Quick No-Chill Vanilla Alfajores Recipe

Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. In a medium bowl, whisk together the cornstarch, all-purpose flour, and baking powder until thoroughly combined and lump-free.

In a separate bowl, beat the softened butter and powdered sugar together using a hand mixer on medium speed for about 2 minutes until light and fluffy. Add the egg yolk and vanilla extract, beating until fully incorporated and smooth.

Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until a soft, crumbly dough forms. Use your hands to gently press the dough together into a smooth ball inside the bowl; it should be pliable and not sticky.

Roll the dough out immediately between two sheets of parchment paper to about 1/4-inch thickness to prevent sticking. Use a 2-inch round cookie cutter to stamp out circles, placing them 1 inch apart on the prepared baking sheet.

Bake for 10 to 12 minutes, or just until the bottoms are lightly golden while the tops remain pale and delicate. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Spread a generous tablespoon of dulce de leche on the flat side of half the cookies, then top with the remaining cookies to make sandwich sandwiches. Roll the exposed caramel edges in shredded coconut and dust the tops generously with powdered sugar before serving.