1 cup (250 ml) unbleached all-purpose flour

1 teaspoon (5 ml) baking powder

1/2 cup (125 ml) unsalted butter, softened

1/2 cup (125 ml) sugar

1 egg yolk

1/2 teaspoon (2.5 ml) vanilla extract

1 cup (250 ml) dulce de leche (milk caramel spread)

1/2 cup (125 ml) dried grated coconut

In a bowl, combine the flour and baking powder. Set aside.

In another bowl, cream the butter and sugar with an electric mixer. Add the egg yolk and vanilla and beat until smooth. Using a wooden spoon, stir in the dry ingredients. Shape the dough into a disk. Wrap in plastic wrap and refrigerate for about 30 minutes.

With the rack in the middle position, preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

On a floured surface, roll the dough to a thickness of about 3 mm (1/8 inch). Using a 6-cm (2 1/2-inch) round cookie cutter, cut out 18 cookies. Using a thin spatula, lift each cookie onto the baking sheet.

Bake until the cookies begin to colour, about 12 minutes. Let cool completely on the cookie sheet before handling.

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