3 cups of all purpose flour, plus extra for dusting
1/3 cup of confectioner’s sugar
1 teaspoon of baking powder
1/4 teaspoon of salt
2 sticks chilled butter, diced, plus extra for greasing
6-7 tablespoons of iced water
1 pound of soft caramel candies
2 tablespoons of milk
1/2 cup of dry unsweetened coconut
1 egg, beaten
1-Put the flour, sugar, baking powder, and salt into a large bowl and mix together thoroughly.
2-Add the butter ad rub it in with your fingertips until the mixture resembles bread crumbs.
3-Add the iced water, a teaspoon at a time, until the pastry comes together.
4-Cover with plastic wrap and chill in the fridge for 30 minutes.
5-Heat the caramel with the milk in a heatproof bowl set over a saucepan of simmering water, stirring continuously, until the caramel has completely dissolved
6-Remove from the heat, stir in the coconut, and let cool.
7-Preheat the oven to 400 F.
8-Line a baking sheet with greased parchment paper.
9-Roll out the pastry on a lightly floured work surface and use a 3 inch cutter to cut out 14 circles, rerolling the trimmings, if necessary.
10-Place 1 teaspoon of the caramel mixture in the middle of each circle and fold it in half.
11-Sel the edges with a fork.
12-Put the pastries on the prepared baking sheet and brush them with the beaten egg.
13-Bake in the oven for about 10 minutes, until golden brown.
14-Remove from the oven and let cool.