Coconut Turnovers

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2 cups flour
3/4 tap. salt
2/3 cup fat
1/4 cup water
1/2 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-circles and pinch edges together. Bake in a hot oven (450 F.) for 30 to 40 minutes.

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