Alfajores with Dulce de Leche and Shredded Coconut Recipe

If you’re looking for a dessert that just melts in your mouth and feels like a warm hug from another hemisphere, you’ll adore this Alfajores with Dulce de Leche and Shredded Coconut recipe. I absolutely love how these soft, delicate cookies sandwich that luscious Argentine dulce de leche, and the shredded coconut on the edges adds just the right bit of texture and tropical sweetness. It’s the kind of treat that’s perfect for afternoon tea, a special party, or even just to brighten a regular weeknight.

When I first tried making Alfajores with Dulce de Leche and Shredded Coconut Recipe at home, I was amazed at how simple the ingredients were yet how luxurious the result tasted. You’ll find that once you get the hang of rolling the dough and freezing it briefly, the cookies bake up beautifully tender and hold their shape perfectly. Plus, you don’t need any fancy tools—just a round cookie cutter and a few pantry staples will get you there!

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Ingredients You’ll Need

The magic in this Alfajores with Dulce de Leche and Shredded Coconut Recipe really comes from a perfect balance of simple pantry staples and that luscious dulce de leche filling. Each ingredient plays a role in getting that signature soft yet structured texture along with beautifully tender, flavorful cookies.

• Cornstarch: Key to making these cookies wonderfully tender and slightly crumbly—don’t skip it!
• All-purpose flour: Adds just enough structure to hold the cookie’s shape without being tough.
• Baking powder and baking soda: These leavening agents help the cookies rise slightly and keep them light.
• Kosher salt: Balances sweetness and enhances the overall flavor.
• Butter: Use softened, good quality butter for richness and that melt-in-your-mouth texture.
• Granulated sugar: Gives sweetness and a subtle crunch during mixing.
• Lemon zest: A little brightness that cuts through the richness beautifully.
• Egg yolks: Provide richness and help bind the dough together without making it tough.
• Pure vanilla extract: Adds warm aroma and depth.
• Dulce de leche: The star of the filling—choose a creamy jarred dulce de leche or make your own if you’re feeling adventurous.
• Shredded coconut: Rolls on the outside for added texture and a pleasant coconut flavor contrast.

Variations

I’ve played around with this Alfajores with Dulce de Leche and Shredded Coconut Recipe a bit, and it’s fun to switch up the fillings or coating to suit what you love or what you have on hand. Feel free to get creative—this recipe is like a canvas!

• Chocolate Dip: I once dipped the edges in melted dark chocolate instead of rolling in coconut, and my family went crazy for the hint of bitterness balancing the dulce de leche.
• Nut Variations: Toasted finely chopped almonds or pecans can replace or mix with the shredded coconut for a nutty crunch.
• Gluten-Free Version: Substitute all-purpose flour with a gluten-free blend designed for baking—just be mindful the texture may be a little different.
• Vanilla Bean or Citrus Zest: Switch lemon zest for orange or even add a little vanilla bean paste for a subtle flavor twist.

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

Step 1: Prep the Dry Ingredients

Start by preheating your oven to 350°F (175°C) and lining two large baking sheets with parchment paper—this prevents sticking and helps the cookies bake evenly. In a large bowl, whisk together 1 1/4 cups cornstarch, 1 1/4 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt. Getting those dry ingredients ready first makes the next steps flow smoothly, and it’s important to mix them well to help your dough come together evenly.

Step 2: Cream Butter, Sugar & Lemon Zest

In a separate large bowl, use a hand mixer to beat 12 tablespoons of softened butter with 3/4 cup granulated sugar and the zest of one lemon until light and fluffy. I discovered this step really brings a subtle brightness and depth to the cookies that folks don’t always expect but end up loving. Then add 3 large egg yolks and 1 teaspoon pure vanilla extract, beating until the mixture is combined and silky smooth.

