Caramel-Filled Butter Crescents

Butter pastry filled with caramel and a touch of coconut...a must try! Found this recipe online; yield was not provided, so I'm just guessing.

• Ready In: 1 hr 45 mins
• Yields: 30 cookies

Ingredients

• 3  cups flour
• 1⁄2 cup powdered sugar
• 1  teaspoon baking powder
• 1⁄4 teaspoon salt
• 1  cup  chilled butter, cut into small pieces
• 6 -7  tablespoons  ice water
• 0.5 (14 ounce) package  caramels
• 2  tablespoons milk
• 1⁄2 cup  shredded coconut
• 1  large egg
• 1  tablespoon water

Directions

1. Whisk together the flour, powdered sugar, and salt in a large bowl.
2. Cut in the butter until mixture resembles pea-sized crumbs.
3. Add the water, 1 tablespoons at a time; toss with a fork until dough holds together. Divide dough in half; cover and refrigerate until firm, at least 30 minutes.
4. Meanwhile, melt the caramels and milk together in a saucepan over low heat, stirring constantly; stir in coconut.
5. Remove pan from heat; cool.
6. Working with 1 portion of dough at a time, roll out on a lightly floured surfact to 1/8" thickness. Cut with a 3" round smooth or scalloped cookie cutter. Gently reroll trimmings and cut to make more cookies.
7. Preheat oven to 400*F. Line 2 cookie sheets with parchment paper.
8. Beat the egg and water in a cup; set aside.
9. Place 1/2 teaspoons caramel mixture in the center of each cookie; moisten edges of dough with the egg mixture.
10. Fold dough in half; firmly press edges together to seal.
11. Place cookies on the prepared sheets; brush with egg wash. Cut 3 slashes across the top of each cookie with the tip of a knife.
12. Bake 15-20 minutes, or until golden brown. Transfer cookies to wire racks and cool completely. Store airtight at room temperature.