Preheat oven to 160°C. Combine the unsalted butter, salt and icing sugar and mix briefly. Add the eggyolk and right after the flour and almond powder. Let the dough rest for at least 2 hours in the fridge. Roll out until it's 1,75 mm thick. Bake inbetween 2 airmat sheets.
Mix all the dry ingredients together. Whip the eggwhite and melt the butter. Add the dry ingredient to the whipped eggwhites. Lastly add the melted butter. Bake in a tray at 200℃ for 10 minutes after baking cut it in round discs and cover the sides with chopped hazelnut pieces. Cut a hole in the middle and fill with the coconutcream.
Boil the coconut cream, add the chocolates. Let this set overnight. (use as filling and decoration on top)
Use fresh coconut and edible flowers as deco. Dobla final touch: Egg layered flower field dark white.