Coconut Geminies

2 pkg. active dry yeast
1/4 c. warm water
3 c. flour
1 Tbsp. + 1/3 c. sugar
1 c. butter
2/3 c. (6 oz. can) evaporated milk
4 egg yolks (reserve whites for meringue)
1 1/3 c. flaked coconut

Coconut Meringue:
4 egg whites
2/3 c. sugar
1 1/3 c. flaked coconut

Preheat oven to 375 degrees. Soften yeast in warm water.
Measure flour and 1 tablespoon sugar into mixing bowl. Cut in butter until mixture resembles coarse crumbs. Add evaporated milk, egg yolks, coconut and yeast; beat until smooth. Toss dough on floured surface until no longer sticky. Roll out half at a time on surface, sprinkled with 1/3 cup sugar, to an 18 x 6-inch rectangle. Spread each with 1/3 of meringue; reserve remainder. Starting with 18-inch side, roll up jelly-roll fashion; cut each roll into 12 (1 1/2-inch) slices. Place, cut side up, in well-greased 2 1/2-inch muffin cups. Spoon reserved meringue in mounds on top of each roll. Let rise in warm place until light and doubled in size, about 15 minutes.
Bake at 375 degrees for 15 to 17 minutes.
Coconut Meringue: Beat 4 egg whites at high speed of mixer until soft peaks form. Gradually add 2/3 cup sugar, beating well after each addition; continue beating until meringue stands in stiff peaks. Fold in 1 1/3 cups flaked coconut.
Note: These are tiny melt-in-your-mouth butter sweet rolls with spoonfuls of coconut meringue tucked inside.

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