Unroll crescent dough into a rectangle; press into a greased 13-in x 9 in x 2 in baking pan. Sprinkle with 1 cup pecans, confectioners' sugar, cinnamon and nutmeg. Drop preserves over top.

In a bowl, combine the flour and brown sugar; but in butter. Add the coconut and remaining pecans. Sprinkle over preserves.

Bake at 375°F for 25-30 minutes or until golden brown. Cool on a wire rack before cutting.