These gluten-free sandwich cookie treats are very popular in Latin cultures, simply made with cornstarch and filled with dulce de leche.
Ingredients
- ½ cups cornstarch: 2 piece
- gluten-free all-purpose baking flour: 1 cup
- baking powder: 2 tsp
- baking soda: 0.5 tsp
- unsalted butter: 1 cup (softened)
- white sugar: 0.75 cup
- egg yolks: 3 piece
- lemon zest: 2 tsp
- vanilla extract: 0.5 tsp
- dulce de leche: 1 jar (11.5 ounce jar)
- coconut: 0.5 cup (shredded)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
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Whisk cornstarch, flour, baking powder, and baking soda in a bowl.
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Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. Whisk in egg yolks, one at a time, until well combined. Add lemon zest and vanilla extract with the last egg. Fold into flour mixture with a spoon, mixing until dough holds together and turns into a ball. Wrap in plastic wrap; refrigerate for 30 minutes to 1 hour.
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Roll out dough to about 1/4-inch thickness. Cut cookies with a small round cookie cutter and place on the prepared baking sheets.
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Bake in the preheated oven until set but not browned, 7 to 10 minutes. Remove immediately to cool on a wire rack.
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Spread underside of a cookie with 1 teaspoon dulce de leche. Sandwich together with another cookie until filling comes out on the sides. Roll sides in the shredded coconut.
