Skip to main content


Sweetened with Domino® Powdered Sugar and filled with dulce de leche, these traditional Argentinian treats are an international hit your friends and family will adore.

  • 1 1/4 cups All-purpose flour
  • 1 1/2 cups Cornstarch 
  • 1 cup, divided Domino® Powdered Sugar
  • 1/4 teaspoon Salt 
  • 1 cup (2 sticks) Unsalted butter, cold and cut in small cubes
  • 1 large Egg 
  • 1 (380 g) can Dulce de leche
  • 1/4 cup Desiccated coconut (optional)
Rate Recipe

Bake Mode

Prevent your screen from going dark as you follow along.

Prep Time: 20 minutes / Rest Time/ Bake Time: 30 minutes/ 12 minutes / Yields: about 2 dozen

Step 1

In a large bowl, whisk together the flour, cornstarch, ½ cup of powdered sugar, and salt.

Step 2

Add the butter and beat at medium speed for 3 minutes. Add the egg and beat until just combined. Do not overmix. Form the dough into a disk and cover in plastic wrap. Refrigerate for 30 minutes.

Step 3

Preheat oven to 350°F and line 2 baking sheets with parchment paper.

Step 4

Remove the dough fromthe refrigerator and let sit on the counter for about 10 minutes. On a floured surface, roll the dough to 1/4-inch thickness. Using a 2-inch diameter round cookie cutter cut dough and place the cookies onto prepared baking sheets.

Step 5

Bake for 10-12 minutes until the edges of the cookie start to turn golden. Remove from oven and cool completely on baking sheets.

Step 6

Flip over half of the cookies and fill with one tablespoon of dulce de leche. Top with remaining cookies, gently pressing as not to break the cookie. If desired, roll the cookies over desiccated coconut to cover the sides completely. Dust with the remaining ½ cup of powdered sugar and serve.

Additional Tips:

Desiccated coconut is finer that shredded coconut; you can use the two types interchangeably.

Rate Recipe