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Caramelize honey and sugar. Add cream and salt and bring to a boil to 240 degrees. Add vanilla and pecans and pour into container to let sit overnight. Using one phyllo dough sheet at a time, brush with melted butter and sprinkle with sugar. Do this in layers of three. Cut into three equal parts. Place two cookies in front of each other, scoop caramel mix on top and roll closed. Sprinkle with shredded coconut. On a sheet pan, spray with Pam and place parchment paper on tray. Bake at 350 degrees for 20 min. serve warm. Garnish with chocolate sauce. Serve 1 roll per person.
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