2 cups all-purpose flour
¼ teaspoon salt
1 cup unsalted butter, slightly firm
¼ cup granulated sugar
¼ cup dark brown sugar
2 large egg yolks
1 teaspoon vanilla extract
2 large egg whites for coating, beaten until frothy
Toasted coconut, crumbled and in a shallow bowl (cook carefully on a pan at 350 till browned)
Dulce de leche for centers (Nestle sells a can and I put it in a piping bag)
Melted milk or dark chocolate for piping
1. In the large bowl of an electric mixer fitted with the paddle attachment, mix the butter on medium-low speed until smooth. Pour in the sugars and mix just until incorporated. Add the egg yolks and vanilla, mixing only until blended. Add flour and salt.
2. Roll the dough into small balls. Dip into frothy egg whites then roll in toasted coconut. Using the handle end of a wooden spoon, make an indentation in the center of the dough ball. Repeat with remaining dough. Chill until firm, at least an hour, or place in freezer bags and freeze until needed.
3. When ready to bake, preheat oven to 350°F. Place cookies evenly apart on baking sheets lined with parchment paper and bake until lightly golden, about 14-15 minutes. Remove from oven. If indentations are no longer as pronounced, gently re-impress them with the rounded side of a ½ teaspoon measure.
4. Let cool completely. When cookies are cooled, fill indentations with dulce de leche. Pipe melted chocolate over cookie.
Adapted from the Pastry Chef’s Baking