12 tablespoons butter
1 cup granulated sugar
1 egg
2 egg yolks
2 1/2 cups cornstarch
1 cup all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon baking powder
Zest of 1/2 lemon
Dulce de leche (recipe below)
Grated coconut

To make cookie dough:
Cream the butter and sugar together, then mix in the remaining ingredients (except the dulce de leche and coconut) until well blended. Knead on a floured work surface until the dough is smooth; let rest for 15 minutes.

Make the cookies:
Roll the dough out to a thickness of about 1/4 inch and cut into 2-inch rounds. Place on a greased cookie sheet and bake in a preheated 300°F oven for 20 minutes. When cool, spread some dulce de leche (recipe follows) on the bottom of half the cookies and press another cookie on top, allowing some of the dulce de leche to squeeze from the sides. Roll the sides in the coconut until the sides are covered.

Makes about 12 delicious, definitely non low calorie cookies!

For dulce de leche: 

1  can sweetened condensed milk

Place unopened  can  of sweetened condensed milk (paper wrapper removed) in a small saucepan and fill pan with water to cover. Keep at a slow boil for about three hours, keeping the water level to cover the can. (Keep a teapot of hot water handy so as not to keep lowering the temperature of the water). Allow to cool before attempting to open.  Adding cinnamon and nutmeg or even a dash of chipotle powder only heightens its decadent taste.