Alfajores (Dulce de Leche Cookies)

In a large bowl, whisk together the cornstarch, all-purpose flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, combine the softened unsalted butter and granulated sugar. Beat on medium speed for about 3 minutes until light and fluffy.

Add the egg yolks and vanilla extract to the butter mixture. Mix for 1 minute until combined. Scrape down the sides and bottom of the bowl.

Add the flour mixture to the wet ingredients all at once. Mix on low speed for 30 seconds until just combined. Scrape the bowl one last time and mix briefly.

Transfer the dough to a piece of plastic wrap, flatten it into one or two disks, wrap tightly, and chill in the refrigerator for about 1 hour.

Preheat your oven to 350°F (175°C). Let the chilled dough sit at room temperature for a few minutes to soften slightly.

Lightly flour a work surface and the top of the dough. Roll the dough to be ⅛ to ¼-inch thick. Use a 1¾ to 2-inch round cookie cutter to cut out circles. Place the cookies on parchment or silicone-lined baking sheets.

Bake for 10-12 minutes, until the cookies are just set and lightly browned on the edges. Rotate the pans halfway through baking. Allow the cookies to cool on the baking sheets before assembling.

Once the cookies are completely cool, spread or pipe a dollop of dulce de leche onto the bottom of one cookie and sandwich it with another cookie.

Roll the edges of the filled cookies in shredded coconut. Repeat the assembly process for all remaining cookies.