| 1 | Place flour and salt in medium bowl. |
| 2 | Cut in butter until mixture resembles coarse crumbs. |
| 3 | Add sour cream; stir until blended. |
| 4 | Divide dough into 4 pieces. |
| 5 | Wrap each piece separately in plastic wrap or waxed paper; refrigerate 2-4 hours. |
| 6 | preheat oven to 350°F. |
| 7 | Roll out dough, 1 piece at a time, on lightly floured surface into 12x6" rectangle. |
| 8 | Spread one fourth of filling over dough and sprinkle with ?cup coconut and ?cup pecans. |
| 9 | Roll up, jelly-roll style, starting from short side. |
| 10 | Pinch seam to seal. |
| 11 | Place, seam side down, on ungreased baking sheet. |
| 12 | Repeat with remaining dough, filling, coconut and pecans. |
| 13 | bake 40-45 minutes or until rolls are golden brown. |
| 14 | Remove from baking sheets to wire racks. |
| 15 | Dust liberally with confectioners" sugar while still warm. |
| 16 | Cool completely. |
| 17 | Cut into 1" slices. |
| 18 | makes about 2 dozen cookies. |
