12 slices thick white bread, crust removed
1/4 c. light brown sugar, packed
1/4 c. soft butter
3/4 c. flaked coconut
Jelly, jam or peanut butter

Preheat oven to 425 degrees. Roll each slice of bread slightly with rolling pin. Cream sugar with butter; use to spread on bread slices. Sprinkle coconut in a layer on waxed paper. Place bread slices, sugar side down, on coconut, pressing into coconut. Spread top of bread with jelly. Roll up from short side to form small jelly rolls. Place, seam side down, on cookie sheet (secure rolls with wooden picks, if necessary). Bake 4 to 5 minutes or until golden. Serve warm.