Our friends over at Simply Stacie have the absolute best descriptions of this deliciousness:
“For this recipe, you are going to want to make sure you have some wet wipes close by! It is super ooey-gooey sticky, but the taste more than makes up for the messy fingers. As I was taking these photos, I was trying to not get my camera all gross while I positioned the food. I was about 99% successful. At least, I didn’t get any on the lens because that would have been BAD! A little goo on the strap was no biggie.”
Ingredients
1 package Pillsbury refrigerated biscuits (10 biscuits)
2/3 cup Domino brown sugar
1/4 cup Aunt Jemima maple syrup
2 tbsp Land O’ Lakes melted butter
1 tsp McCormick vanilla extract
1/2 tsp coconut extract
1 cup Dole pineapple, chopped
1/4 cup almond slices
1/4 cup sweetened coconut flakes
Instructions
- Preheat oven to 350F.
- In a medium bowl, stir together brown sugar, maple syrup, butter, vanilla extract and coconut extract. Pour into a baking dish or casserole dish* and spread out evenly.
- Sprinkle almonds, coconut flakes and pineapple evenly over the caramel mixture.
- Place each biscuit in a single layer over top. Don’t worry if it doesn’t cover the entire surface because they will expand while baking.
- Bake for 30 minutes or into golden brown. Carefully flip over onto a large serving platter. Serve warm.
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Quick Tip: Add a dash of cinnamon over the top. It makes for a nice little touch.
Thank you to Simply Stacie for this awesome recipe!
