Argentine Dulce de Leche Alfajores with Coconut and Dark Chocolate

Ingredients

• 1.5 cups cornstarch
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• Pinch of salt
• 3/4 cup (1.5 sticks) unsalted butter, softened
• 1/2 cup powdered sugar
• 3 large egg yolks
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 1 can (13.4 oz) dulce de leche
• 1 cup unsweetened shredded coconut (for rolling)
• 4 oz dark chocolate, melted (optional, for dipping)

Instructions

1. Whisk cornstarch, flour, baking powder, baking soda, and salt together. Set aside.
2. Beat butter and powdered sugar until light and fluffy, 3 minutes. Add egg yolks one at a time, then vanilla and lemon zest.
3. Fold dry ingredients into the butter mixture until a soft dough forms — it will be delicate. Wrap in plastic and refrigerate 30 minutes.
4. Preheat oven to 325°F. Roll dough to 1/4-inch thickness on a lightly floured surface. Cut into 2-inch rounds. Re-roll scraps.
5. Bake on parchment-lined sheets for 12-14 minutes until pale golden at the edges — they should stay very light. Cool completely.
6. Spread a generous layer of dulce de leche on the flat side of half the cookies. Sandwich with remaining cookies, pressing gently so filling reaches the edges.
7. Roll the edges in shredded coconut so it adheres to the dulce de leche rim. Optionally dip one face in melted dark chocolate and set on parchment. Refrigerate 15 minutes to set.