A delightful twist on the classic Argentinean Alfajores, these cookies are filled with rich dulce de leche and coated with a hint of coconut.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents the cookies from sticking and makes cleanup easier.
In a mixing bowl, cream the butter and sugar together until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the egg, vanilla extract, and lemon zest to the mixture and beat until well combined.
Adding the egg one at a time ensures a smoother batter.
In a separate bowl, sift together the cornstarch, flour, baking powder, and salt.
Sifting the dry ingredients helps to aerate the mixture for a lighter cookie.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Mix just until combined to avoid overworking the dough.
Roll the dough into small balls and place them on the prepared baking sheet, flattening slightly.
Keep the cookies uniform in size for even baking.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Watch closely to avoid overbaking, as these cookies should remain soft.
Allow the cookies to cool completely on a cooling rack.
Cooling the cookies prevents the filling from melting when assembled.
Spread a generous amount of dulce de leche on the flat side of one cookie and sandwich with another.
Use a piping bag for a neat and even filling.
Roll the edges of the filled cookies in shredded coconut for decoration.
Press gently to ensure the coconut adheres to the filling.
Serve the alfajores on a platter and enjoy with your favorite beverage.
Pair with coffee or tea for a delightful treat.
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