Coconut Turnovers

• 2 cups flour
• ¾ tsp. salt
• 2/3 cup fat
• ¼ cup water
• ½ cup butter or margarine
• 1 cup sugar
• 3 cups fresh grated coconut

Sift the salt and flour together. Cut or rub in fat until well blended. Add the water slowly to make a stiff paste. Roll out on a slightly floured board to a thickness of 1/8 inch. Cut 4-inch circles for the turnovers. Cream the butter and sugar well. Add coconut and mix thoroughly. Place about 2 tbsp. of this mixture on each circle of pastry. Fold pastry over to form a semi-circle and pinch edges together. Bake at 375 degrees for 30 to 40 minutes.