Alfajores with Dulce de Leche and Shredded Coconut Recipe

If you’re looking for a dessert that feels like a warm hug wrapped in a festive package, you’re going to adore this Alfajores with Dulce de Leche and Shredded Coconut Recipe. These delicate cookies sandwich a luscious layer of dulce de leche — a rich caramel-like spread — and then get a pretty little coat of shredded coconut. When I first tried this recipe, I was instantly hooked by how soft the cookies are and the perfect balance of buttery sweetness paired with that creamy filling.

This Alfajores with Dulce de Leche and Shredded Coconut Recipe works wonderfully for any occasion, whether it’s a cozy afternoon coffee break or a special gathering where you want to impress without spending hours in the kitchen. I love that these cookies can be made ahead of time, stored easily, and still taste like you just pulled them fresh from the oven. You’re going to find that this recipe is straightforward and forgiving — perfect even if you haven’t baked alfajores before.

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Ingredients You’ll Need

Each ingredient in this Alfajores with Dulce de Leche and Shredded Coconut Recipe plays an essential role, from the tenderizing cornstarch to the zest that adds a fresh brightness. I’ll share some tips so you can grab just what you need and have confidence in your choices.

• Cornstarch: Use fine cornstarch to keep the cookies tender and give that signature soft texture.
• All-purpose flour: Stick to this for structure, and be sure to measure properly to avoid tough cookies.
• Baking powder: Helps the cookies rise lightly and keeps them airy.
• Baking soda: Works with the acid in the butter and yolks to create a nice lift and tenderness.
• Kosher salt: Enhances all the sweet flavors, so don’t skip it.
• Butter: Use softened unsalted butter for rich flavor and a silky dough.
• Granulated sugar: Balances the buttery dough and helps create a slight crunch on the outside.
• Lemon zest: Adds a subtle, refreshing citrus note that brightens the cookies pleasantly.
• Egg yolks: Give the dough richness and that melt-in-the-mouth texture.
• Vanilla extract: Your classic flavor booster, bringing everything together.
• Dulce de leche: This luxurious caramel spread is the star filling; choose a good quality jar or make your own.
• Shredded coconut: The final touch that adds texture and a beautiful finish.

Variations

I love encouraging you to make this recipe your own. Over time, I like to tweak the flavors or toppings depending on mood or occasion. You can easily customize it to suit your tastes or dietary needs.

• Nutty Twist: I often roll the sides of the alfajores in finely chopped toasted nuts along with or instead of shredded coconut for an extra crunch and savory edge.
• Chocolate-Dipped Edges: For celebrations, I dip half of each sandwich in melted dark or milk chocolate — it’s such a crowd-pleaser!
• Gluten-Free Version: Substitute the all-purpose flour with a blend of gluten-free flours that include xanthan gum — just watch the dough consistency to add a splash of milk if needed.
• Flavored Dulce de Leche: Try mixing a pinch of cinnamon or orange zest into the dulce de leche before spreading for a subtle flavor boost.

How to Make Alfajores with Dulce de Leche and Shredded Coconut Recipe

Step 1: Prep Your Ingredients and Dry Mix

Start by setting the oven to 350°F and lining two baking sheets with parchment paper — trust me, this step saves you from sticky messes later! Then, whisk together your cornstarch, all-purpose flour, baking powder, baking soda, and salt in a large bowl. Mixing these dry ingredients now ensures even distribution, so your cookies turn out soft and perfectly tender every time.

Step 2: Cream Butter, Sugar, and Lemon Zest

In a separate bowl, grab a hand mixer and beat the softened butter with sugar and lemon zest until light and fluffy — this usually takes about 2-3 minutes. The zest really makes a difference here; it lifts the sweet richness nicely. Then, add the egg yolks one at a time, mixing each in well before adding vanilla extract. This base mixture is where most of the flavor comes from, so don’t skip the zest or vanilla!

Step 3: Combine Dry Ingredients and Form the Dough

Slowly add the dry mixture into the butter mixture and beat it just until the dough comes together — you want it to hold when you squeeze it, but be careful not to overmix or your cookies can get tough. Flour your surface lightly and dump the dough out. Form it into a smooth ball, then divide it in half to make rolling easier later. I like to wrap one half in plastic wrap while I work with the other half, which keeps it from drying out.

Step 4: Roll, Cut, and Chill the Dough

Roll each half of the dough out to about ¼ inch thick and use a 2 ¼ inch round cookie cutter to cut the rounds. It’s okay to gather scraps and reroll — just try not to overwork the dough each time. Now, here’s a trick I discovered: place your baking sheets with the cut cookies into the freezer for at least 15 minutes before baking. It helps keep the cookies from spreading too much and maintains their tender texture.

Step 5: Bake and Cool

Bake your cookies for 8 minutes — they’ll still look soft and pale, and that’s exactly what you want! Let them cool completely on the baking sheet; this keeps them from breaking as they finish setting up. I’ve learned that removing them too soon can cause cracks, so patience here pays off.

Step 6: Assemble with Dulce de Leche and Coconut

Once cooled, flip half the cookies over and spread a generous layer of dulce de leche on each one — it’s easier to spread if the dulce de leche is slightly warmed in the microwave for 10-15 seconds. Then, sandwich with the remaining cookies. Roll the edges of each alfajor in shredded coconut, which adds a lovely texture and flavor contrast. My family goes crazy for this part!

How to Serve Alfajores with Dulce de Leche and Shredded Coconut Recipe

Garnishes

I usually stick to shredded coconut on the sides because it adds a fresh, slightly nutty flavor and looks so inviting. Sometimes, for a little flair, I’ve dusted them lightly with powdered sugar or drizzled melted chocolate on top for extra indulgence.

Side Dishes

These alfajores pair beautifully with a cup of strong coffee or mate for an authentic touch. For a brunch or dessert spread, I like to serve them alongside fresh fruit and mild cheeses to balance the sweetness.

Creative Ways to Present

For birthdays or holidays, I like to arrange alfajores in a pretty tiered stand or gift-box them with a ribbon for friends and family. If you really want to wow guests, try adding edible flowers around them or topping with a small sprinkle of crushed pistachios for color and crunch.

Make Ahead and Storage

Storing Leftovers

I store leftover alfajores in an airtight container in the fridge — they keep beautifully for up to 5 days. I’ve found this helps the dulce de leche set nicely between the cookies, making each bite even better the next day.

Freezing

If I want to save them longer, I freeze the unassembled cookies baked and cooled, placing parchment between layers in a sealed bag. When I’m ready, I thaw them and assemble the alfajores fresh so they taste just like homemade.

Reheating

Since these are delicate cookies, I avoid reheating assembled alfajores. But if you want to warm the dulce de leche a bit for spreading, just pop it in the microwave for a few seconds. To freshen the cookie texture, I let them come to room temperature before serving.

FAQs

Final Thoughts

I absolutely love how this Alfajores with Dulce de Leche and Shredded Coconut Recipe brings a little piece of South America right into the kitchen, with its tender cookies and that dreamy caramel center. It’s one of those recipes where you smile with every bite and want to make it again immediately. I hope you find as much joy baking and sharing these alfajores as I do — whether it’s for a festive occasion, a gift, or simply to satisfy a sweet craving with a homemade treat!

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