Step 3: Combine Dry and Wet Ingredients

Slowly add the dry ingredients to the butter mixture, beating gently until the dough just comes together. You want it to be pliable enough so you can squeeze it in your hand and it holds together without crumbling or sticking too much. If it’s a bit sticky, sprinkle a touch more flour on your workspace, but don’t go overboard or the cookies won’t stay tender.

Step 4: Roll and Cut the Dough

Lightly flour your countertop and dump the dough onto it. Form it into a smooth ball, then divide it into two halves for easier rolling. Work with one half at a time, rolling it out to about 1/4 inch thick. Use a 2 1/4-inch round cookie cutter to cut out circles and place them on your prepared baking sheets. Gather any scraps into a ball again, then roll out and cut until you’ve used all the dough. This step is so satisfying because you can already tell the cookies will be lovely and uniform!

Step 5: Freeze Before Baking

This might seem like an extra step, but placing your cookie sheets in the freezer for at least 15 minutes helps the cookies hold their shape and prevents spreading too much in the oven. Frozen dough also bakes more evenly; trust me, this makes a big difference in achieving that perfect delicate texture for your alfajores.

Step 6: Bake and Cool

Bake your frozen dough rounds for about 8 minutes in the preheated oven. The cookies will still feel a little soft and won’t brown much—this is exactly how you want them. Let them cool completely on the baking sheet or transfer to a wire rack. When cool, they’ll be sturdy enough to assemble but still tender and delicate.

Step 7: Assemble with Dulce de Leche and Coconut

Flip half of the cookies over and spread a generous layer of dulce de leche on the flat side—don’t be shy here, it’s the star of the show. Sandwich with the remaining cookies, pressing gently but firmly so they stick together. Finally, roll the edges of the alfajores in shredded coconut, which adds a delightful chewy texture and subtle tropical flavor. If you prefer, lightly press the coconut to help it stick better.

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

Garnishes

I love to add a touch of extra shredded coconut on top for added charm, or sometimes I lightly dust the alfajores with powdered sugar just before serving. A few chopped nuts sprinkled on the coconut edges can also elevate the look and add crunch if you’re feeling fancy!

Side Dishes

These Alfajores with Dulce de Leche and Shredded Coconut Recipe are dreamy alongside a cup of strong black coffee or a lightly brewed tea like Earl Grey or chamomile. A fresh fruit salad or a scoop of vanilla ice cream also pairs beautifully if you want to turn it into a small dessert spread.

Creative Ways to Present

For special occasions, I like to arrange the alfajores on a rustic wooden board with piles of shredded coconut scattered around, some edible flowers, and a few vintage teaspoons of dulce de leche on the side for dipping. Wrapped individually in parchment with a pretty ribbon, they also make charming homemade gifts!

Make Ahead and Storage

Storing Leftovers

After assembling, store your alfajores in an airtight container at room temperature for up to 3 days. I’ve found that keeping them away from direct sunlight and heat helps preserve their delicate texture and prevents the dulce de leche from making the cookies too soft.

Freezing

You can freeze unassembled cookie rounds by placing them on a baking sheet until firm, then transferring to a freezer bag for up to 2 months. When you’re ready, thaw and bake as directed. However, I prefer to assemble and freeze the finished alfajores; just wrap each cookie individually in plastic wrap, then place them in an airtight container or zip bag. Thaw in the fridge overnight before serving.

Reheating

Since these are delicate, I don’t recommend reheating in a microwave, but if you want them slightly warm, I pop them in a low oven (around 275°F) for 5-7 minutes wrapped loosely in foil. This refreshes the softness without melting the dulce de leche too much.

FAQs

Final Thoughts

I truly hope you give this Alfajores with Dulce de Leche and Shredded Coconut Recipe a try—it’s become one of my go-to desserts whenever I want to impress with minimal fuss. There’s something incredibly satisfying about the soft cookie paired with that luxuriously sweet filling and the subtle coconut finish. Plus, it feels like sharing a little slice of Argentine tradition right from your own kitchen. Trust me, once you taste these, you’ll want to make them again and again!

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