Add the shredded coconut, sugar, ginger, nutmeg, vanilla, cinnamon, and bay leaf to a pan over medium heat. If using packaged coconut, add a small splash of water at the beginning to help soften the coconut as it cooks.

Cook for about 15 minutes, stirring throughout, until the coconut is tender and the filling is no longer wet.

Remove the bay leaf and set the filling aside.

Combine the flour, sugar, and yeast in a large bowl. Add the Crisco and work it into the dry ingredients until well incorporated.

Gradually add the water, along with the yellow food coloring if using, mixing until a smooth, soft dough forms.

Form the dough into a ball, cover, and let rest for 30 minutes.

Divide the dough into 16 roughly equal balls. Cover with a damp towel and let rest for another 20 minutes.

Making the Tarts

Preheat the oven to 350°F. Lightly grease a baking sheet.

On a lightly floured surface, roll each dough ball into a circle, taking care not to roll the dough too thin.

Place about 2 tablespoons of coconut filling on one half of each circle.

Lightly dampen the edges of the dough with water. Fold the dough over the filling, line up the edges evenly, and press to seal. Crimp the edges securely with a fork.

Repeat with the remaining dough and filling, then arrange the tarts on the prepared baking sheet.

Bake for 20 minutes.

Mix the sugar and water for the glaze. Remove the tarts from the oven and brush the tops with the glaze.

Return the tarts to the oven and bake for another 5 minutes.

Transfer to a wire rack and allow to cool before eating. Be careful, the coconut filling will be very hot.