1 tube (8 oz.) refrigerated crescent rolls
1 1/2 c. chopped pecans
3/4 c. confectioners sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 jar (12 oz.) apricot preserves
3/4 c. flour
1/2 c. packed brown sugar
1/2 c. cold butter
1 c. flaked coconut

Unroll crescent dough into a rectangle; press into a greased 13x9x2-inch baking pan. Sprinkle with 1 cup pecans, confectioners sugar, cinnamon and nutmeg. Drop preserves over the top.

In a bowl, combine the flour and brown sugar; cut in butter. Add the coconut and remaining pecans. Sprinkle over preserves.

Bake at 375°F for 25-30 minutes or until golden brown. Cool on a wire rack before cutting.