Once the dough comes together, knead it for about 3 minutes, shape it into a ball, wrap it in plastic wrap, and chill it in the fridge to rest – ideally until the next day.

About 4 hours before baking, take the dough out of the fridge to soften. Prepare the worktop and dust it lightly with flour.

Divide the dough into 4 pieces and roll them out one by one to a thickness of about 3-5 mm, then cut out the shapes.

Arrange the cookies on a baking tray lined with parchment paper, leaving a little space between them (they won't spread or rise). Bake in a preheated oven at 180°C for about 8-10 minutes.

In a small saucepan, mix together the desiccated coconut, sugar, and hot milk. Cook over low heat, stirring constantly, for about 2 minutes.

Once everything comes together into a thicker mixture, stir in the coconut oil.

Blend the filling briefly (so the coconut is nice and fine), then whip it for about 30 seconds.

Prepare a water bath: bring a pot of water to the boil. Put the chocolate and coconut oil in a second, smaller pot and melt it gently, stirring constantly.

Remove the pot of chocolate from the water bath and set it aside to cool a little. The icing is ready.

Using a knife, spread the coconut filling onto the stars (or other shapes) and press two together to sandwich.

Put the sandwiched cookies in the fridge for about 30 minutes.

Once out of the fridge, dip the cookies in the chocolate icing. Chill again for about 30 minutes – at room temperature the icing sets more slowly because of the coconut oil.

Once out of the fridge, you can finish decorating with a drizzle of white chocolate icing.