Line your baking sheets with parchment.

In your mixing bowl, cream the butter and cream cheese until fluffy.

Add the sugar, egg yolks, and vanilla and mix until well-combined.

Slowly add the flour until it’s fully mixed into the dough.

Cover and chill the dough for at least two hours.

When you’re ready to cut and bake, preheat your oven to 350 degrees.

Roll out the dough to roughly 1/4 inch thick, cut into whatever shapes you desire, and place 1 inch apart on your parchment-lined sheets.

Bake for 10-12 minutes or until set (not browned, except a tiny bit on the bottom).

To make the Dulce de leche (if you can’t find it in your supermarket), submerge your can of sweetened condensed milk in a deep soup pot, after removing the label.

It’s important to keep the water level at least 2 inches above the top of the can to avoid exploding.

Bring the water to a boil and then reduce heat and simmer for 3-3.5 hours.

Let the can completely cool before opening.

Spread a layer of filling between two cookies, then roll the edges in the coconut. You want to use enough filling to make them stick together, but not so much that the filling will all squirt out when you take a bite!