Instructions: Place flour and salt in medium bowl. Cut in butter until mixture resembles coarse crumbs. Add sour cream; stir until blended. Divide dough into 4 pieces. Wrap each piece separately in plastic wrap or waxed paper; refrigerate 2-4 hours.

Preheat oven to 350F. Roll out dough, 1 piece at a time, on lightly floured surface into 12x6" rectangle.

Spread one fourth of filling over dough and sprinkle with 1/4 cup coconut and 1/4 cup pecans. Roll up, jelly-roll style, starting from short side. Pinch seam to seal. Place, seam side down, on ungreased baking sheet. Repeat with remaining dough, filling, coconut and pecans.

Bake 40-45 minutes or until rolls are golden brown.

Remove from baking sheets to wire racks. Dust liberally with confectioners sugar while still warm.

Cool completely. Cut into 1" slices.

Makes about 2 dozen cookies.

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