Step 2

Roll out the chilled dough on a lightly floured surface to about 5 mm thick and cut it into circles (a small glass or a 6 cm cutter works well). Bake for 12 to 15 minutes, until pale golden; they should stay light, not browned. Let them cool completely on a wire rack, about 20 minutes.

Step 3

Spread dulce de leche on the flat side of one cookie, then sandwich with another. Roll the exposed edges in desiccated coconut.