Description
These Heart Alfajores are delicate, tender sandwich cookies filled with creamy dulce de leche and finished with a coating of desiccated coconut. Perfectly soft with a melt-in-the-mouth texture, these charming heart-shaped treats capture the classic flavors of Argentine alfajores, ideal for gifting or sharing at special occasions.
Ingredients
Scale
Dry Ingredients
- 2 cups (250 g) All-purpose flour
- ½ cup (65 g) Cornstarch
- ½ tsp Baking powder
- ½ tsp Salt
Wet Ingredients
- 1 cup (227 g) Unsalted butter, softened
- ½ cup (100 g) Granulated sugar
- 3 large Egg yolks
- 1 tsp Pure vanilla extract
Filling & Coating
- 1 ½ cups (339 g) Dulce de leche (store-bought or homemade)
- ½ cup (40 g) Desiccated coconut
Instructions
- Dry ingredients: Sift together the all-purpose flour, cornstarch, baking powder, and salt in a small bowl to ensure an even mixture without lumps, which will help achieve a tender cookie texture.
- Wet ingredients: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy using a mixer or whisk. Add the egg yolks one at a time, mixing well after each addition to fully incorporate. Stir in the pure vanilla extract for flavor.
- Combine: Gradually add the sifted dry ingredients to the wet mixture. Use a spatula or your hands to gently knead the mixture into a smooth, cohesive dough, being careful not to overwork it to maintain tenderness.
- Chill: Divide the dough into two equal portions. Wrap each portion tightly in plastic wrap and chill in the refrigerator for at least one hour to firm up, making rolling easier and improving the cookie texture.
- Oven preparation: Preheat your oven to 350°F (175°C / Gas Mark 4). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cut: Roll one portion of chilled dough between two sheets of parchment paper to about ¼-inch thickness. Using heart-shaped cookie cutters, cut out the cookies and place them spaced slightly apart on the prepared baking sheets. Repeat with the second portion of dough.
- Bake: Place the baking sheets on the middle rack of the oven. Bake the cookies for 8 to 10 minutes, or until they start to turn golden around the edges but remain pale and tender. Avoid overbaking to keep them soft.
- Cool: Remove the trays from the oven and let the cookies cool on the sheets for several minutes before transferring them to a wire rack to cool completely, ensuring they firm up without becoming hard.
- Sandwich: Once fully cooled, spread around a tablespoon of dulce de leche evenly on the flat side of one heart-shaped cookie. Top with another cookie to form a sandwich, gently pressing to avoid breaking.
- Coat: Roll the edges of each filled cookie in desiccated coconut, pressing lightly to ensure the coconut sticks well and creates a pleasing presentation with added texture.
- Store: Arrange the coated alfajores on a tray or plate and allow them to set for at least one hour at room temperature. This resting time helps the flavors meld and the coconut to adhere firmly. Store in an airtight container thereafter.
Notes
- Chilling the dough is essential to prevent spreading and helps achieve a delicate texture.
- Make sure not to overbake as alfajores should remain soft, not crisp.
- Dulce de leche can be homemade or store-bought; choose a creamy version for best results.
- Desiccated coconut adds texture and enhances the classic alfajor appearance and taste.
- Store alfajores in an airtight container at room temperature for up to 5 days for best freshness.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 180
- Sugar: 14 g
- Sodium: 45 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 55 mg
