Sift corn starch, flour, baking powder and baking soda and put in a large mixing bowl. In a standing electric mixer, cream the butter and the sugar. Mix for about five minutes until all sugar granules are dissolved. Add lemon zest, vanilla extract, amaretto or almond extract, and honey. Add the eggs, one at a time, mixing well after each addition. Scrape sides of bowl and add the dry ingredients all at once. Stir until all ingredients look incorporated. Take dough out of bowl and wrap in plastic wrap. Let rest in refrigerator for 30-45 minutes. Roll dough on floured surface to a ¼ inch thick. Cut dough with a round cookie cutter. Transfer to greased cookie sheet and bake for about 12 minutes @ 350 degrees.
To assemble alfajores: Pipe a good amount of dulce de leche repostero on one cookie. Place another cookie on top as to make a sandwich. Spread more dulce de leche around the sides and roll in coconut
