First prepare the coconut shortbread: add the two flours in a bowl, place the eggs, butter, sugar and yeast in the center and work quickly until you obtain a homogeneous dough, then wrap with kitchen film and let it rest for at least 1 hour in fridge.
Take the pastry again, roll it out in a fairly thin sheet and make the biscuits with a 4 cm cutter.
put a cube of white chocolate in the middle of the molds, then cover with another square of pastry and seal the edges well.
Cook for 15-20 minutes or until browned in a convection oven preheated to 180 ° C.
The coconut and white chocolate biscuits are ready, at least let them cool before serving.
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