Ingredients
Makes about 18 to 22 sandwich cookies
For the cookies
- 1 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 3/4 cups all purpose flour
- 1 cup cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Zest of 1 lemon
For the filling
- 1 to 1 1/2 cups dulce de leche
Store bought works well. Look for brands like La Serenísima, San Ignacio, or Nestlé La Lechera dulce de leche.
For finishing
- 1 cup sweetened shredded coconut
Optional: powdered sugar for dusting
Instructions
1. Make the dough
In a large bowl, beat butter and sugar until light and fluffy, about 2 to 3 minutes.
Add egg yolks and vanilla. Mix until smooth.
In a separate bowl, whisk flour, cornstarch, baking powder, and salt.
Gradually add dry ingredients to the butter mixture. Mix just until combined.
Stir in lemon zest.
The dough will be soft but not sticky.
2. Chill
Wrap dough in plastic wrap and refrigerate for 30 to 45 minutes. This makes it easier to roll.
3. Roll and cut
Preheat oven to 350°F.
Line baking sheets with parchment paper.
Roll dough on a lightly floured surface to about 1/4 inch thick.
Cut into 2 inch circles.
Place on baking sheet about 1 inch apart.
4. Bake
Bake for 8 to 10 minutes.
They should stay pale on top with just a light golden color on the bottom.
Cool completely on a wire rack.
5. Fill and finish
Spread about 1 teaspoon of dulce de leche on the flat side of one cookie.
Top with another cookie to form a sandwich.Gently roll the edges in shredded coconut so it sticks to the dulce de leche.
Dust tops with powdered sugar if desired.