1/4 c. warm water (105 to 115 degrees)
1 pkg. active dry yeast
1 c. whipping cream
1/3 c. sugar
2 eggs
1/2 tsp. salt
3 1/4 c. all-purpose flour
1/2 c. cold butter
Coconut Filling (recipe follows)
Glaze (recipe follows)
Extra coconut for topping

COCONUT FILLING:

Cream 1/4 cup soft butter with 1/2 cup unsifted powdered sugar. Add 1/2 cup flaked coconut. Mix until well blended.

GLAZE:

Beat 1 egg with 2 tablespoons milk until egg is thoroughly incorporated.

1. Place warm water into bowl and add yeast. Stir until dissolved. Blend in cream, sugar, eggs and salt. Add 1/4 cup of the flour and mix well. Set aside.

2. Place the 3 cups flour into a separate bowl. With a pastry blender cut the butter into flour until butter is the size of small peas.

3. Pour yeast mixture over flour mixture and with rubber spatula fold until four is just moistened. Cover and refrigerate 2 hours to overnight.

4. Divide dough into 4 parts. On lightly floured surface roll each out into a 12-inch circle. Cut each round into 8 wedges.

5. Place 1 level teaspoonful of Coconut Filling onto wide end of each wedge. Roll up toward point. Curve into crescent shape.

6. Place on greased baking sheet. Brush with Glaze and sprinkle with coconut. Let rise about 1 hour until puffy and almost doubled.

7. Bake at 375 degrees for 12 to 15 minutes or until golden brown.