1 cup butter or margarine, softened
1 8-ounce package cream cheese, softened
¼ cup sugar
2 cups all-purpose flour
1/3 cup apricot preserves
¾ cup flaked coconut
1/3 cup slivered almonds, toasted
½ cup mini semisweet chocolate morsels
¼ cup sugar
Confectioners' sugar

In a large mixing bowl, beat butter and cream cheese until smooth.  Add sugar and flour, beating until well blended.  Divide dough into 4 equal pieces; wrap in plastic wrap.  Refrigerate at least 4 hours.

Preheat oven to 350°F.  Lightly spray cookie sheets with non-stick vegetable spray.

In a small saucepan, melt preserves.  Press through a fine strainer into a small bowl.

On a lightly floured board, roll 1 portion of dough into a 10-inch circle; brush with one-fourth of the preserves.  Sprinkle with 3 tablespoons coconut, 2 tablespoons almonds, 2 tablespoons chocolate morsels, and 1 tablespoon sugar.  Gently press filling into the dough.  With a sharp knife, cut the circle into 12 wedges.  Starting with a wide edge, roll up.  Place, 2-inches apart, on prepared cookie sheets.  Repeat with remaining dough and filling.

Bake 18 to 22 minutes or until golden brown.  Remove from cookie sheets; cool completely on a wire rack.  Dust with confectioners' sugar.

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