Step 1

In a large bowl, using a spatula or handheld mixer or a wooden spoon, mix butter and sugar until very creamy.

Step 2

Add egg yolks and whole egg and mix well to incorporate.

Step 3

Add cognac, vanilla, and lemon zest. Mix well.

Step 4

Then add the sifted flour, baking powder, and cornstarch gradually, mixing very well until no streaks of dry remain.

Step 5

The final dough will be very soft and silky but not sticky.

Step 6

Let rest for 10 minutes. If I’m not baking the alfajores immediately I wrap the dough in film and put it in the refrigerator like any sweet dough.

Step 7

Preheat oven to 170ºC / 325ºF.

Step 8

On a floured suface, roll dough to ½ cm thick (about ¼ inch).

Step 9

Using a round cutter, cut circles and place them on a buttered cookie tray or use a Silpat. In my experience they tend to stick when using parchment paper, but then, all papers are different depending on where you live. Thickness and size is totally up to you; I suggest you try different combinations and see which one works best for your taste.

Step 10

Bake for 10-12 minutes or until barely starting to color. Let cool completely on a wire rack.

Step 11

Put a tablespoon of dulce de leche (with a spoon or with a piping bag) and fill one round, flat side up. Press lightly with another round, flat side down forming alfajores.

Step 12

With the back of a spoon flatten the sides wiping any dulce de leche that has overflowed. This will leave a path for the coconut to stick.

Step 13

Put unsweetened coconut in a small plate and roll sides of alfajores so that you have an even coating. Or leave it plain.