Cream butter and sugar in an electric mixer until pale and fluffy. Beat in egg and then stir in sifted flours and coconut.

Knead dough on a lightly floured surface until smooth. Roll between sheets of baking paper to 4mm thickness.

Allow to rest in the fridge for about 30 minutes.

Pre-heat oven to 160C. Line a baking tray with baking paper. Cut out heart shapes with a 5 cm-wide cutter and place on tray 1.5 cm apart. Bake for about 10 minutes or until pale gold. Cool on a rack.

Place egg white in a bowl. Add half the icing sugar and combine. Stir in remaining icing sugar and 2 teaspoons flour. Add enough lemon juice to make a thick, spreadable icing. Tint with food colouring and spread on biscuits. Set at room temperature.

Store in an airtight container.