Cook the Coconut Filling: Add the shredded coconut, sugar, ginger, nutmeg, vanilla, cinnamon, and bay leaf to a pan over medium heat. If using packaged coconut, add a small splash of water at the beginning to help soften it as it cooks.
Simmer the Filling: Cook the coconut mixture for about 15 minutes, stirring throughout, until the coconut is tender and the mixture is no longer wet.
Remove the Bay Leaf: Take the pan off the heat, remove the bay leaf, and set the coconut filling aside to cool while preparing the dough.
Mix the Dry Ingredients: Place the flour, granulated sugar, and instant yeast in a large bowl and combine thoroughly.
Incorporate the Shortening: Add the Crisco or shortening and work it into the flour mixture until it is well incorporated.
Form the Dough: Gradually add 1 1/2 to 2 cups of water, adding it as needed, along with the yellow food coloring if using. Mix until a smooth, soft dough forms.
Rest the Dough: Shape the dough into a ball, cover it, and let it rest for 30 minutes.
Divide the Dough: Separate the rested dough into 16 roughly equal portions and shape each portion into a ball.
Rest the Dough Balls: Cover the dough balls with a damp towel and allow them to rest for another 20 minutes.
Prepare the Oven: Preheat the oven to 350°F and lightly grease a baking sheet.
Roll the Dough: Working on a lightly floured surface, roll each dough ball into a circle. Keep the dough from becoming too thin.
Fill the Pastries: Place about 2 tablespoons of coconut filling onto one half of each dough circle.
Moisten the Edges: Lightly dampen the exposed edges of the dough with water to help create a secure seal.
Fold and Seal: Fold the dough over the coconut filling, align the edges evenly, and press them together firmly to seal.
Crimp the Edges: Secure the sealed edges by crimping them with a fork.
Arrange the Tarts: Repeat the rolling, filling, folding, sealing, and crimping process with the remaining dough and filling, then place the finished tarts on the prepared baking sheet.
First Bake: Bake the tarts at 350°F for 20 minutes.
Prepare the Glaze: While the tarts bake, combine the 2 tablespoons granulated sugar with 2 tablespoons water to make the glaze.
Brush the Tarts: Remove the baked tarts from the oven and brush their tops with the prepared sugar glaze.
Finish Baking: Return the glazed tarts to the oven and bake for another 5 minutes.
Cool Before Serving: Transfer the finished tarts to a wire rack and allow them to cool before eating, taking care because the coconut filling will be very hot.
