1 pkg. yeast
2 beaten eggs
1 c. sugar
1/2 c. sour cream
1/2 c. melted butter
1 tsp. salt
1 c. flaked coconut
2 tsp. grated orange peel
2 3/4 c. flour

Soften yeast in 1/4 cup warm water. Stir in eggs, 1/4 cup sugar, sour cream, melted butter and salt. Stir in 2 3/4 cups flour. Knead 3-5 minutes. Put in greased bowl and let rise 1 1/2 hours or until double. Punch down. Divide in half. Let dough rest 10 minutes, then roll each half into a 12-inch circle.

Spread each circle with melted butter, then sprinkle with half of a mixture of remaining sugar, orange peel and 3/4 cup coconut. Cut into 16 crescent rolls. Place in round 9-inch greased pans, let rise until double. Bake at 350 degrees for 25-30 minutes, remove from oven, top with glaze and sprinkle with coconut.

GLAZE:

1/4 c. orange juice
1/4 c. butter
1/2 c. sour cream
1/2 c. sugar

Heat to boiling, boil 3 minutes, stirring constantly.