Argentina’s signature alfajores are made by sandwiching dulce de leche between two delicate cookies and rolling the edges in shredded coconut. Their crumbly texture and sweet filling make them a favorite for afternoon tea.
Combine the flour, cornstarch, and baking powder. In a separate bowl, beat the butter and sugar, then add the egg yolk and vanilla. Knead in the dry mixture to make a soft dough.
Chill the dough for 30 minutes.
Roll out the dough and cut out rounds. Arrange them on a parchment-lined baking pan and bake in an oven preheated to 180°C / 355°F for 10–12 minutes, until the edges are lightly golden.
Let the cookies cool completely.
Spread dulce de leche between two cookies and sandwich them together. Roll the edges in shredded coconut.
Store in a covered container for 4 days at room temperature or for 1 week in the refrigerator.
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