To make the pastry. Mix all pastry ingredients together with your fingertips or a pastry blender, until the mixture forms a ball. Then divide the dough in half, and wrap each one separately and let them chill for about 30 minutes.

To make the filling. In a medium-size bowl, mix the sweet potatoes, sugar, salt, coconut, and pineapple.

Preheat the oven to 375F.

Now roll one portion of the dough at a time on a lightly floured pastry cloth or wooden board, until it reaches 1/8 inch thick. With a cookie cutter, cut the pastry into circles, about 3 inches round.

Place a heaping teaspoonful of the filling on one side of each of the pastry circles. Then fold the pastry over the filling, and press the edges together with the fork. And place on the cookie sheets.

Bear the egg yolk slightly with about 1 tsp of water. Brush each of the dessert turnovers with the egg yolk mixture. Bake them for about 15 minutes or until golden brown. Let them now cool on a wire rack. Sprinkle with confectioners' sugar.