1. In a large bowl, place the margarine at room temperature along with the sugar. Beat until you obtain a creamy
mixture.
2. Add the vanilla extract and the egg yolks one at a time, continuing to beat.
3. Sift the cornstarch, MASECA® corn flour, baking powder, and lemon zest over the mixture. Stir well until all
ingredients are fully incorporated.
4. Wrap the dough in plastic wrap and refrigerate for 30 minutes to allow it to firm up.
5. Roll out the dough with a rolling pin to a thickness of about 0.2 inches. Cut out circles using a round cookie
cuer.
6. Grease a baking tray and lightly dust with flour. Place the dough circles on the tray and bake at 320°F for 10
minutes, ensuring they remain soft.
7. Once baked, take one cookie and spread dulce de leche on it. Top with another cookie and roll the edges in
shredded coconut.