Now, a few things stand out about this recipe for Coconut-almond Doughnut Pop-ems, created by Kathy Matulewicz of Clifton, New Jersey.
First? The recipe was created by a fellow Jersey girl. Clifton is a different part of the state than I grew up in, but still, this matters. Second, the recipe is for Coconut-Almond Doughnut Pop-ems. I don't even know what that means, but based on the picture, I want them in my mouth.
Third, they include an ingredient called "imitation butter flavor". What? Have you ever heard of that?
Fourth, they are easy. As the inventor puts it, "Family favorite doughnuts just got easier! Cut up biscuits; bake up into mini doughnuts, then glaze and sprinkle for the perfect finish." Oh joy! Here's the recipe.
- 1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
- 3/4 cup hole Almonds
- 2 cups shredded coconut
- 2 cups powdered sugar
- 2 teaspoons Vanilla Extract
- 1/2 teaspoon Pure Almond Extract
- 1/2 teaspoon McCormick® Imitation Butter Flavor
- 3 tablespoons milk
- Heat oven to 350°F. 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 or until light golden brown. Cool 5 minutes on cooling rack.
- Meanwhile, in food processor, place almonds. Process 15 to 30 seconds until almonds are ground. Transfer almonds to shallow dish. Place coconut in another shallow dish. In small bowl, combine powdered sugar, vanilla, almond extract, butter flavor and milk; beat with wire whisk until blended and smooth.
- Line cookie sheet with cooking parchment paper. When cooled, dip half of each pop-em in glaze, allowing excess glaze to drip off before dipping glazed portion into almonds. Place on lined cookie sheet. Freeze 5 minutes to set glaze, if necessary.
- Dip the uncoated side of each pop-em in glaze, allowing excess glaze to drip off before dipping into coconut. Place on cookie sheet. Let stand 5 minutes for glaze to set. Store tightly covered.