Step one

Preheat oven to 375°

Step two

 In a saucepan over medium-high heat, add the sugar and water and bring to a boil for about 4-5 minutes. 

Step three

When all the sugar has dissolved, add the coconut, stir and lower the heat to medium-low. Simmer for 15 minutes. 

Step four

Place the cooked coconut mixture in a fine-mesh strainer to drain. Save the drained syrup for another use. 

Step five

Cool the mixture and add the egg yolks one at a time, mixing well between each one. 

Step six

Add the cinnamon, sherry, and lime zest stirring well to combine.

Step seven

Unfold the puff pastry and roll-out according to package directions. Cut into twenty-four squares, about 2 ½ inch squares each.

Step eight 

Put 2 heaping tablespoons of the coconut mixture in the center of 12 squares and top with the other 12 squares.

Seal the pastry with the tines of a fork.

Step nine

Brush tops with beaten egg and sprinkle with coconut sugar. 

Step ten

Place on a parchment-lined baking sheet, 1 in apart. 

Step eleven

Bake until puffed and golden brown, about 8 minutes.