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
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2 ½ cups cornstarch
1 cup gluten-free all-purpose baking flour
2 teaspoons baking powder
½ teaspoon baking soda
1 cup unsalted butter, softened
¾ cup white sugar
3 egg yolks
2 teaspoons minced lemon zest
½ teaspoon vanilla extract
1 (11.5 ounce) jar dulce de leche
½ cup shredded coconut
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 bowl.
Beat butter and sugar with an electric mixer in a large bowl 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 minutes to 1 hour.
Roll dough out to about 1/4-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. Remove immediately to cool on a wire rack.
Spread underside of 1 cookie with 1 teaspoon dulce de leche. Sandwich together with another cookie until filling comes out on sides; roll in shredded coconut. Repeat with remaining cookies, dulce de leche, and coconut.