Instructions

1. In a medium bowl, whisk together the butter, sugar, lemon juice, and salt until smooth and creamy. Beat in the egg yolks one at a time until smooth. Stir in the coconut milk until smooth. Transfer approximately half of the batter to a second medium bowl. 
2. To the first bowl, add ⅔ cup of the flour and stir until no dry patches of flour remain. To the second bowl, add the remaining ½ cup of flour and the cocoa powder to the and stir until a dough forms. Shape each dough into a disc, wrap in plastic, and refrigerate for 1 hour.
3. On a lightly floured surface, roll the plain (non-chocolate) dough into a rough rectangle about ¼ inch thick. Repeat with the chocolate dough. Brush the plain dough with water and place the chocolate dough on top of it. Gently roll the rolling pin over the stacked doughs to press them together. Starting from one long side of the stacked dough, roll them up as you would a jelly roll. (When viewed from the short end of a roll, you should see two interspersing spirals of chocolate and plain dough.) Wrap the dough log in plastic and freeze for 40 minutes.
4. Place a large paper towel-lined baking sheet and a wire rack by the stove. Unwrap the dough and trim one end so it’s even. To a large skillet fitted with a deep-fry thermometer, add ½ inch of oil. Add a trimmed piece of dough to the skillet and turn the heat to medium-high. 
5. While the oil heats, use a sharp knife to cut six ⅛-inch-thick cookies, then use your palms to pat each cookie as thin as possible. Rewrap and refrigerate the log. When the thermometer reads 350°F (or the dough piece floats to the surface and begins bubbling), remove the dough scrap. Slide the dough rounds into the oil and fry, flipping halfway through cooking, until golden brown and slightly curled, 1–2 minutes total. Using a slotted spoon, transfer to the prepared baking sheet to drain, then to the wire rack to cool. Repeat with the remaining cookies, working in batches and maintaining the oil temperature. Cool completely before serving.