- 1½ cups (200g/7 oz.) all-purpose flour
- 2⅛ cups (300g/10.5 oz.) cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 and ¾ sticks (200g/7 oz.) unsalted butter, at room temperature
- ¾ cup (150g/5.3 oz.) granulated sugar*
- 1-2 teaspoons grated lemon zest, optional
- 3 large egg yolks
- 2 teaspoons vanilla extract
- 350g (12 oz.) dulce de leche, for filling
- ½ cup unsweetened shredded or desiccated coconut, for rolling
- In a medium bowl, sift together flour, cornstarch, baking powder, and baking soda. Set aside.
- In a mixer bowl fitted with the paddle attachment, beat butter, sugar, and lemon zest on medium speed until light and fluffy, about 3 minutes. Beat in egg yolks and vanilla extract just until combined. Reduce speed to low. Add the flour mixture and beat just until combined. Do not overmix or the cookies will turn out
- Form the dough into a ball, then flatten slightly to form a disc. Wrap with plastic wrap and refrigerate for 1-2 hours, until firm enough to roll.
- If you don’t want to use the dough right away, you can refrigerate it for up to 3 days or freeze it for up to a month, then thaw it overnight in the fridge.
CHOCOLATE DIPPING – For the Coating:
12 ounces semisweet chocolate, finely chopped (See Notes)
4 ounces bittersweet chocolate (60% cacao), finely chopped (See Notes)
2 tablespoons vegetable shortening
For the Coating: Melt semisweet and bittersweet chocolate and shortening in large metal bowl set over pot of simmering water (bottom of bowl should not make contact with surface of water). Stir with rubber spatula until chocolate is smooth and melted. Alternatively, combine chocolate and shortening in large bowl and microwave 1 to 2 minutes until mixture is smooth, stopping microwave every 20 seconds to stir.
Line 2 baking sheets with parchment paper.
Carefully drop one sandwich cookie into the melted chocolate. With soup spoons, gently turn cookie to coat. Transfer cookie to prepared baking sheet and repeat with remaining cookies.
Transfer cookies to refrigerator and chill until set, 15 to 30 minutes.
Notes on recipe:
- Finely chopped chocolate (both semisweet and bittersweet) may be replaced with chocolate chips.
- You may have some leftover dulce de leche—refrigerate it in an airtight container or zipper-lock back and reserve for another use.
- Even though the cookies are refrigerated to set the chocolate, they should be served at room temperature.