan over; remove pan. Scrape any pineapple mixture from bottom of pan; spread evenly over biscuits. Serve warm.
