Alfajores De Maicena

Special equipment: a piping bag

1. Add the butter and confectioners’ sugar to a stand mixer fitted with the paddle attachment; beat together on medium speed until well combined. In a medium bowl, combine the cornstarch, flour, baking powder, baking soda and salt; whisk together thoroughly and set aside. To the butter and sugar mixture, add the egg and egg yolk one at a time, beating well between additions. Add the vanilla extract and lemon zest and mix again. Add the dry ingredients, mixing on low speed just until incorporated. Form the dough into a smooth round ball. Roll the dough in between two pieces of parchment paper using a rolling pin until it’s 1/8-inch thick; refrigerate the rolled dough (still in the parchment) on a baking sheet for 30 minutes.
2. Preheat the oven to 180 degrees C.
3. Remove the dough from the refrigerator and the top layer of parchment paper carefully. Cut out 2-inch cookie rounds and space them 1 inch apart on a cookie sheet lined with parchment paper. Bake until slightly golden at the edges, 8 to 10 minutes. Leave to fully cool for 30 to 45 minutes.
4. Place the dulce de leche in a piping bag and pipe on the bottom of one of the cookies. Sandwich the filling with another cookie, pressing carefully so as not to crack the cookies. Roll the sides in the coconut to coat. Repeat to make the rest of the cookies.