Dulce de Leche Alfajores

Melt-in-your-mouth Argentine cornstarch cookies sandwiched with dulce de leche and rolled in shredded coconut.

• 1 cup cornstarch
• 3/4 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 cup sugar
• 2 egg yolks
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1 cup dulce de leche
• 1/2 cup finely shredded coconut

Method

1. Cream butter and sugar until pale, then beat in egg yolks and vanilla.
2. Sift in cornstarch, flour, and baking powder; mix into a soft dough, wrap, and chill 20 minutes.
3. Roll dough to 1/4 inch thick and cut 24 rounds with a 2-inch cutter.
4. Bake at 350u00b0F (175u00b0C) for 10u201312 minutes until set but still pale; cool completely.
5. Sandwich pairs of cookies with a generous teaspoon of dulce de leche.
6. Roll the exposed filling edges in shredded coconut and rest 30 minutes before serving.