Toasted Coconut Cherry Hand Pies in 45 Minutes

Instructions:

1. Simmer the filling. In a saucepan, combine cherries, ½ cup sugar, cornstarch, vanilla, almond extract, and lemon juice. Cook over medium heat until the mixture thickens and looks glossy.
2. Mix the dry ingredients. Whisk together the flour, salt, 1 tbsp sugar, and the pulsed coconut.
3. Cut the butter. Work the cold, cubed butter into the flour using a pastry blender until it looks like coarse crumbs with some pea sized chunks. Note: Those chunks create the steam pockets for flakiness.
4. Hydrate the dough. Drizzle in the ice cold water 1 tablespoon at a time, tossing with a fork until the dough just holds together when squeezed.
5. Chill the dough. Wrap the dough in plastic and refrigerate for at least 1 hour.
6. Roll and cut. On a floured surface, roll the dough to 1/8 inch thickness and cut into 4x5 inch rectangles.
7. Fill and seal. Place 2 tablespoons of cooled filling on half of each rectangle, fold over, and crimp the edges with a fork until tightly sealed.
8. Bake. Brush with egg wash and bake at 400°F (200°C) for 20 minutes until golden and the filling is bubbling through the vents.
9. Glaze and top. Once cooled slightly, whisk the confectioners' sugar and coconut milk, drizzle over the pies, and sprinkle with the remaining toasted coconut.