Using a grater, carefully grate the frozen butter on the larger hole option of the grater. Set aside.

In a large mixing bowl, attach the dough hook. Mix together the flour, salt, and grated butter. Add in the water gradually. Allow the water to bring the dough together to form a ball. Do not over knead the dough.

Lightly flour a surface and place the dough on top. Using a rolling-pin, roll the dough into a rectangle that is approximately 1/4 inch thick. Gently fold the dough into thirds. Wrap with plastic tightly and refrigerate for 1 – 2 hours.

When ready, preheat the oven to 350 degrees F.

Create the egg wash by mixing the egg and water in a bowl until they blend together. Set aside.

Take the dough out of the fridge and gently unfold it. Cut the dough into 6 equal squares. Top each square with 1 tablespoon of coconut flakes and then a chocolate square. Wrap the pastry as you see fit.* Gently brush the pastry with the egg wash and sprinkle the chopped pecans on top.

Bake for 12-15 minutes, or until the top is golden brown. Allow to cool for 1-2 minutes and then serve fresh!