Argentinean Caramel-Filled Crescents

• 3 cups all-purpose flour
• 12 cup powdered sugar
• 1 teaspoon baking powder
• 14 teaspoon salt
• 1 cup butter, cut into small pieces
• 6 -7 tablespoons ice water
• caramel
• 2 tablespoons milk
• 12 cup flaked coconut
• 1 egg
• 1 tablespoon water

1. Place flour, powdered sugar, baking powder and salt in large bowl; stir to combine.
2. Cut butter into flour mixture with pastry blender or 2 knives until mixture forms pea-sized pieces.
3. Add water, 1 tablespoon at a time; toss with fork until mixture holds together.
4. Divide dough in half; cover and refrigerate 30 minutes or until firm.
5. Meanwhile, melt caramels and milk in medium saucepan over low heat, stirring constantly; stir in coconut.
6. Remove from heat; cool.
7. Working with 1 portion at a time, roll out dough on lightly floured surface to 1/8-inch thickness.
8. Cut dough with 3-inch round cookie cutter.
9. Reroll trimmings and cut out more cookies.
10. Preheat oven to 400F.
11. Grease cookie sheets; set aside.
12. Beat egg and water in cup.
13. Place 1/2 teaspoon caramel mixture in center of each dough round.
14. Moisten edge of dough round with egg mixture.
15. Fold dough in half; press edges firmly to seal in filling.
16. Press edges with fork.
17. Place crescents on prepared cookie sheets; brush with egg mixture.
18. Cut 3 slashes across top of each cookie with tip of knife.
19. Bake 15 to 20 minutes or until golden brown.
20. Remove cookies to wire racks; cool completely.
21. Store tightly covered at room temperature.
22. Note: These cookies do not freeze well.

allpurpose, powdered sugar, baking powder, salt, butter, water, caramel, milk, coconut, egg, water

Taken from www.food.com/recipe/argentinean-caramel-filled-crescents-145541 (may not work)