THE AUTHENTIC ARGENTINE ALFAJOR

In a bowl, combine the cornmeal (or cornstarch), all-purpose flour, sugar, and baking powder, mixing all the dry ingredients well.

Add the room temperature butter and the previously beaten egg yolks to the dry ingredients, incorporating them with your fingertips.

Add the lemon zest to the mixture and continue bringing the dough together with your fingertips, mixing thoroughly.

If the dough is dry, add water little by little, mixing until you reach the ideal consistency, forming a homogeneous dough.

Roll out the dough between two sheets of plastic wrap or parchment paper, being careful not to make it too thin due to its delicacy.

Use a cookie cutter to form discs of the desired size and transfer them to a baking sheet.

Bake the discs until the bottoms are lightly golden.

Remove the discs from the oven and place them on a wire rack to cool completely before proceeding with the filling.

Fill the alfajor discs with a generous portion of dulce de leche.

Finish the alfajores by coating the filled sides with shredded coconut for that special touch.