Servings: 9
Equipment
- 2 baking sheets
- Parchment paper
- Electric mixer and bowl
- rolling pin
- Spatula
Ingredients
- 150 gms – 1 ¼ cups cornstarch
- 1 tsp baking powder
- 100 gms – ½ cup butter at room temperature I used vegetable spread
- ½ tsp vanilla extract
- 80 gms – 1/3 cup + 1 tbsp granulated sugar
- 2 egg yolks
- Dulce de Leche to fill
- Fine desiccated coconut to roll in
- 100 gms – ¾ cup plain flour I used low fodmap and gluten-free
Instructions
- Preheat the oven to 350°F (177°C).
- This help In a large bowl, mix together the cornstarch, baking powder, butter, vanilla extract, and granulated sugar. Mix until it is completely combined.
- Add in the egg yolks and mix until fully incorporated. The dough should be soft and pliable.
- Using your hands, form the dough into small balls, about the size of a walnut. Place them on a baking sheet lined with parchment paper or a silicone mat. You can place them close but not touch them.
- Bake for 15 minutes or until the edges are golden brown.
- Let the cookies cool for a few minutes before transferring them to a wire rack.
- Once cooled, spread about 1 teaspoon of dulce de leche on one cookie and top with another one. Roll in some desiccated coconut!
Video
Notes
-If your dough is too crumbly, you can add more butter or a tablespoon of water.
-You can also use other types of jam or cream filling instead of dulce de leche.
-Be careful not to overbake the cookies as they will become dry and brittle.
-You can also roll the cookie balls in finely chopped nuts or sprinkles for a different flavor.
Tried this recipe?Let us know how it was!