• Have the Perfect All-Butter Pie Crust Dough, divided into two portions waiting for you in the fridge.

Make the filling:

• Mix together the coconut, sweetened condensed milk, vanilla and almond extracts, and salt.

Cut dough circles:

• Roll out half of the chilled All-Butter Pie Crust Dough on a lightly floured surface until it's about ¼-inch thick. Use a 3½ inch round cookie cutter to cut circles from the dough. Gather together and reroll scraps as needed.

Fill the turnovers:

• Line a large baking sheet with parchment paper.
• Have a small dish of water at your work area. Spoon about 2 tablespoons of the coconut filling into the center of each dough circle. Fold the far edge of the circle over the filling to meet the other edge.
• Fold the edge up one time. Moisten the edge with water, and then fold the edge up again. Crimp the edge down firmly with your fingers or a fork. Place the pie on the prepared baking sheet. Continue with the other dough circles and place them on the baking sheet.
• Roll out the remaining portion of dough in the fridge. Cut 3-inch circles, fill and fold the pies as described above. Cover them loosely with plastic wrap and refrigerate the pies for 30 minutes.
• While the pies chill, preheat the oven to 400° F. Place an oven rack in the position just below the middle of the oven.

Bake:

• Remove the pies from the fridge. Crimp the edges once more firmly. Sprinkle the tops of the pies with water and then sprinkle granulated sugar over the tops.
• Bake the pies for 30 minutes until the crusts are golden brown.
• Remove the pies to a cooling rack and allow them to cool for 10 minutes.
• Serve the turnovers warm or at room temperature. Makes about 15. Cooled turnovers can be stored in a sealed container at room temperature for up to 3 days.