Method

Sift cornstarch, flour, icing sugar and baking powder together. Add cold cubed butter and rub between your fingertips until the mixture resembles coarse breadcrumbs.
About 5 min
Add egg yolks, vanilla and cognac (if using). Mix until a smooth dough just comes together — do not overwork. If the dough is crumbly, add 1 tsp cold water. Wrap in cling film and refrigerate 30 minutes.
About 11 min
Preheat oven to 170°C/340°F. Roll dough on a lightly floured surface to 5mm thickness. Cut into 4–5 cm circles. Place on a parchment-lined baking tray.
About 11 min
Bake for 10–12 minutes — the cookies should be barely golden on the bottom, still quite pale on top. They firm up as they cool. Do not overbake or they lose their softness.
About 11 min
Cool completely on a rack. Spread a generous teaspoon of dulce de leche on one cookie. Sandwich with another and press gently so the dulce de leche just reaches the edges.
About 11 min
Roll the edges of each sandwich in desiccated coconut so the exposed dulce de leche is coated. Serve the same day or store in an airtight container for up to 3 days.
About 3 min

Nutrition per serving (estimate)

Contains: gluten, dairy, eggs