Mix water with sugar

Brush mixture on baked tarts (After first 20 minutes)

In a pan, on medium heat combine coconut, nutmeg, cinnamon, sugar, ginger, and bay leaf.

Mix for about 15 minutes (till flavors are combined and coconut is tender)

Set aside

Add flour, sugar and yeast, crisco to a bowl and combine ensuring that crisco is well incorporated into mixture.

Add water, in sections, to flour mixture (and coloring if using) until a smooth texture is achieved.

Make dough into a ball and leave to sit for 30 minutes.

Separate dough into approximately 16 balls. (big enough to hold approximately 2 tablespoons of coconut)

Cover with a damp towel (let sit for 20 minutes)

Heat oven to 350 degrees

Lightly grease a baking sheet

Roll out dough balls into circles.

Place approx 2 tablespoons of coconut mixture on one-half of dough

Dampen edges of dough circle with water.

Fold over half of dough over coconut

Seal edges with a fork

Repeat till all dough is filled with coconut

Place on baking sheet and bake for 20 minutes

Brush glaze on baked tarts

Bake for another five minutes

Set aside to cool (Be careful. Hot coconut can burn)