Name: Melt-In-Your-Mouth South American Alfajores
Prep time: 20 min
Cook time: 10 min
Ingredients: ¾ cup plus 2 tablespoons butter (softened) (7oz/200g); ¾ cup granulated sugar (6oz/170g); 3 large egg yolks; 2 teaspoons vanilla extract; 1 ½ cups all-purpose flour (7½oz/213g); 2 cups plus 2 tablespoons cornstarch (10½oz/300g); 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 can dulce de leche (12oz/350g); ½ cup shredded coconut (unsweetened) (1½ oz/43g)

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These Melt-In-Your-Mouth South American Alfajores are a delightful treat that combines buttery, crumbly cookies with a luscious dulce de leche filling. Each bite offers a perfect balance of textures—soft, tender layers that dissolve on your tongue, paired with the creamy, caramel-like richness of the filling. With just 20 minutes of prep and a quick 10-minute bake, these cookies are surprisingly simple to make, yet they feel indulgent and special. A brief 2-hour chill ensures they hold their shape beautifully, making them ideal for sharing or savoring with a cup of coffee.

The flavors are a celebration of South American tradition, with a hint of vanilla and a dusting of powdered sugar adding a touch of sweetness. These alfajores are not just cookies—they’re a moment of pure joy, perfect for brightening your day or impressing guests. Whether you’re a seasoned baker or trying something new, this recipe promises a rewarding experience and a treat that’s as irresistible as it is elegant.

Ingredients for Melt-In-Your-Mouth South American Alfajores

¾ cup plus 2 tablespoons (7oz/200g) butter (softened, unsalted preferred)
¾ cup (6oz/170g) granulated sugar
3 large egg yolks
2 teaspoons vanilla extract
1 ½ cups (7½oz/213g) all-purpose flour
2 cups plus 2 tablespoons (10½oz/300g) cornstarch
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 can (12oz/350g) dulce de leche (store-bought or homemade)
½ cup (1½ oz/43g) shredded coconut (unsweetened, for rolling)

Step-by-Step Instructions

Using an electric mixer, beat the butter and sugar on medium speed until light and fluffy, about 2-3 minutes.
Add the egg yolks and vanilla extract, and beat until fully combined.
In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just incorporated. Avoid overmixing.
Form the dough into a flattened disc, wrap it in plastic wrap, and refrigerate for 2 hours or until firm.
Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
On a lightly floured surface, roll out the dough to a 1/8-inch (3mm) thickness. Use a 2-inch (5cm) round cutter to cut out cookies, placing them on the prepared baking sheets. Reroll any scraps and repeat.
Refrigerate the cut cookies for 15 minutes to prevent overspreading during baking.
Bake for 7-10 minutes, or until the edges are slightly golden brown. Transfer to wire racks to cool completely.
Flip half of the cooled cookies over. Spread about 1 teaspoon of dulce de leche on each flipped cookie, then gently sandwich with the remaining cookies, pressing lightly until the filling starts to ooze out.
Roll the edges of the sandwiched cookies in the shredded coconut to coat.
Store in an airtight container at room temperature for up to 3 days.

Perfect Pairings: Serving Suggestions

These melt-in-your-mouth alfajores are delightful on their own, but they can be elevated with a few thoughtful pairings. Serve them with a cup of mate tea or espresso for an authentic South American experience. For a sweet treat, drizzle a bit of melted dark chocolate over the cookies or dust them with powdered sugar for an extra touch of elegance.

Storage Secrets: Keeping Them Fresh

To maintain their soft texture, store the alfajores in an airtight container at room temperature for up to 3 days. If you need to keep them longer, place them in the fridge for up to a week, but let them come to room temperature before serving. For freezing, wrap them individually in plastic wrap and store in a freezer-safe bag for up to 2 months.

Time-Saving Tips for Busy Bakers

Short on time? Use store-bought dulce de leche instead of making it from scratch. You can also prepare the dough ahead of time and refrigerate it overnight, so it’s ready to roll and bake the next day. If you’re in a rush, skip the 15-minute refrigeration of the cut cookies—just be mindful they might spread slightly more during baking.

Recipe Variations: Make It Your Own

Feel free to get creative with this recipe! Swap the dulce de leche for chocolate ganache or fruit jam for a different flavor profile. You can also add a pinch of cinnamon or lemon zest to the dough for a unique twist. For a nutty flavor, roll the edges in finely chopped pistachios or almonds instead of coconut.

Equipment Essentials: Tools You’ll Need

To make these alfajores, you’ll need a few key tools: an electric mixer for creaming the butter and sugar, a rolling pin for flattening the dough, and a 2-inch (5cm) round cutter for shaping the cookies. A parchment-lined baking sheet ensures even baking, and a wire rack is essential for cooling the cookies properly before assembling.