In a large mixing bowl, combine 3 cups of white flour with 2 sticks of margarine until sandy texture. Create a well, pour in 6 ounces of whipping cream and mix until cookie dough consistency.

Divide the dough into 30 equal-sized balls. Line tortilla press with plastic inserts and press each ball into a 4-inch circle.

On one hemisphere of the empanada circle, scoop about 3 teaspoons of miel de coco and fold to tuck the filling inside.

Seal the empanadas by pressing edges together, using a fork to crimp decoratively.

Arrange empanadas on two floured baking sheets and brush the tops with beaten egg.

Preheat oven to 350°F (175°C) and bake for 20-25 minutes until golden brown.

Remove from oven, cool for 5 minutes, then serve warm.