Ingredients
1-1/4 cups sweetened shredded coconut, divided1 cup semisweet chocolate chips, divided3/4 cup chopped pecans3 large eggs, room temperature, divided use4-1/2 to 5 cups all-purpose flour1/2 cup sugar1 teaspoon salt1 package (1/4 ounce) active dry yeast1 cup 2% milk5 tablespoons butter, divided
Preparation
In small bowl, combine 1 cup coconut, 3/4 cup chocolate chips, pecans and 1 egg; set aside. In large bowl, combine 1 cup flour, sugar, salt and yeast. In small saucepan, heat milk and 4 tablespoons butter to 120°-130°; add to flour mixture, beating until smooth. Add remaining eggs and enough remaining flour to form a soft dough.
Turn dough onto a lightly floured surface. Knead until smooth and elastic, 6-8 minutes. Place in greased bowl, turning once to grease top. Cover; let rise in warm place until doubled, about 1 hour.
Punch dough down; turn onto lightly floured surface. Roll dough into an 18x10-in. rectangle. Melt remaining butter and brush over dough; spread with reserved chocolate mixture.
Roll up dough jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on greased baking sheet. Pinch ends together to form a ring.
With scissors, cut from outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 1 hour.
Bake at 350° for 20-25 minutes or until golden brown. Sprinkle with remaining chocolate chips; let stand for 5 minutes. Spread melted chips; sprinkle with remaining coconut. Carefully remove from pan to a wire rack to cool.
