Argentine Alfajores de Maicena

Preheat the oven to 160 °C (320 °F). Beat the softened butter with powdered sugar until light and creamy, then add the egg yolks one at a time, mixing each in until smooth. Add the vanilla extract and lemon zest.

Separately, sift together the flour, cornstarch, baking powder, and baking soda. Add the dry mixture to the butter mixture and combine quickly with a spatula, without overmixing.

Shape the dough into a flat disk, wrap it, and chill in the refrigerator for 30 minutes.

Roll out the chilled dough between two sheets of parchment paper to a thickness of about 5 mm, then cut out rounds 5 cm in diameter. Transfer them to a baking sheet lined with parchment.

Bake for 8–10 minutes: the cookies should remain pale, with only the edges lightly golden. Let them cool completely on a wire rack.

Pipe a generous amount of thick dulce de leche onto half of the cooled cookies, top with the remaining cookies, and press gently so the filling reaches the edges.

Roll the edges of the alfajores in shredded coconut and let the finished cookies rest for 15 minutes before serving.