The dough is made by mixing all the ingredients listed above. The result is a non-stick dough, which is easy to work with, which we will keep in the fridge for an hour.
Meanwhile, prepare the filling as follows: mix the egg whites with the powdered sugar using the mixer at the highest speed, add the butter, a tablespoon of milk and finally the coconut and cocoa powder.
After the dough has been cold for an hour, we break the pieces out of it, depending on how big we want to shape the cookies.
Spread with the rolling pin each piece of dough separately, put in the middle approx. 1/2 teaspoon of coconut filling with cocoa and gather the dough at the bottom, taking care not to break or the filling to come out.
Place the cookies in the tray, on baking paper, heat the oven and insert the tray at a moderate temperature for approx. 20-25 min.
Let them cool, melt the two types of chocolate over low heat separately in 4 tablespoons of milk, then with the help of some bags decorate the cookies to your liking ...
Sprinkle the colored candies at the end and leave the icing to harden until morning.