1 2/3 cups unbleached all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
3/4 cup white sugar
3 egg yolks
1 cup unsalted butter, softened
2 tsp lemon zest
1/2 tsp vanilla extract
1/2 tsp lemon extract
1 can dulce de leche
1/2 cup unsweetened shredded coconut
Mix the flour, cornstarch, baking soda, and baking powder and set aside. In a large bowl mix butter and sugar with an electric mixer until getting a light and airy consistence. Continue mixing while adding the egg yolks one at a time, and then add the vanilla extract, lemon extract, and lemon zest. Slowly add the flour mixture with a spoon, and make into a ball with your hands.
Wrap with plastic wrap and place in the refrigerator for 30’ to 1 hour. The dough has an unusual consistency. Roll out the dough to a thickness of 1/4 inch. Cut round cookies with a cutter.
Place cookies 1/2 inch apart on baking sheets lined with parchment paper. Bake in preheated oven 350F for 7 to10 minutes. Do not let the cookies get brown.
After they cool down spread the underside with dulce de leche and sandwich with another cookie. Roll the sides in coconut.
