Prep 20 min
Total 2 hours 30 min
Makes about 30 sandwich cookies

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2 cups
all-purpose flour
1/3 cup
1/2 tsp
1/2 tsp
1 1/4 cups
unsalted butter, softened
1 cup
1 tbsp
1 tsp
2 tbsp
sweetened, shredded coconut, for coating
icing sugar, for dusting


  • WHISK flour, cornstarch, baking powder and salt in a medium bowl.
  • BEAT butter and sugar in a large bowl with an electric mixer on medium until fluffy, about 3 min. Add egg yolk, brandy and vanilla and beat until combined, 30 sec. Beat in flour mixture on low until just combined.
  • DIVIDE in half and wrap in plastic wrap. Flatten into discs and refrigerate until firm,  1 ½ hr.
  • PREHEAT oven to 350F. Line a baking sheet with parchment.
  • ROLL dough on a large piece of parchment to ¼-in. thickness. Refrigerate on another baking sheet for 20 min. Cut out shapes using a 1 ½-in. round cookie cutter, rerolling scraps and refrigerating as needed. Place cookies ½ in. apart on prepared sheet.
  • BAKE until cookies are firm and bottoms are light golden, 11 to 12 min. Cool for 2 min, then transfer to a rack to cool. Repeat with remaining dough.
  • FLIP half of the cookies over and spread 2 tsp dulce de leche on each. Gently sandwich with remaining cookies. Roll sides of cookies in coconut to coat, then dust with icing sugar before serving.


  • Visit our Holiday Cookies page for 160 recipes


Calories 158, Protein 2 g, Carbohydrates 18 g, Fat 9 g, Sodium 110 mg.
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