In a medium mixing bowl, combine 3 cups of white flour and 2 sticks of margarine, mixing until crumbly. Create a well in the center, pour in the box of heavy whipping cream, and blend until it reaches a cookie dough consistency.

Divide your dough into 30 equal balls, rolling each one gently between your palms. Using a tortilla press equipped with plastic inserts, flatten each ball to about 4 inches in diameter.

On one half of each flattened dough circle, place about 3 teaspoons of miel de coco, keeping the filling centered and allowing some margin around the edges.

Fold the dough over to create a half-moon shape, ensuring the miel de coco filling is completely enclosed. Use a fork to crimp the edges firmly.

Place the sealed empanadas on two lightly floured baking sheets, ensuring they have enough space between them. Brush the tops lightly with the beaten egg.

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