I was compensated for creating this scrumptious recipe for Chocolate Caramel Toasted Coconut Turnovers but all opinions are my own.
Early this morning, in the predawn hours, my husband flipped the laundry just before leaving for work. Paige has a very early soccer game and needed her uniform washed and dried (thank you, dear child, for leaving it to the last minute!). Though our dryer is two floors below my bedroom, I woke up and instantly knew something was wrong — a faint bump-bump-BUMP! clued me in. As I stumbled out of bed, he asked what was wrong.
“You can’t put shin guards in the dryer,” I replied, barely forming coherent sentences. He took care of it … but I am sure that when I see him later today, he will ask how I knew — from two floors away — that he’d put the shin guards in the dryer. That’s my magical power (ha!) — I hear things that others can sleep through. Okay, maybe it’s not so magical.
Puff pastry is magical. That flaky, crunchy exterior that gives way to a layered, pillowy inside is just dreamy — like rainbows, unicorns and mystical creatures. Okay, maybe not quite that magical, but there is something about the combination of textures that I just adore.
Call me crazy.
I also adore anything that combines chocolate, caramel and toasted coconut into one sweet pastry. Like in these Chocolate Caramel Toasted Coconut Turnovers.
To make these, you toast coconut and then pile it on squares of puff pastry with a good dollop of Betty Crocker Hershey’s Chocolate Caramel Frosting. Then you fold, seal and bake. It couldn’t be easier, and the end result is absolutely delicious. I love the way the unsweetened puff pastry offsets the sweetness of the filling.
- 1/4 cup sweetened flake coconut
- 1 sheet puff pastry dough, thawed according to package directions
- 4 heaping tablespoons Betty Crocker Hershey’s Chocolate Caramel Frosting
- Heat a small skillet on the stove. Add the coconut and toast gently until golden. Set aside.
- Cut the puff pastry dough into four even pieces. Top each one with a heaping tablespoon of frosting and 1/4 of the coconut. Fold the puff pastry over and seal the edges, gently rolling them for added security.
- Bake for 23-25 minutes, until golden. Let cool slightly before enjoying.
Disclosure: I created this recipe for the fine folks at Betty Crocker who have a fabulous new line of Hershey’s products. Although I was compensated for my efforts, all opinions are my own.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.