Recipe by Rhodes Bake-N-Serv

Chocolate, coconut and brown sugar are hiding inside this nut covered recipe. Full Recipe:

Ingredients Nutrition

  • 8 rhodes frozen texas rolls or 16 rhodes frozen dinner rolls, thawed but still cold
  • 3 tablespoons butter, softened
  • 12 cup brown sugar
  • 12 cup semi-sweet chocolate chips
  • 12 cup shredded coconut
  • 1 egg, beaten
  • 14 cup chopped pecans


  1. Spray counter lightly with non-stick cooking spray. Press each Texas roll or 2 dinner rolls combined into a 5-inch circle. In a small bowl, combine butter, brown sugar, chocolate chips, and coconut. Place 2-3 tablespoons mixture in the middle of each roll. Moisten edges with water. Fold in half and press edges to seal. Place on sprayed baking sheet. Using scissors, cut sealed edge 4-5 times to make claws. Brush with egg and sprinkle with pecans. Cover with sprayed plastic wrap.
  2. Let rise 30 minutes. Remove wrap and bake at 350°F 20 minutes or until golden brown.

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