Description
Classic Argentine alfajores are tender, buttery sandwich cookies filled with rich dulce de leche and rolled in shredded coconut. These delicate treats feature a powdered sugar-like texture thanks to cornstarch in the dough, baked briefly to retain softness and filled generously with creamy caramel for a perfect balance of sweetness and texture.
Ingredients
Units
Scale
Cookie Dough
- 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 Dry Ingredients: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking. In a large bowl, whisk together cornstarch, all-purpose flour, baking powder, baking soda, and kosher salt thoroughly to ensure even distribution of leavening agents.
- Cream Butter and Sugar: In a separate large mixing bowl, use a hand mixer to beat the softened butter, granulated sugar, and lemon zest until the mixture is light and fluffy. This step imparts flavor and creates a tender base for the cookie dough.
- Add Egg Yolks and Vanilla: Beat in the three large egg yolks and pure vanilla extract until fully incorporated, ensuring a smooth dough texture and enhanced depth of flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and beat until the dough just comes together. The dough should be pliable and hold together when squeezed, indicating proper consistency.
- Roll and Cut Dough: Lightly flour a clean work surface and transfer the dough onto it. Shape it into a smooth ball and then divide into two equal parts. Working with one half at a time, roll the dough out evenly to about 1/4 inch thickness. Use a 2 1/4 inch round cookie cutter to cut out cookies, placing them on the prepared baking sheets. Gather leftover dough scraps, reform into a ball, and re-roll to cut additional cookies.
- Freeze Dough: Place the baking sheets with cut dough rounds in the freezer for at least 15 minutes. Freezing helps the cookies hold their shape during baking and prevents spreading.
- Bake Cookies: Bake the frozen dough cookies for 8 minutes in the preheated oven. The cookies will remain soft and pale in color, which is characteristic of alfajores. Remove from oven and allow to cool completely on the baking sheets.
- Assemble Alfajores: Once cooled, flip half of the cookies over and spread a generous amount of dulce de leche on the flat side. Top each with the remaining cookies to form sandwiches.
- Roll in Coconut: Roll the sides of the assembled alfajores in shredded coconut to coat the edges, adding flavor and a classic finishing touch.
Notes
- Ensure the butter is softened but not melted to achieve the right cookie texture.
- Chilling the dough is crucial to prevent spreading and keep the cookie rounds perfect.
- Dulce de leche can be homemade or store-bought for convenience.
- Store assembled alfajores in an airtight container at room temperature for up to 3 days for best freshness.
- For a different twist, dust the tops with powdered sugar before serving.
Nutrition
- Serving Size: 1 alfajor
- Calories: 210
- Sugar: 20g
- Sodium: 110mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 55mg
