2 pkgs. crescent rolls
3/4 c. sugar
3/4 c. toasted coconut
2 tbsp. grated orange rind

GLAZE:

3/4 c. sugar
1/2 c. dairy sour cream
2 tbsp. orange juice
1/4 c. butter

Boil glaze ingredients 3 minutes, stirring occasionally.

Combine 3/4 cup sugar, 3/4 cup toasted coconut and 2 tablespoons grated orange rind. Open crescent rolls and brush with melted butter, then sprinkle with sugar, coconut and orange rind mixture. Roll wedge, starting with small tip. Place in 9"x13"x1" pan. Bake in oven at 350 degrees for 25 to 30 minutes until golden brown. Leave in pan and pour glaze over hot rolls. Sprinkle on 1/4 cup coconut and glaze again.