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Alfajores Recipe

These tender, buttery cookies are filled with dulce de leche and rolled in coconut, making a scrumptious treat!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 25 mins
Servings: 36 cookies
Calories: 87 kcal
Course: Dessert
Cuisine: South American

Ingredients

  • 1¼ cup cornstarch (180g)
  • 1 cup all-purpose flour (120g)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup unsalted butter (170g), room temperature
  • ⅔ cup granulated sugar (133g)
  • 3 egg yolks
  • 2 teaspoons vanilla extract
  • 1 (13.4-ounce) can dulce de Leche (380g)
  • ⅓ cup shredded coconut unsweetened

Instructions

    Cup of Yum
  1. In a large bowl, whisk to combine the cornstarch, flour, salt, and baking powder, then set aside.
  2. To the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer), add the softened butter, and sugar. Beat on medium speed for about 3 minutes or until light and fluffy.
  3. Add the egg yolks and vanilla extract, then mix for 1 minute until combined. Scrape down the bottom and sides of the bowl with a rubber spatula and mix once more.
  4. Add the flour mixture all at once. Mix on low speed for 30 seconds until just combined. Scrape the bowl down one last time and mix for a few seconds more.
  5. Transfer the dough to a piece of plastic wrap and flatten it into one or two disks. Wrap well and chill for about 1 hour.
  6. Preheat the oven to 350°F and bring the dough out onto the countertop to warm up for a few minutes.
  7. Lightly flour the surface and the top of the dough. With a rolling pin, roll the dough to be ¼ to ⅛-inch thick. Use a 1¾ to 2-inch round cookie cutter to cut the dough into circles. Place the cookies on parchment or silicone-lined baking sheets. Re-roll any excess dough and cut or freeze for later.
  8. Bake for about 10- 12 minutes, until the cookies are just set, and start to turn light brown on the edges, rotating the pans halfway through. Allow to cool on the baking sheet before assembling.
  9. Once the cookies are cool, pipe or spread a dollop of dulce de leche onto the back of a cookie and sandwich it to the bottom of another cookie. Roll the edges of the cookie in shredded coconut and repeat the assembly for the remaining cookies.

Notes

  • Measure your flour correctly. Adding too much flour is such a common baking mistake. The best and easiest way to measure flour is by using a scale. If you don’t have one, fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
  • Use room temperature ingredients. Bring the eggs and butter to room temperature beforehand so they are easy to incorporate. Here’s a simple tutorial for how to soften butter quickly if you forget to set it out in advance.
  • Don’t overmix the cookie dough: This will result in a tough cookie instead of a tender one. Using room temperature ingredients is one simple way to avoid overmixing.
  • Don’t overbake the cookies. These cookies do not turn a deep golden brown when baking; they remain quite pale. Once they are light brown, they are ready.
  • Don’t overfill the cookies. The cookies are quite fragile, and overfilling them can cause them to break apart.

Nutrition Information

Calories 87kcal (4%) Carbohydrates 11g (4%) Protein 1g (2%) Fat 5g (8%) Saturated Fat 3g (15%) Polyunsaturated Fat 0.2g Monounsaturated Fat 1g Trans Fat 0.2g Cholesterol 26mg (9%) Sodium 32mg (1%) Potassium 10mg (0%) Fiber 0.2g (1%) Sugar 4g (8%) Vitamin A 140IU (3%) Vitamin C 0.01mg (0%) Calcium 10mg (1%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 36cookies

Amount Per Serving

Calories 87

% Daily Value*

Calories 87kcal 4%
Carbohydrates 11g 4%
Protein 1g 2%
Fat 5g 8%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.2g 1%
Monounsaturated Fat 1g 5%
Trans Fat 0.2g 10%
Cholesterol 26mg 9%
Sodium 32mg 1%
Potassium 10mg 0%
Fiber 0.2g 1%
Sugar 4g 8%
Vitamin A 140IU 3%
Vitamin C 0.01mg 0%
Calcium 10mg 1%
Iron 0.3mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.