1	Tube (8 oz.)	Crescent refrigerated rolls
1 1/2	Cups	Chopped pecans (divided)
3/4	Cup	Confectioners' sugar
1/4	Tsp.	Ground nutmeg
1/2	Tsp.	Ground cinnamon
1	Jar (8 oz.)	Apricot preserves
3/4	Cup	All-purpose flour
1/2	Cup	Brown sugar (packed)
1/2	Cup	Cold butter or margarine
1	Cup	Flaked coconut

Unroll crescent dough into a rectangle; press into a greased 13x9x2" baking pan. Sprinkle with 1 cup pecans, confectioners' sugar, cinnamon and nutmeg. Drop preserves over the top.

In a bowl, combine the flour and brown sugar; cut in butter. Add the coconut and remaining pecans. Sprinkle over preserves. Bake at 375° for 25-30 minutes or until golden brown. Cool in a wire rack before cutting.

YIELD: 1 1/2 dozen