Prepare a baking pan (I used a 20 cm x 20 cm pan) by greasing the surface with butter.
Mix all ingredients for dough in a large bowl.
Mix by hand until well incorporated to form a dough.
Kneed 2 to 3 minutes, careful not to over kneed. Cut in two parts
Pre-heat the oven to 180C/375F. 30 minutes
In a flat surface slightly dust with flour. Take one part of the dough and flatten with rolling pin. Thickness around 3 millimeters. DO the same with the other half of the dough.
Lay one of the flatten dough on the baking pan and poked with fork, so air can escape when baking. Then spread the cooled down coconut filling on top. Make sure it's evenly distributed.
After spreading all of the filling. cover it with the other flattened dough then press down lightly to remove air pockets. Score the surface then apply egg wash.
Place in the pre-heated oven for 30 minutes at 180C/375F. or when top is golden brown.
Cut into desired sizes and serve in dessert plates. Enjoy! Bon Appetit.