South American Coconut Pastries

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
5 tablespoons orange juice
1 egg white
Coconut Filling

Sift dry ingredients into bowl; cut in butter. Mix in orange juice, a little at a time, until ball of dough is formed (dough will be rather dry). Press together lightly. Wrap in wax paper and chill 1 hour.

Roll the dough 1/8 inch thick on a lightly floured board. Cut with a 3 1/2 inch cookie cutter. Put 1 teaspoon Coconut Filling on half of each round. Moisten edges and fold over. Seal edges with a fork. Arrange on greased baking sheet and brush with slightly beaten egg white. Bake at 425 degrees F for 10 minutes, or until delicately browned.

Makes 1 1/2 to 2 dozen.

Coconut Filling:
1 1/2 cups flaked coconut
1 tablespoon cornstarch
1/3 cup granulated sugar
3/4 cup evaporated milk
2 egg yolks, beaten
3 tablespoons melted butter

Mix coconut, cornstarch, sugar and evaporated milk. Cook over low heat, stirring for 5 minutes. Add egg yolks and butter, stirring. Stir over low heat for 2 minutes. Cool.