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, desiccated coconut and start kneading, without working the ingredients too much, until the dough is smooth and no longer sticky.

  If necessary, add a bit more flour.

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

  

• The ball obtained will weigh about 24.7 oz.

  Divide it into two parts of about 12.3 oz each.

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

  If it is a bit sticky, add some flour.

  

• You will now have two balls that you should put in the fridge for about half an hour.

  

• Take the shortcrust pastry balls out of the fridge, place them on a floured surface and roll each one out with a rolling pin. You will need to obtain two rectangles measuring 8.3×6.3 inches, 0.4 inches thick.

  Brush the surface of the bottom pastry sheet with a little water and sugar, place the other sheet on top, trying to make them adhere perfectly.

  Put it back in the fridge for at least an hour.

  

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

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

  

• Take a strip and roll it onto itself to create loops that resemble Christmas wreaths.

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

  Let rest in the fridge for at least an hour.
  With these amounts, you will get 15 wreaths.

  Bake at 356°F for 15 minutes, placing them on the oven tray covered with parchment paper.

  

• Now decorate your wreaths: use the pen to draw the parts you want to decorate, using it as glue.

  Place the white chocolate balls on top.

  And now use them to brighten up your home or Christmas tree.