Prep Time:
25 mins
Cook Time:
10 mins
Additional Time:
30 mins
Total Time:
1 hr 5 mins
Servings:
24
Yield:
2 dozen cookies
Ingredients
Directions
Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
Whisk cornstarch, flour, baking powder, and baking soda together in a large bowl; set aside.
Beat butter and sugar together in a separate bowl with an electric mixer until light and fluffy. Whisk in egg yolks, one at a time, until well combined, adding lemon zest and vanilla extract with last yolk. Fold into flour mixture with a spoon, mixing until dough holds together and forms a ball. Wrap in plastic wrap; refrigerate for 30 to 60 minutes.
Roll dough out to about ¼-inch thickness; cut with a small round cookie cutter and place on the prepared baking sheets.
Bake in the preheated oven until set but not browned, 7 to 10 minutes. Transfer immediately to cool on a wire rack.
Spread flat underside of 1 cookie with 1 teaspoon dulce de leche. Sandwich together with another cookie until filling comes out on the sides; roll sides in shredded coconut. Repeat with remaining cookies, dulce de leche, and coconut.
Nutrition Facts (per serving)
| 222 | Calories |
| 10g | Fat |
| 31g | Carbs |
| 2g | Protein |
