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A stake of three alfajores on a blue and white plate.
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Alfajores

These tender cookies are filled with dulce de leche and rolled in coconut make for a scrumptious treat!
Course Dessert
Cuisine argentina, cuba, latin
Prep Time 10 minutes
Cook Time 8 minutes
Chill Time 1 hour
Total Time 1 hour 18 minutes
Servings 24 Cookies
Calories 162kcal

Equipment

  • Baking Sheet
  • Bowls
  • Round cookie cutter

Ingredients

  • 1 1/4 cup corn starch 180g
  • 1 cup all-purpose flour 120g
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup unsalted butter 170g, room temp
  • 1 tsp lemon zest
  • 2/3 cup granulated sugar 133g
  • 3 egg yolks
  • 2 tsp vanilla 10mL
  • dulce de leche
  • 1/3 cup shredded coconut unsweetened

Instructions

  • Combine the flour, corn starch, salt, and baking powder in a large bowl, whisk together then set aside.
  • Add the room temperature butter, lemon zest and sugar to the bowl of a stand mixer fitted with a paddle attachment or a large bowl if using an electric hand mixer. Beat on a medium speed for about 3 minutes or until light and fluffy.
  • Add the egg yolks and vanilla extract then mix until combined. Scrape the bowl down and mix once more.
  • Dump in the dry mixture and mix on low until just combined. Scrape the bowl down one last time and mix for a few seconds more.
  • Transfer the dough onto a piece or plastic wrap and flatten into one or two disks. Wrap well and chill for about an hour.
  • Once you dough has chilled set oven to 350F and bring the dough out onto your counter to warm up for a few minutes. Roll out to between 1/4 and 1/8 an inch on a lightly floured surface. Use a circle or scalloped cookie cutter to cut the dough and transfer to parchment or silicone-lined baking sheets. Re-roll any excess dough and cut or freeze for later.
  • Bake for about 8 minutes rotating pan halfway through. Allow to cool on baking sheet before assembling.
  • Once cool you can pipe or smear a dollop of dulce de leche onto the back of a cookie and sandwich to the bottom of another cookie. Roll in shredded coconut and repeat assembly for the remaining cookies.

Notes

  • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
  • You can easily make your own dulce de leche by baking sweetened condensed milk, I've got a whole blog post on it so click over if you need the instructions.
  • Don't over-fill your cookies with dulce de leche, it's fairly soft and things can get messy if there's too much.
  • Dark rum is a nice substitute for vanilla extract. The flavor blends well with the lemon and dulce de leche. if you like you can add a teaspoon or two of each to the recipe.
  • If your dough starts getting a bit soft while you're cutting out the cookies just return to the fridge or freezer to firm up a bit. Dividing the dough into two batches also helps.

Nutrition

Serving: 1cookie | Calories: 162kcal | Carbohydrates: 16g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 55mg | Sodium: 31mg | Potassium: 37mg | Fiber: 1g | Sugar: 6g | Vitamin A: 387IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg