|All purpose flour||2 1⁄2 Cup (40 tbs) (Self Rising Flour)|
|Dairy sour cream||1 Cup (16 tbs)|
|Butter||1 Cup (16 tbs), softened|
|Chopped macadamia nuts||1 Cup (16 tbs) (Finely Chopped)|
|Flaked coconut||1 Cup (16 tbs)|
|Butter cream vanilla frosting mix||5 1⁄2 Ounce (1 Regular Size Package)|
Combine flour, sour cream and butter in mixing bowl; blend well.
Cover; chill 30 minutes.
Prepare frosting as directed on package.
Roll out half of dough on well-floured surface to a 15x10-inch rectangle.
Spread with half of frosting, nuts and coconut.
Starting with 15-inch side, roll up jelly roll fashion.
Cut into fifteen 1-inch slices.
Place, cut-side up, in greased muffin cups.
Repeat with remaining dough.
Bake at 425° for 15 to 20 minutes or until golden brown.
Cool 5 minutes; remove from pan.