Latin American Dulce de Leche Alfajores (About 18 Sandwiches)

Whisk together 180g cornstarch, 120g flour, 1 tsp baking powder and 1/4 tsp salt.

Beat 170g softened butter and 133g sugar on medium speed for about three minutes.

Beat in three yolks and 2 tsp vanilla for about one minute.

Add the dry ingredients and mix on low for about 30 seconds, just until combined.

Flatten and wrap the dough; chill for about one hour. Never taste dough containing raw egg.

Preheat to 175°C. Rest dough about five minutes, roll 3–6mm thick, cut 4.5–5cm rounds and arrange on a lined tray.

Bake for 10–12 minutes until edges are just lightly colored, then cool completely on the tray.

Pair cooled cookie rounds. Divide 380g dulce de leche between pairs and sandwich. About 18 sandwiches assumes 36 rounds paired; actual count may differ.

Roll sandwich edges in 1/3 cup unsweetened coconut. Refrigerate covered at 4°C or colder and consume within three days.