Recipe Details

Instructions

1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and extract. In another bowl, whisk flour, cornstarch, cocoa, baking soda and salt; gradually beat into creamed mixture. Shape dough into a disk; wrap. Refrigerate until firm enough to roll, 2 hours.
2. Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 1 in. apart on greased baking sheets.
3. Bake just until set, 5-7 minutes. Remove from pans to wire racks to cool completely.
4. Spread dulce de leche on bottoms of half of the cookies; cover with remaining cookies. Press edges into coconut. Refrigerate in airtight containers.