Hi Jennifer :-) I found this recipe on the internet. I hope that it is close to what you are looking for, though I rather suspect that you may be looking for the recipe used by Napolean's Bakery in HI. Unfortunately, I only found a reference to that but no recipe. I also found a site that has a recipe for Cuban Patelitos with a coconut filling (click here) which you may want to look at as well.

Now the recipe that I found for Coconut Pastries:

COCONUT PASTRIES

7 Large Egg Yolks
1 Cup Sugar
1/4 Cup Sweetened Coconut Cream (Coco Lopez Brand is Good) Note: Not Unsweetened Coconut Milk
1/4 Cup Crushed Almonds
8 Oz. Sweetened Flaked Coconut- About 2 1/3 Cups
1 PKG (17.3 OZ.) Frozen Pepperidge Farm Puff Pastry Sheets

In a large mixing bowl, wisk yolks until well-mixed.

Stir in sugar, and coconut creme, almonds and coconut. Make sure mixture is well blended.

Preheat oven to 350 degrees. Spray a cookie sheet with cooking spray.

Soften one sheet of puff pastry according to package directions. Roll out on a lightly floured board to a 12 by 9 inch rectangle. Cut sheet into 12 (3 inch) squares.

Place 1 heaping TBSP. of mixture diagonally across each square. Moisten other two points of the pastry square lightly with water. Bring those points up over the filling and pinch together on top. Then, to make sure the pastry does not pop open while baking, turn that point firmly under once or twice. (Some may still pop open, but they are still delicious)

Place filling side up on baking sheet. About 1 inch apart, and bake for 15-minutes until golden brown. Cool on wire racks, and sprinkle with powdered sugar when cool.