• 1 cup butter
• 1/2 cup sugar
• 3 egg yolks
• 1 cup plus 1 Tbsp corn starch
• 3/4 cup flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• Dry, unsweetened coconut or semi-sweet chocolate chips
• Dulce de Leche

Mix together the corn starch, flour, baking powder, soda, and salt, and set aside. In a mixer, cream butter and sugar until fluffy, then add yolks one at a time. Add the dry ingredients and mix just until they are incorporated. Cover the dough and refrigerate for at least two hours. Roll the dough out to a little less than 1/4 inch thick, and cut into 1 or 1-1/2 inch circles. Refrigerate the circles on a baking sheet for 5-10 minutes, then bake at 350 degrees for about ten minutes or until they just barely turn golden on the edges.

Let cool on a cooling rack, then match up pairs of cookies that are the same size. Put dulce de leche in a frosting tube and press out about a teaspoonful onto the back of a cookie and close with the second cookie. Roll the sides in toasted coconut; or roll the sides in melted chocolate, then roll in toasted coconut. Place on a cooling rack until the chocolate has hardened.