Coconut Alfajores: A Sweet and Chewy Coconut Delight with Dulce de Leche Filling

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, combine the flour, baking powder, salt, and desiccated coconut. Set aside.
In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
Beat in the egg and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until combined. If the dough feels too dry, add milk a tablespoon at a time until the dough comes together.
Shape the Cookies:

Roll the dough into small balls, about 1 inch in diameter, and then flatten them gently with your fingers or the back of a spoon to form rounds.
Place the shaped dough on the prepared baking sheet, spacing them about 1 inch apart.
Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on a wire rack.
Assemble the Alfajores:

Once the cookies are completely cooled, spread a generous amount of dulce de leche on the bottom side of one cookie.
Place another cookie on top to form a sandwich, gently pressing them together.
Finish and Serve:

Roll the edges of each alfajore in desiccated coconut to coat them.
Serve immediately, or store in an airtight container for up to 4-5 days.
Serving and Storage Tips: