Caribbean Coconut Turnovers

Steps

1. In a pot, combine 1/2 cup of water, 1 teaspoon of cinnamon, 1 teaspoon of mixed spice, 1/2 teaspoon of ginger powder, and 1 tablespoon of vanilla. Mix in 1/2 cup of granulated sugar, 1/2 cup of brown sugar, and 3 cups of freshly grated coconut.
2. Leave the mixture to cook on low heat for about 15 to 20 minutes until the coconut starts releasing juices but remains a dry mixture. Cover it during cooking.
3. After 15 minutes, add a pinch of salt to balance the sweetness and mix well.
4. Turn off the heat and allow the coconut filling to cool down completely.
5. In a mixing bowl, combine 1 tablespoon of sugar and 1 1/4 cup of lukewarm milk. Mix until the sugar dissolves.
6. Add 3 tablespoons of yeast on top and let it proof in the warm environment.
7. Once active, add 1/4 teaspoon of almond extract (optional), 3 cups of flour, 3/4 teaspoon of salt, and the remaining 3 tablespoons of brown sugar to the yeast mixture.
8. Use a spoon to mix until the dough is sticky. Transfer it to a clean surface or bowl.
9. Add a little more flour if needed to make it manageable.
10. In a separate plate, combine 1 stick (1/2 cup) of cold butter and grate it finely.
11. Knead the grated butter into the dough until fully incorporated. The dough should be smooth and tenderized.
12. Roll the dough into a ball and place it in a bowl to rest for 45 minutes, covered with a cloth or plastic wrap.
13. After 45 minutes, pour the soft dough onto a countertop (no extra flour needed). Divide the dough into 11 to 12 pieces.
14. Dust your work surface slightly and roll each piece of dough out into a square shape.
15. Place a generous amount of cooled coconut filling in the center of each rolled-out dough piece, ensuring it is evenly distributed.
16. Seal the coconut inside by folding two ends over the filling, overlapping them. Then, fold the opposite side up and roll the turnover completely around the filling.
17. Flip the turnovers over and pinch to seal any juices inside.
18. Prepare the topping: combine 1 tablespoon of water, 1 teaspoon of dark vanilla extract, and 2 tablespoons of dark brown sugar in a small bowl.
19. Brush this liquid mixture onto the tops of the coconut turnovers. Add a little extra coconut on top for garnish.
20. Bake at 370°F until they are nice and golden.