Beat the butter with the sugar until it forms a smooth cream, add the egg yolks one at a time, mixing well each time.
Incorporate the cognac, vanilla, and lemon zest.
Mix the cornstarch, flour, and baking powder and gradually incorporate while continuing to mix.
Place the dough on a floured work surface and form a ball, wrap it in plastic wrap for a minimum of half an hour in the refrigerator (I leave it overnight).
Remove the dough and let it sit at room temperature for about ten minutes, and then knead it lightly until it is manageable.
Preheat the oven to 180º.
Cut half of the dough (reserve the other half for repeating the process) and roll it out with a rolling pin until it is half a cm thick.
Cut circles of about 4 cm with a cutter or something similar and transfer them to a baking sheet lined with parchment paper and repeat the process until all the dough is used.
Bake in batches for approximately 10 minutes. Once baked, transfer them to a rack until they cool completely.
Once cooled, spread them generously with dulce de leche and sandwich them together. Coat the sides with dulce de leche and roll them in shredded coconut.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?