These are little corn starch cookies. Spread dulce de leche in one side 
of a cookie, and sandwich with another. Roll the sides of the 
cookie-sandwich on grated coconut.

2 1/2 cups corn starch
1 2/3 cups flour
1/2 teaspoon baking soda
2 tsp. baking powder
3/4 cups sugar
200g margarine
3 yolks
1 tbs cognac
1 tbsp vanilla extract
powdered lemon peel

Sift corn starch with flour, baking soda and powder in a bowl.  Beat 
margarine and sugar, add yolks one by one, mix well.  Add cognac and dry 
ingredients, a little at the time.  Add vanilla extract and lemon peel, 
mix and form a paste without using rolling pin.  Stretch to 1/2 cm. width 
over surface with four.  Cut and put on a pan without butter.  Cook at 
350 degrees, about 15 minutes