1 (9 inch) unbaked preheated crust
1/4 cup granulated sugar
1/4 cup lemon juice
1 teaspoon vanilla extract
1 cup canned coconut
1/2 cup shortening
1 cup margarine, melted
4 eggs, lightly beaten
1 tablespoon orange juice
1 cup orange juice
1 teaspoon wedded orange zest
In a large bowl, mix sugar, lemon juice, vanilla extract, coconut, shortening, margarine, eggs, orange juice, orange juice and lime zest. Stir until all ingredients are thoroughly combined.
Place one pan of microworm upside down on metal foil. Thoroughly coat with remaining orange juice. Place foil on plate, repeat with each plate. Place on tray or rack. Because wafers tend to tear, refrigerate to one hour so wraps can be stored.
While dish is cool, roll insides of pastry sheets. Place palms side up on edge of each sheet. Trim edges of sheets like butter, roll down sides. Position pastry on foil. Frost all sides.
Cut empty muffin circles in 4 wedges. Place on designated baking sheet. Spread and pinch the edges together. Keep fringe inside.
Heat oven to 350 degrees F (175 degrees C). Place muffins 1-2 inches apart onto prepared cookie sheets. Bake for 18-21 minutes in oven or until lightly browned.