Alfajores are a very popular treat across South America and there are countless variations depending on country and region, but wherever you have them, they are always an addictive treat and one is never enough.
Pre-heat oven to 180°C and lightly grease 2 baking sheets with a little melted butter.
In a medium-sized mixing bowl, add corn flour and plain and icing sugars and combine. Pour in the melted butter and stir again. Turn the mixture on to a clean, dry work surface and knead to form a soft dough, about 3-5 mins. Wrap in cling wrap and place in refrigerator for 30-45 mins to firm up.
Lightly dust a clean work surface with a little extra corn flour and, using a rolling pin, roll out dough to a 1cm thickness. Using a 5cm-diameter pastry cutter, cut out 24 round discs. Place discs on the prepared baking sheets and bake in the pre-heated oven for 10 mins or until they turn golden brown at the edges.
Remove from oven and allow to cool on the sheets for 10 mins before transferring to a wire rack to cool completely.
Once biscuits have cooled, spread a thick layer of dulce de leche over half of them. Place remaining biscuits on top, pressing down very lightly to secure.
Roll the edges of the biscuits in the desiccated coconut and dust the tops with icing sugar.
230g corn flour, plus extra for dusting
125g plain flour
65g icing sugar, plus extra for dusting
225g unsalted butter, melted, plus extra for greasing
395g dulce de leche
100g desiccated coconut