Description
Alfajores are delicate South American sandwich cookies made with a tender cornstarch-based dough, filled with rich dulce de leche, and finished with a coating of shredded coconut. These melt-in-your-mouth treats are perfect for dessert or snack time, embodying a perfect balance of sweetness and texture.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups cornstarch
- 1 1/4 cups all-purpose flour, plus more for surface
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
Wet Ingredients
- 12 Tbsp butter, softened
- 3/4 cup granulated sugar
- Zest of 1 lemon
- 3 large egg yolks
- 1 tsp pure vanilla extract
Filling and Topping
- 1 (15.8-oz.) jar dulce de leche
- 1/4 cup shredded coconut
Instructions
- Preheat and Prepare Dry Ingredients: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. In a large bowl, whisk together the cornstarch, all-purpose flour, baking powder, baking soda, and kosher salt until evenly combined.
- Cream Butter and Sugar: In a separate large bowl, using a hand mixer, beat the softened butter, granulated sugar, and lemon zest until the mixture is light and fluffy. This will add flavor and incorporate air for a tender cookie.
- Add Egg Yolks and Vanilla: To the creamed butter mixture, add the egg yolks and pure vanilla extract. Beat until fully incorporated, creating a smooth and rich base for the dough.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, beating until the dough comes together and holds when squeezed. The dough should be cohesive but not sticky.
- Roll and Cut Dough: Lightly flour a clean surface, transfer the dough onto it, and form it into a smooth ball. Divide the dough in half. Working with one half at a time, roll it out to about 1/4-inch thickness. Use a 2 1/4-inch round cookie cutter to cut out rounds, placing them on the prepared baking sheets. Repeat with the remaining dough, collecting scraps to re-roll and cut additional cookies.
- Freeze Dough Rounds: Place the baking sheets with the cut dough rounds into the freezer for at least 15 minutes until the dough is firm. This helps maintain the cookie shape during baking.
- Bake Cookies: Bake the frozen dough in the preheated oven for about 8 minutes. The cookies will look slightly soft and will not have much color yet. Remove from the oven and allow them to cool completely on the baking sheets.
- Assemble Alfajores: Once the cookies are cooled, flip half of them over and spread a generous layer of dulce de leche on the flat side. Top with the remaining cookies to form sandwich cookies.
- Coat with Coconut: Roll the sides of each assembled alfajor in shredded coconut to coat the edges, adding texture and a tropical touch.
Notes
- You can substitute dulce de leche by making your own by simmering sweetened condensed milk or buying it ready-made.
- For an extra flavor twist, add cinnamon to the dough or sprinkle additional zest on top before baking.
- Keep the dough chilled before rolling to make it easier to handle and to prevent spreading during baking.
- Store assembled alfajores in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Lightly flour the rolling surface and rolling pin to avoid sticking, but avoid adding too much flour to keep the cookies tender.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 50mg
