Combine the two flours in a bowl and place the eggs, pieces of butter, sugar and baking powder in the center.
Start mixing with your fingertips, then transfer to the work surface and work quickly with your hands.
Cover with plastic wrap and let it rest for at least 30 minutes in the fridge.
Your coconut short pastry is ready, roll it out using a little 00 flour and use it for all your preparations.
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