Directions
1Scald milk, stir in ¾ cup sugar, salt and ½ cup margarine. Cool to lukewarm. Measure warm water into a large bowl. Sprinkle yeast into bowl, stir until dissolved. Add lukewarm milk mixture, beaten eggs and 3 cups flour. Beat until smooth. Stir in enough flour to form a soft dough. Turn onto a flour board and knead until smooth and elastic about 6-8 minutes.
2Combine coconut, pecan ½ cup brown sugar and lemon peel. Divide the dough in half, then divide each into 20 equal pieces. Shape pieces into balls. Roll each ball in melted butter then lemon-sugar mixture. Place half 20 balls in a single layer in a well greased 10” tube pan (bundt). Top with remaining 20 balls, cover let rise in warm place until double in bulk, bout 45 minutes. Bake in 350’f oven for 45-50 minutes or until done. Serves 12-15
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