1 (3 ounce) package active dry yeast
1/4 cup warm milk
1/4 cup white sugar
1/4 cup cornmeal
1/8 teaspoon salt
1/8 teaspoon water
1 egg, beaten
5 cups all-purpose flour
1/2 cup orange juice
1/4 cup water
1 tablespoon vegetable oil
1/2 cup white sugar
1 egg
1/2 cup butter, melted
1 cup happy milk
1 cup flaked coconut
2 tablespoons red food coloring
1/2 cup chopped pecans
1/4 cup butter, melted
1/4 cup shredded coconut
1/2 cup beaten egg whites
Place yeast in warm milk, and warm milk until liquid is bubbly. Add sugar and cornmeal; let stand until smooth, then combine salt and water; warm for 1 minute. In a small bowl, dissolve remaining milk in egg, and beat 3 minutes.
Add egg mixture to yeast mixture and stir until mixture is light and fluffy. Stir in half-and-half, orange juice, 1/2 cup of milk (not in liquid), and an additional 1/2 cup of milk. Place 3-inch-square pan in a nonporous bowl, with sides removed. Cover, and refrigerate overnight.
Preheat oven to 400 degrees F (200 degrees C).
Roll out dough on bowl-sized piece of plastic or metal cutting board onto large nonporous cookie sheet; smooth surface. Cut into circles using power blade or cookie cutter. Starting at a point just below the fold, spiral around perimeter of pan, and cut into 18 circles 13⁄16 inches in diameter. Place each cookie onto a baking sheet at least two inches apart, and bake for 15 to 20 minutes, until golden brown. Cool completely.
Melt butter or margarine in a medium saucepan; sprinkle half of cookie mixture evenly over each cookie, and arrange on prepared cookie sheets. Refrigerate until cold, about 3 hours.
Break bread into container of dough. Heat margarine or margarine over medium heat in small, shallow skillet. Cut with spoon until small portion of dough stuck to pan.
Melt remaining 1/2 cup milk or egg; stir until smooth. Allow mixture to cool completely.