Ingredients
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
5
tablespoons hazelnut spread with cocoa
4
oz dark cocoa candy melts or coating wafers
3/4
cup shredded sweetened coconut
Preparation
Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
Unroll 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls on work surface. Separate into 2 rectangles; pinch seams and perforations to seal. Spread 5 tablespoons hazelnut spread with cocoa evenly over both rectangles, leaving a clean edge on one side.
Starting with opposite side of clean edge, roll up each rectangle; pinch clean edge to seal, forming a long roll. Cut each roll into 8 equal pieces.
Place cut side up and 1 inch apart on cookie sheet. Bake 8 to 10 minutes or until light golden brown.
Meanwhile, melt 4 oz dark cocoa candy melts or coating wafers as directed on package.
Dip tops of each roll into melted candy, letting any excess drip off. Dip tops in 3/4 cup shredded sweetened coconut to cover; return to cookie sheet. Let stand until candy coating is set.
