- 1 (8 ounce) package refrigerated crescent rolls
- 1 1/2 cups chopped pecans, divided
- 3/4 cup confectioners' sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 (12 ounce) jar apricot preserves
- 3/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup cold butter or margarine
- 1 cup flaked coconut
- Unroll crescent dough into a rectangle; press into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with 1 cup pecans, confectioners' sugar, cinnamon and nutmeg. Drop preserves over the top.
- In a bowl, combine the flour and brown sugar; cut in butter. Add the coconut and remaining pecans. Sprinkle over preserves. Bake at 375 degrees F for 25-30 minutes or until golden brown. Cool on a wire rack before cutting.