Step 1

In a big mixing bowl, add the flour, cornstarch, salt, and powder sugar. Mix with a whisk until combined and set aside.

Step 2

Into a big mixing bowl, or in a bowl of a stand mixer, add the room temperature butter, and cream it for 2-3 minutes or until it’s creamy and light in color.

Step 3

Add the egg yolks, and vanilla extract. Cream the butter until the mixture is creamy and light.

Step 4

Add half of the dry ingredients and mix until almost combined. Add the other half of the dry ingredients and add the baking powder. Mix until the mixture is just combined and you cant see pockets of flour.

Step 5

Divide the dough in half and cover each dough square with plastic wrap and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight but it’s not a must.

Step 6

After letting the dough chill in the fridge for at least an hour, take one dough half out of the fridge. Start rolling the dough on a floured clean surface to about 1/4 inch thick.

Step 7

Cut into circles with a round cutter, we use a small one, but you can make them bigger. Carefully transfer the cookies onto a parchment paper-lined baking sheet and bake in a 180c (350f) preheated oven for 11-12 minutes or until the edges are turning golden.

Step 8

Let the cookies cool to room temp and fill each cookie with about 1 tsp of dulce de leche. Dip each cookie in the shredded coconut if needed and serve!