Almond Joy Croissant Rolls with Coconut Drizzle

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup sugar
• 1 teaspoon salt
• 1 cup unsalted butter, cold, cubed
• 1 cup milk, warm
• 1 package active dry yeast
• 1 cup semi-sweet chocolate chips
• 1 cup shredded coconut, sweetened
• 1 cup sliced almonds, toasted
• 1 large egg, beaten

• 1 cup powdered sugar
• 2 tablespoons coconut milk
• 1 teaspoon vanilla extract

1. 01
   In a small bowl, dissolve yeast in warm milk and let it sit for 5 minutes until frothy.
2. 02
   In a large bowl, combine sifted flour, sugar, and salt. Add the cubed butter and rub it into the flour mixture until it resembles coarse crumbs.
3. 03
   Pour the milk and yeast mixture into the flour mixture. Stir until a dough forms. Knead lightly, form into a ball, and chill for 1 hour.
4. 04
   Roll out the dough into a rectangle on a floured surface. Fold the dough into thirds, like a letter. Chill for another 30 minutes.
5. 05
   Roll out the dough again into a large rectangle. Sprinkle chocolate chips, shredded coconut, and sliced almonds over the surface.
6. 06
   Cut the dough into triangles and roll each triangle from the wide end to the tip, forming a crescent shape. Place on a baking sheet.
7. 07
   Brush each roll with beaten egg. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes or until golden brown.
8. 08
   For the coconut drizzle, mix powdered sugar, coconut milk, and vanilla extract until smooth. Drizzle over warm croissant rolls.