Buttery, melt-in-your-mouth cornstarch shortbread cookies brightened with lemon zest, sandwiched around a thick layer of dulce de leche and rolled in coconut. A beloved Argentine treat that pairs perfectly with afternoon coffee or mate.
Cook ModeCream the softened butter and sugar together until light and fluffy.
Butter
SugarBeat in the egg yolks and lemon zest until well combined.
Egg yolks
Lemon zestGradually mix in the all-purpose flour and cornstarch until a smooth dough forms.
All-purpose flour
CornstarchWrap the dough and chill in the refrigerator for 1 hour to firm it up and prevent spreading.
Roll out the chilled dough and cut into rounds. Bake at 180C (350F) for 12 to 15 minutes until set but pale, then let cool completely.
Spread a generous layer of dulce de leche on one cookie and sandwich with another.
Dulce de lecheRoll the exposed dulce de leche edges in desiccated coconut to finish.
Desiccated coconutSubstitutions, timing tweaks — anything to remember next time.
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