Dairy-Free Alfajores with Coconut Dulce de Leche

Ingredients

• 1.5 cups Cornstarch
• 0.5 cup All-purpose flour
• 1 tsp Baking powder
• 0.5 cup Vegan butter
• 0.5 cup Sugar
• 1 tsp Vanilla extract
• 1 can Coconut dulce de leche
• 0.25 cup Shredded coconut

Instructions

1. 1Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the 1.5 cups of cornstarch, 0.5 cup of all-purpose flour, and 1 tsp of baking powder until well combined.
2. 2In a separate large bowl, using an electric mixer or a whisk, beat together the 0.5 cup of vegan butter and 0.5 cup of sugar until the mixture is light and fluffy, which should take about 2 to 3 minutes. Stir in the 1 tsp of vanilla extract until fully incorporated.
3. 3Gradually add the dry ingredients from the first bowl to the wet ingredients in the large bowl, mixing until a soft dough forms. On a clean, dry surface, roll out the dough to about 1/4-inch thickness; if the dough sticks, lightly dust the surface with a small amount of the 1.5 cups of cornstarch. Cut the dough into circles.
4. 4Carefully transfer the cut cookie circles to a baking sheet. Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden and the centers are set.
5. 5Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. Cooling completely is important to prevent the cookies from breaking when handled.
6. 6Once the cookies are completely cool, spread a generous amount of the 1 can of coconut dulce de leche onto the flat side of one cookie. Gently place another cookie on top to form a sandwich. Repeat with the remaining cookies and coconut dulce de leche.
7. 7Pour the 0.25 cup of shredded coconut into a shallow dish. Roll the edges of each assembled cookie sandwich in the shredded coconut until evenly coated.

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