100 g butter
1/2 cup of sugar (150g)
1 egg yolk
1/2 grated lemon peel
1 1/2 cups of cornstarch (150 g)
1/2 cup flour (60g)
1 teaspoon baking powder
250 g San Ignacio Dulce de Leche
3 tablespoon grated coconut
400 g San Ignacio Dulce de Leche
Beat butter and sugar until creamy.
Add the egg yolk and the egg, and beat well.
Then add the lemon peel.
Sift the cornstarch, flour and baking powder and add them to the previous mixture.
Delicately knead until the dough is smooth on a surface covered with flour and let it rest for 15 minutes.
Stretch until the dough is 1/2 cm thick and cut with a round cookie cutter.
Put the circles on a greased baking sheet and bake in a moderate oven for 15 minutes, not allowing them to get color.
Once cool, spread San Ignacio dulce de leche on one cookie and sandwich with another cookie. Pass the sides through grated coconut.