Start again with active yeast. Add flour, sugar, olive oil, and salt. Mix by hand or with the dough hook on low speed for 1 minute. Once all of the ingredients are mixed, slowly knead for 7 minutes by hand or with your dough hook on low-medium speed. If your dough is too wet, add up to 1/4 cup more flour. After kneading, your dough should be smooth and elastic.

Shape the dough into a ball and place in a large mixing bowl that has been greased lightly with olive oil. Turn it over to coat all sides. Cover tightly with plastic wrap and allow to rise in a warm environment for 1 hour or until doubled in size.

Preheat oven to 375°F (190°C).parchment paper or silicone baking mats.

Once risen, punch the dough down to release the air. Turn the dough out onto a lightly floured surface. Using a sharp knife, slice dough in half. Then slice each half into quarters. You’ll have 6 pieces of dough, Flatten each piece with your fingers or use a rolling pin.

filling: Place the desiccated coconut, egg, milk and butter combine. stir and serve topped.

Place the filling on top of the dough on one side, then fold the other side over top.Pinch the edges to seal as best you can. Use a fork to crimp the edges. Brush the tops of each pocket with egg wash,and lightly sprinkle with desiccated coconut. Transfer dough to the baking sheets.

Bake in a preheated 375 degree F (190 degrees C) oven for 20 to 25 minutes, until well browned.