Instructions

1 ½ to 2 cups flour
½ pound butter
½ pint sour cream

Cut butter into flour as for pie crust. Add sour cream. Mix well. Roll dough into a ball. Wrap in waxed paper and refrigerate overnight.

Remove dough ½ hour before ready to fix. Cut dough into 6 sections. Flour board before rolling. Roll as thinly as possible.

Fill each section with the following mixture:

1 3 ½ oz. can coconut
1 12 oz. jar apricot preserves

Roll up each of the 6 rolls. Bake in 375-degree oven for 20 minutes or until golden brown. Remove to cooling rack. Cool; the cut into one-inch slices. Dust with powdered sugar.