How to make it
7 steps. Take it one step at a time.
In a large bowl, cream the softened butter and sugar together
In a large bowl, cream the softened butter and sugar together until light and fluffy. Add the egg yolks one by one, then stir in the vanilla extract and lemon zest.
Sift together the cornstarch, flour, and baking powder
Sift together the cornstarch, flour, and baking powder. Gradually fold the dry ingredients into the butter mixture until a soft dough forms. Do not overwork it.
Wrap the dough in plastic wrap and refrigerate
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
30 minPreheat your oven
Preheat your oven to 350°F (177°C). On a lightly floured surface, roll out the dough to about 1/2 cm (1/4 inch) thickness. Cut out circles using a round cookie cutter.
Place the rounds
Place the rounds on a parchment-lined baking sheet and bake for 10-12 minutes. The cookies should be set but still pale; do not let the edges brown.
12 minAllow the cookies
Allow the cookies to cool completely. Once cold, spread a generous layer of dulce de leche on the bottom of one cookie and sandwich with another.
Roll the edges of the sandwich
Roll the edges of the sandwich in shredded coconut so that it sticks to the dulce de leche filling.
A little kitchen wisdom
Use 'Dulce de Leche Repostero' (baking style) if possible, as it is thicker and won't leak out of the cookies. For the best texture, do not overbake; the cookies should remain pale, not golden.
