1/2 c. butter (butter)
1 pkg. (7 oz.) coconut (angel flake)
2 tbsp. cream
1/2 c. sugar
1 tsp. vanilla

Mix above ingredients and spread on thin crustless bread. Roll with rolling pin from point to point (on the bias). Hold together with toothpicks.

Cover with damp cloth and let stand several hours. Toast in moderate (350 degrees) oven for 20 minutes. If bread does not roll easily to flat stage, suggest putting it in a colander over boiling water for 1 or 2 minutes. Makes about 2 1/2 dozen.