Dessert: Almond-Macaroon Coffee Cake

Buttery, flaky biscuits are the center of an indulgent macaroon coffee cake.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Almond-Macaroon Coffee Cake

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

2 tablespoons unsalted or salted butter, softened
4 tablespoons cinnamon sugar
2 cans Pillsbury™ Grands!™ Jr. Golden Layers® refrigerated Butter Tastin® biscuits
1 1/2 cups flaked coconut
1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
2 eggs
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon pure almond extract
1/2 cup sliced almonds
1/3 cup dark chocolate baking chips
Fresh mint leaves, if desired

Instructions

Heat oven to 350 °F. Grease bottom and sides of 13x9-inch glass baking dish with 1 tablespoon of the butter. Place 3 tablespoons of the cinnamon sugar in large resealable food-storage plastic bag.
Separate dough into 20 biscuits; cut each into quarters. Place in bag with cinnamon sugar; shake to coat. Arrange pieces in dish; sprinkle with coconut.
Measure 1/2 cup of the condensed milk in small microwavable measuring cup; set aside. Pour remaining condensed milk into medium bowl. Add eggs, 1 teaspoon of the vanilla and almond extract; beat with wire whisk until well blended. Spoon over biscuit pieces; sprinkle with almonds and remaining 1 tablespoon cinnamon sugar.
Bake 30 to 35 minutes or until golden brown. Cool on cooling rack 20 minutes.
Meanwhile, add remaining 1 tablespoon butter and chocolate chips to reserved condensed milk. Microwave on High 30 to 45 seconds or until chips are melted; stir until smooth. Stir in remaining 1/2 teaspoon vanilla.
To serve, cut into 15 squares. Place on individual plates; drizzle scant tablespoon chocolate mixture over each serving. Garnish with mint. Serve warm.

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