Almond-Macaroon Coffee Cake

Almond-Macaroon Coffee Cake


  • 2 tablespoons LAND O LAKES® Unsalted or Salted Butter, softened
  • 4 tablespoons McCormick® Cinnamon Sugar
  • 2 cans Pillsbury® Grands!® Jr. Golden Layers® refrigerated Butter Tastin® biscuits
  • 1 1/2 cups flaked coconut
  • 1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
  • 2 LAND O LAKES® Eggs
  • 1 1/2 teaspoons McCormick® Pure Vanilla Extract
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • 1/2 cup Fisher® Chef’s Naturals® Natural Sliced Almonds
  • 1/3 cup Hershey's® Special Dark® chocolate baking chips
  •  Fresh mint leaves, if desired


  1. Heat oven to 350°F. Grease bottom and sides of 13x9-inch glass baking dish with 1 tablespoon of the butter. Place 3 tablespoons of the cinnamon sugar in large resealable food-storage plastic bag. 
  2. Separate dough into 20 biscuits; cut each into quarters. Place in bag with cinnamon sugar; shake to coat. Arrange pieces in dish; sprinkle with coconut. 
  3. Measure 1/2 cup of the condensed milk in small microwavable measuring cup; set aside. Pour remaining condensed milk into medium bowl. Add eggs, 1 teaspoon of the vanilla and almond extract; beat with wire whisk until well blended. Spoon over biscuit pieces; sprinkle with almonds and remaining 1 tablespoon cinnamon sugar. 
  4. Bake 30 to 35 minutes or until golden brown. Cool on cooling rack 20 minutes. 
  5. Meanwhile, add remaining 1 tablespoon butter and chocolate chips to reserved condensed milk. Microwave on High 30 to 45 seconds or until chips are melted; stir until smooth. Stir in remaining 1/2 teaspoon vanilla. 
  6. To serve, cut into 15 squares. Place on individual plates; drizzle scant tablespoon chocolate mixture over each serving. Garnish with mint. Serve warm.

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