Alfajores

1. Add flour, cornstarch, powdered sugar, salt, and baking powder to a large bowl, and stir with a spatula. Or ask a grown-up to use a hand mixer or food processor. Mix or pulse until combined.
2. Add butter to mixture, and blend until sandy and crumbly. Add egg yolks, and blend again continuously until dough forms, around 1 minute.
3. Place dough onto a large sheet of parchment paper. Roll the dough into 10” log (with your hands or rolled up in the parchment paper). Refrigerate dough for at least 2 hours and up to 1 week.
4. When ready to bake, ask a grown-up to place oven rack in middle of oven and heat to 350˚F. Line two baking sheets with parchment paper.
5. Remove dough from fridge, and ask a grown-up to slice into rounds around ¼” thick. Place rounds on baking sheet with ½” space between cookies.
6. Bake cookies until golden brown around the edges, around 12-15 minutes. Ask a grown-up to rotate trays halfway through baking for even color, then remove from oven and let cool on baking sheet.
7. To assemble, remove the cajeta from fridge. Flip half of the cookies over, so the side against the sheet tray now faces up. Using a spatula, smear a dollop of cajeta on the upturned cookies. Top with the remaining cookies (with the browned side facing out).
8. Pour coconut shreds onto a plate, and roll the sandwiched cookies in the coconut so it sticks to the cajeta. Eat and enjoy!