METHOD

1. Preheat oven to 180°C. Place the butter, sugar and vanilla in the bowl of an electric mixer and beat for 6 minutes or until pale. Add the egg and honey and beat to combine. Add the flour, baking powder, bicarbonate of soda and coconut and beat on low speed until a dough forms. Flatten into 2 discs and refrigerate for 30 minutes or until firm. 
2. Roll the dough out between two sheets of non-stick baking paper to 5mm thick. Using a 6.5cm cutter, cut 20 rounds from the dough, re-rolling as necessary. 
3. Place on lightly greased baking trays lined with non-stick baking paper and bake for 5 minutes or until the edges are golden and centres are still a little soft. 
4. Cool on wire racks. Spread half the biscuits with dulce de leche, sandwich with the remaining biscuits. Roll the edges in the extra coconut to serve. Makes 10. 
   

Tip: You can freeze the cookie dough for baking at a later date. After rolling into balls, freeze the dough between sheets of non-stick baking paper in an airtight container. To bake, defrost, bake and fill cookies as the recipe suggests.