3 cups (scant) of wheat flour
3 cups (scant) of cornstarch
3/4 cup (scant) or 150g of grated coconut
1 tablespoon of active dry yeast
350g of unsalted butter or margarine
1 tablespoon of lemon zest
For the filling
600g of sweetened condensed milk
3 cups (scant) of wheat flour
3 cups (scant) of cornstarch
3/4 cup (scant) or 150g of grated coconut
1 tablespoon of active dry yeast
350g of unsalted butter or margarine
1 tablespoon of lemon zest
For the filling
600g of sweetened condensed milk
1
In a large bowl, combine the flour, cornstarch, grated coconut, yeast, and margarine
2
Carefully grate the lemon, taking care not to extract the white part of the fruit, as this will leave the mixture bitter and affect the recipe
Add the lemon zest
3
Mix well, stirring with your hands
The dough should be at the right point when it comes away from your fingers
4
Take small portions and roll them out delicately on a floured surface or marble
5
Preheat the oven to medium temperature (180°C) for 15 minutes
Cut the dough with a round cookie cutter
Make sure you get 75 pairs
If, when finished, you find that it's not going to yield enough, join pieces, roll out again and make more circles
Place the circles in greased baking dishes, sprinkled with wheat flour and put them in the oven (preheated) at a temperature of 150°C
Let it sit for about 15 minutes or until the dough darkens slightly
6
Wait for the dough to cool completely, preferably overnight
To fill, you can use sweetened condensed milk, joining two halves
The sweetened condensed milk can be store-bought (choose a good brand) or homemade: remove the labels from two cans of condensed milk and cook in a pressure cooker for 40 minutes after the whistle starts to turn
Let it cool before using.