12 Serves
105 Mins
In a large mixing bowl, cream together the unsalted butter and granulated sugar until the mixture is light and fluffy.
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JapaneseVitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
52 µg / 400 µgCalcium
62 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
11 mg / 420 mgPhosphorus
142 mg / 1,250 mgPotassium
99 mg / 4,700 mgSodium
39 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
1 g / 28 gSugar
17 g / 50 gSaturated Fat
8 g / 20 gCholesterol
216 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 g
Beat in the egg yolks and vanilla extract until well combined.
Sift together the all-purpose flour and cornstarch, then gradually incorporate them into the wet mixture to form a smooth, cohesive dough.
Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes to firm up.
Preheat your oven to 175°C and line a baking sheet with parchment paper.
Roll the dough out on a floured surface to about 1/4 inch thickness and use a round cookie cutter to stamp out the biscuits.
Bake the cookies for 10 to 12 minutes until set but not browned, then allow them to cool completely on a wire rack.
Spread a generous amount of dulce de leche on the flat side of one cookie and top with another to create a sandwich, then roll the edges in shredded coconut.
5
g39
g8
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