1 (8 oz.) pkg. cream cheese
2 sticks butter
2 c. flour
2 c. apricot preserves
Cinnamon
Sugar
1 c. chopped pecans
1 can shredded coconut

Blend well soft cream cheese and butter. Add flour and knead with hands slightly. Form into large ball and refrigerate until thoroughly chilled. Divide into 3 equal parts. Roll each as thin as possible on floured board. Spread apricot preserves over each oval sheet. Then sprinkle lightly with cinnamon and sugar, then pecans and lastly coconut. Roll each as a log, pinch edges tightly. Bake on ungreased cookie sheet for 1 hour at 350 degrees. Cut while warm into 1/2 inch slices. Sprinkle with powdered sugar. Store in covered container.