Step 2

Roll out the chilled dough on a lightly floured surface to about 5 mm thick and cut into circles — a small glass or 6 cm cutter works well. Bake at 180°C (350°F) for 12–15 minutes until pale golden; they should stay light, not browned. Let cool completely on a wire rack.

Step 3

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