Step 1

Combine the flour, corn starch, salt, and baking powder in a large bowl, whisk together then set aside.

Step 2

Add the room temperature butter, lemon zest and sugar to the bowl of a stand mixer fitted with a paddle attachment or a large bowl if using an electric hand mixer. Beat on a medium speed for about 3 minutes or until light and fluffy.

Step 3

Add the egg yolks and vanilla extract then mix until combined. Scrape the bowl down and mix once more.

Step 4

Dump in the dry mixture and mix on low until just combined. Scrape the bowl down one last time and mix for a few seconds more.

Step 5

Transfer the dough onto a piece or plastic wrap and flatten into one or two disks. Wrap well and chill for about an hour.

Step 6

Once you dough has chilled set oven to 350F and bring the dough out onto your counter to warm up for a few minutes. Roll out to between 1/4 and 1/8 an inch on a lightly floured surface. Use a circle or scalloped cookie cutter to cut the dough and transfer to parchment or silicone-lined baking sheets. Re-roll any excess dough and cut or freeze for later.

Step 7

Bake for about 8 minutes rotating pan halfway through. Allow to cool on baking sheet before assembling.

Step 8

Once cool you can pipe or smear a dollop of dulce de leche onto the back of a cookie and sandwich to the bottom of another cookie. Roll in shredded coconut and repeat assembly for the remaining cookies.