For a richer flavor, toast the shredded coconut in a dry skillet over medium heat until lightly golden before using. If the dough is too sticky to roll, chill it for a longer period. Store the assembled alfajores in an airtight container at room temperature for up to 3 days.
Alfajores Argentinean Style
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PREP TIME30 mins
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COOK TIME10 mins
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TOTAL TIME1 hrs 20 mins
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SERVING36 People
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VIEWS208
Delicate and crumbly, these Argentinean sandwich cookies are filled with luscious dulce de leche and coated in toasted coconut. A taste of South American tradition, perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate23 g
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Cholesterol32 mg
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Fiber1 g
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Protein1 g
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Saturated Fat4 g
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Sodium65 mg
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Sugar8 g
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Fat7 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. (5 minutes)
02 Step
Recipe View Whisk together the cornstarch, flour, baking powder, and baking soda in a medium bowl. Set aside. (2 minutes)
03 Step
Recipe View In a large bowl, cream together the softened butter and sugar with an electric mixer until light and fluffy. (5 minutes)
04 Step
Recipe View Beat in the egg yolks, one at a time, ensuring each is well incorporated. (3 minutes)
05 Step
Recipe View Stir in the lemon zest, vanilla rum, vanilla extract, and lemon extract until combined. (2 minutes)
06 Step
Recipe View Gradually fold in the cornstarch mixture with a spoon until just combined, forming a crumbly dough. (5 minutes)
07 Step
Recipe View Gently press the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for 30 to 60 minutes. (60 minutes)
08 Step
Recipe View On a lightly floured surface, roll out the dough to about 1/4-inch thickness. (5 minutes)
09 Step
Recipe View Cut out cookies using a small round cookie cutter. Re-roll scraps as needed. (10 minutes)
10 Step
Recipe View Place the cookies about 1/2-inch apart on the prepared baking sheets. (5 minutes)
11 Step
Recipe View Bake in the preheated oven for 7 to 10 minutes, or until set but not browned. (10 minutes)
12 Step
Recipe View Immediately transfer the cookies to a wire rack to cool completely. (2 minutes)
13 Step
Recipe View Once cooled, spread about 1 teaspoon of dulce de leche onto the underside of one cookie. (10 minutes)
14 Step
Recipe View Sandwich with another cookie, pressing gently until the dulce de leche oozes slightly out the sides. (5 minutes)
15 Step
Recipe View Roll the edges of the sandwich cookie in shredded coconut. (10 minutes)
16 Step
Recipe View Repeat with the remaining cookies, dulce de leche, and coconut. (30 minutes)
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RECIPE REVIEWS
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Please Rate
Braeden Goyette
Oct 17, 2024The hint of lemon zest is a game-changer. It adds a bright, refreshing note that balances the sweetness of the dulce de leche perfectly.
Elenor Schulist
Aug 31, 2024My family absolutely loved these! They tasted just like the ones I had in Argentina.
Avery Spinka
Jan 28, 2024I found the dough a little tricky to work with, but the end result was well worth the effort. Just be patient and use plenty of flour when rolling it out.
Linnie Dare
Jan 14, 2024These alfajores are incredible! The cookies are so tender, and the dulce de leche filling is divine.
Toy Emardnicolas
Jan 14, 2024I've made these several times now, and they always disappear quickly. A definite crowd-pleaser!