Preparation

• Place the flour in a mound on a work surface, make a well in the center, add the eggs, sugar, cold butter from the fridge, grated coconut, and start kneading, without overworking the ingredients, until the dough is smooth and no longer sticky.

  If necessary, add a little more flour.

  Let the dough ball rest in the refrigerator for at least half an hour before using it.

  

• The dough ball will weigh about 1.5 lbs.

  Divide it into two parts of approximately 12 oz each.

  Keep one in its original color and color the other with a teaspoon of red gel food coloring.

  If it becomes a bit sticky, add a little flour.

  

• You will have obtained two dough balls that you should place in the fridge for about half an hour.

  

• Take the shortbread dough balls out of the fridge, place them on a floured surface, and roll each one out with a rolling pin. You should obtain two rectangles measuring 8 by 6 inches and 0.4 inches thick.

  Brush the surface of the lower sheet with a little water and sugar using a kitchen brush, and place the other sheet on top, trying to make them adhere perfectly.

  Place it in the fridge for at least an hour.

  

• After removing the sheets from the fridge, trim the edges by removing about 0.2 inches from each side. Now, the rectangle dimensions will be 7.9 by 5.9 inches.

  Now cut strips that are 0.4 inches wide. I used a ruler to make them more precise. You will get 15 strips.

  

• Take a strip and roll it on itself to form small circles, then shape them into hearts.

  To close them well, moisten them slightly with a little water and sugar.

  Now let them rest in the fridge for at least an hour.

  With these quantities, you will make 15 little hearts.

  Bake at 350°F for 15 minutes, placing them on a baking sheet lined with parchment paper.

  Decorate with white chocolate hearts.