Place the whole can of sweetened condensed coconut milk into a high-rimmed pot. Pour enough water to cover, plus 1-inch over.

Cover pot and cook over high heat. Once the water reaches a boil, immediately turn down to low to maintain a gentle simmer.

Continue cooking for 3.5 hours, maintaining a simmer the whole time through.

Continuously check to ensure that the water level does not go down. If water evaporates, add additional water to ensure can remains submerged by at least one inch.

After 3.5 hours, remove from heat. Let water cool and remove can with tongs once cooled - do not attempt to open or move can while hot as it could explode. Place the can in fridge to cool and thicken before continuing to make the alfajores.

In a medium saucepan, warm lemon juice, sugar, and coconut oil, stirring occasionally to prevent burning, until the oil is completely melted.

In a medium-sized bowl, stir together the eggs and yolks.

When the lemon juice mixture is warm and the coconut oil is melted, gradually pour it slowly into the eggs, whisking constantly.

When the lemon-egg mixture is fully combined, transfer it back into the saucepan and cook, stirring constantly, for about 2 minutes, until the mixture thickens and coats the spatula. Remove the resulting lemon curd from heat.

Transfer lemon zest into a large bowl. Set a strainer over the bowl. Working quickly and whisking constantly with a spatula, strain the curd into the zest.

Stir the curd a few times to allow it to begin cooling, and let it rest for about 10 minutes. Transfer to refrigerator until ready to fill alfajores.

In a large bowl, beat sugar and eggs with an electric mixer for around 4 minutes. Add butter and whip just until combined, about 1 minute.

In a separate bowl, sift baking powder and starch together twice. Add mixture to the egg, butter and sugar mixture.

Fold the mixture with a spatula until combined, then knead the dough with your hands a few times to ensure fully incorporation.

Cover bowl and place dough in the fridge for at least 2 hours - or preferably overnight.

When ready to bake, preheat oven to 350F.

Remove dough from refrigerator. Dust your work surface and rolling pin with starch, and place dough on surface. Roll dough out into a thin layer, around ¼ of an inch.

Using a circular cookie cutter, cut out as many circles as possible.

Cover a baking sheet with parchment paper. Using a very thin offset spatula, transfer dough circles to sheet, leaving a bit of room for them to expand.

Bake for 7-8 minutes. When cookies are done baking and are firm and slightly golden at the bottom, remove from oven and leave on sheet to cool for about 10 minutes.

Once the biscuits have cooled completely, using a teaspoon or a piping bag, place a teaspoon of vegan dulce de leche or dairy-free meyer lemon curd on the bottom of one cookie and cover with another, creating a sandwich.

Roll the sides of each cookie in grated coconut, adhering it to the dulce de leche.

Cookies will keep in a tightly sealed container for a few days.