Ingredients

• 2.5 cups cornstarch
• 1 cup gluten-free all-purpose baking flour
• 2 teaspoons baking powder
• 0.5 teaspoons baking soda
• 1 cup unsalted butter , softened
• 0.75 cups white sugar
• 3 eggs yolks
• 2 teaspoons minced lemon zest
• 0.5 teaspoons vanilla extract
• 1 , 11.5 ounce
• 0.5 cups shredded coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
2. 2 Whisk cornstarch, flour, baking powder, and baking soda together in a large bowl; set aside.
3. 3 Beat butter and sugar together in a separate bowl with an electric mixer until light and fluffy. Whisk in egg yolks, one at a time, until well combined, adding lemon zest and vanilla extract with last yolk. Fold into flour mixture with a spoon, mixing until dough holds together and forms a ball. Wrap in plastic wrap; refrigerate for 30 to 60 minutes.
4. 4 Roll dough out to about ¼-inch thickness; cut with a small round cookie cutter and place on the prepared baking sheets.
5. 5 Bake in the preheated oven until set but not browned, 7 to 10 minutes. Transfer immediately to cool on a wire rack.
6. 6 Spread flat underside of 1 cookie with 1 teaspoon dulce de leche. Sandwich together with another cookie until filling comes out on the sides; roll sides in shredded coconut. Repeat with remaining cookies, dulce de leche, and coconut.

Nutrition per serving