Recipe: Coconut Almond Cups (using refrigerated crescent roll dough, 1985)

COCONUT ALMOND CUPS

1/4 cup sugar
1/4 cup finely chopped almonds
1 tablespoon margarine, softened
1/2 teaspoon almond extract
1/2 teaspoon grated orange peel
1/4 teaspoon vanilla
1 egg
1/4 cup coconut
1 (8 oz.) can Pillsbury Refrigerated Quick Crescent Dinner Roll Dough
3 tablespoons Kraft cherry preserves
FOR THE GLAZE:
1/2 cup powdered sugar
2 to 3 teaspoons orange juice

Heat oven to 375 degrees F. Grease 8 muffin cups.

In small bowl, combine sugar, almonds, margarine, almond extract, orange peel, vanilla and egg until well blended; fold in coconut.

Separate dough into 8 triangles. Place each triangle in prepared muffin cup; press dough to cover bottom and sides, forming 1/4-inch rim. Spoon about 1 tablespoon almond mixture into each cup; spoon scant 1 teaspoon preserves over almond mixture.

Bake at 375 degrees F for 15 to 20 minutes or until deep golden brown. Remove from pan.

In small bowl, combine glaze ingredients; drizzle over crescent cups.

Makes 8 sweet rolls
From: Recipelink.com
Source: Recipe booklet: Incredible Crescents, The Pillsbury Company, 1985