Ingredients
- All-purpose flour: 3 cups
- Cornstarch: 1 cup
- Baking powder: 2 teaspoons
- Baking soda: 1/2 teaspoon
- Unsalted butter, softened: 1 cup
- Granulated sugar: 1 cup
- Egg yolks: 3 large
- Vanilla extract: 1 teaspoon
- Dulce de leche: 1 (13.4 ounce) can
- Shredded coconut: 1 cup
Instructions
- Step 1: In a large bowl, whisk together the flour, cornstarch, baking powder, and baking soda.
- Step 2: In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg yolks and vanilla extract until well combined.
- Step 3: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Divide the dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Step 4: Preheat oven to 350°F (175°C). On a lightly floured surface, roll out each disk of dough to about 1/8-inch thickness. Cut out circles using a 2-inch cookie cutter.
- Step 5: Place the cookies on a baking sheet lined with parchment paper and bake for 8-10 minutes, or until lightly golden around the edges. Let cool completely on a wire rack.
- Step 6: Spread dulce de leche on the flat side of one cookie and top with another cookie to create a sandwich. Gently roll the edges of the sandwich in shredded coconut. Repeat with remaining cookies and dulce de leche.
Notes
- Store assembled alfajores in an airtight container at room temperature to maintain their soft texture for up to 3 days.
- While alfajores are best enjoyed at room temperature, you can briefly warm them in the microwave (5-10 seconds) for an extra gooey dulce de leche experience.
- Serve alfajores with a strong cup of coffee or tea for a delightful afternoon treat.
- For easier handling, chill your cookie cutter along with the dough; this will help create cleaner, more uniform circles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American