Description
Alfajores are delicate, tender sandwich cookies filled with creamy dulce de leche and finished with a coating of shredded coconut. This classic Latin American treat features a unique dough made with cornstarch, giving the cookies a melt-in-your-mouth texture. Perfect for an afternoon snack or a festive dessert, these alfajores are simple to make and wonderfully satisfying.
Ingredients
Scale
Dough 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
- 12 Tbsp butter, softened
- 3/4 cup granulated sugar
- Zest of 1 lemon
- 3 large egg yolks
- 1 tsp pure vanilla extract
Filling and Coating
- 1 (15.8-oz.) jar dulce de leche
- 1/4 cup shredded coconut
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C), and line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a large bowl, whisk together cornstarch, all-purpose flour, baking powder, baking soda, and kosher salt until evenly combined.
- Cream butter, sugar, and zest: In another large bowl, use a hand mixer to beat the softened butter, granulated sugar, and lemon zest together until light and fluffy, which helps incorporate air and flavor.
- Add egg yolks and vanilla: Beat in the three egg yolks and vanilla extract until the mixture is smooth and well combined.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture and beat until a dough forms that holds together when squeezed, indicating proper consistency.
- Roll out the dough: Lightly flour your work surface, place the dough on it, and form into a smooth ball. Divide the dough in half for manageable portions. Roll out one half of the dough to about 1/4-inch thickness. Use a 2 1/4-inch round cookie cutter to cut out circles and transfer them to the prepared baking sheets. Repeat with the second half of the dough. Gather scraps, re-roll, and cut out additional rounds as needed.
- Chill the dough: Place the cookie sheets with cut dough rounds into the freezer for at least 15 minutes to freeze. This step helps the cookies retain their shape during baking.
- Bake the cookies: Bake the frozen dough rounds in your preheated oven for 8 minutes. The cookies will remain slightly soft and will not brown much.
- Cool completely: Remove the cookies from the oven and allow them to cool completely on the baking sheets to firm up properly.
- Assemble alfajores: Flip half of the cooled cookies over so the flat side is up. Spread a generous amount of dulce de leche on each flat side, then sandwich with the remaining cookies. Roll the edges of each sandwich in shredded coconut to coat and add texture.
Notes
- Chilling the dough is crucial to prevent spreading and maintain cookie shape during baking.
- Dulce de leche can be homemade or store-bought; make sure it is thick enough to spread but not runny.
- These cookies are best stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
- For a decorative touch, dust the tops with powdered sugar before serving.
- Ensure the butter is softened to room temperature for easier mixing and a tender dough.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 200
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 55 mg
