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(5 ratings)

Prep: 45 mins Cook: 15 mins - 20 mins


makes 30

These melt-in-the-mouth shortbread-like cookies originate from South America and are filled with dulce de leche and rolled in desiccated coconut

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal157
  • fat7g
  • saturates5g
  • carbs21g
  • sugars9g
  • fibre0.4g
  • protein2g
  • salt0.1g
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  • 200g plain flour
  • 300g corn flour
  • 2 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 250g unsalted butter, softened at room temperature



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 150g caster sugar
  • zest of 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 3 large egg yolks
  • 1 tbsp cognac
  • 1 tsp vanilla extract
  • 450g jar dulce de leche
  • 50g desiccated coconut


  1. Combine the flour, corn flour and baking powder together in a bowl with a pinch of salt. Using a food mixer or an electric whisk in another bowl beat the butter together with the sugar and lemon zest until very pale. Add the egg yolks followed by the Cognac and vanilla extract. Beat in the dry ingredients until you have smooth dough. Wrap the dough in clingfilm and chill for a minimum of 1 hour. You can make the biscuit dough the day before and leave in the fridge.

  2. Line two large baking trays with baking parchment. Roll out the dough on a lightly floured surface to the thickness of a pound coin then cut out 60 biscuits with a 5cm round or fluted cutter. Put the biscuits back in the fridge for 20 mins to firm up.

  3. Heat the oven to 180C/160C fan/gas 4. Bake the biscuits for 8 mins until just set. You want the biscuits to stay pale with a crumbly texture. Leave to cool completely before sandwiching two biscuits together with a spoonful of dulce de leche. Once all the biscuits are sandwiched together roll in desiccated coconut.

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Comments, questions and tips

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20th Oct, 2016
very tasty recipe. Needed 10 minutes in the oven instead of 8 and would recommend putting even more than the recommended amount of dulce de leche, as that's what everyone likes best.
6th Sep, 2016
Great recipe and everyone loved them! I didn't have any Cognac so left that out but they turned out fine. Next time I will be a bit more generous with the caramel, I started off putting in smaller amounts (a level teaspoon) in case I run out but I ended up having lots left over.
blackyjnz's picture
16th Aug, 2016
Great recipe - can't wait to try it out!
Ashleigh Wilding's picture
Ashleigh Wilding
26th Feb, 2019
Hi there, My cookies are very fragile and crack when I’m handling them - they can’t even handle something as simple as being moved a container to a plate. What can I do to fix this? I love them and I’m willing to go the extra mile to fix them. I’ve tried cooking them for longer on a lower heat, adding more sugar, adding more egg yolk, kneading in different ways, and adding more flour. Any suggestions would be hugely appreciated!
goodfoodteam's picture
7th Mar, 2019
Thanks for your question. Upping the liquid content will make them less crumbly - you could add a little more egg yolk (which also helps bind - make sure you use large eggs) or a splash of milk. Hope this helps.
7th Feb, 2018
If you leave out the cognac, do you need to replace with another liquid?
goodfoodteam's picture
12th Feb, 2018
Thanks for your question. You can replace it with a tbsp of water or milk.
Lorna Wood
21st Apr, 2017
Is the corn flour the same as maize meal/flour please? I feel sure it can't be the British "cornflour".
goodfoodteam's picture
14th Dec, 2018
Thanks for your question. This recipe uses corn flour which is the same type of flour used for thickening sauces. You can buy it in larger packs from supermarkets. It is finer than maize or corn meal.
13th Dec, 2018
Corn starch, not corn flour for tortillas
goodfoodteam's picture
26th Apr, 2017
Thank you for your question. Yes, it is corn flour that's used in this recipe. It helps to achieve a crumbly texture.
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