Put the egg yolk into a heatproof dish and beat until fluffy. Cover with plastic wrap and heat in the microwave at 600 W for 25 seconds.

Mix the cooked egg yolk with a whisk to break it up. Strain. Once strained, you should have about 10 g.

Combine the butter and sugar in a bowl and mix until smooth with a rubber spatula. Add the egg yolk from Step 3 and mix well.

Next, add the coconut milk powder and mix well.

Once it has evenly blended, sift the cake flour and corn starch one more time while adding it to the bowl. Fold into the mixture.

Be careful not to knead it too much. It should just be mixed until the powder is incorporated, then fold it over a few times to bring it together into a ball.

Tightly wrap in plastic wrap and press flat. Let chill in the refrigerator for at least 2 hours.

Use a tea strainer to dust the flour on your working surface and roll out the chilled dough with a dusted rolling pin. Roll to about 5 mm thick.

Preheat the oven to 170°F Celsius. Dust your cookie cutters and cut out the chilled cookie dough. Arrange on a baking sheet lined with parchment paper.

Reduce the temperature of the preheated oven to 160°F and bake for 18-20 minutes. Once they have all browned, they're ready. Transfer to cookie racks to cool.

Melt the butter in a double boiler and temper the white chocolate. Dip the tops of the cooled cookies into the chocolate and press into the shredded coconut before it hardens.

Once the chocolate hardens, they're done. Tempering the white chocolate takes some effort, but it really helps to hold the coconut onto the cookies.

I made white rabbits.

Enjoy these crispy and sweet shortbread cookies. They'll make you fall in love with coconut.