Preheat oven to 350F. Line baking sheets with parchment paper or silicone mats, or butter generously.

Mix together the dulce de leche, coconut and vanilla.

Using a 1 3/4-diameter scoop, drop the spoonfuls of dough on the prepared baking sheets, spacing them 1-1/2 inches apart. Wet your fingertips lightly with water and gently flatten the cookie dough (no need to press hard; just press out the hump).

Bake for 12 to 14 minutes, until the edges are dark brown and crisp. Let the cookies cool for 10 to 15 minutes.

Store the cookies for about 1 week in an airtight tin, or freeze for 1 month. Separate the layers of cookies with waxed paper or they will stick together.