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Export 12 ingredients for grocery delivery
Step 1
Preheat the oven to 375°F.
Step 2
In a small saucepan melt the butter. Add the shredded coconut, sugar, honey and milk. Cook for 2 minutes stirring constantly then remove from the heat and mix in the almond extract. Set aside to cool.
Step 3
Tear a large piece of parchment and place it flat on the counter.
Step 4
Unroll the crescent rolls and press together the perforations. Shape into an 8 x 15-inch rectangle.
Step 5
Whip together the softened cream cheese, crushed pineapple, sugar, flour and vanilla.
Step 6
Spread down the center of the dough. Arrange the coconut mixture on top.
Step 7
Cut diagonal strips to within 1/4 inch of the filling. Fold the strips over each other.
Step 8
Brush with the beaten egg and sprinkle with the turbinado sugar.
Step 9
Bake for 25 minutes until golden. Rest for 10 minutes before cutting.
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