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Melt-In-Your-Mouth South American Alfajores Recipe

Melt-In-Your-Mouth South American Alfajores

Shaziya
These Melt-In-Your-Mouth South American Alfajores are a delightful treat that combines buttery, crumbly cookies with a luscious dulce de leche 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.
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Prep Time 20 minutes
Cook Time 10 minutes
chill 2 minutes
Cuisine South American
Servings 30 cookies

Equipment

  • electric mixer
  • medium bowl
  • baking sheets
  • parchment paper
  • wire racks
  • shallow bowl or plate
  • airtight container

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

Instructions
 

  • With an electric mixer beat the butter and sugar until light and fluffy.
  • Add in egg yolks and vanilla and beat until fully combined.
  • In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt, and then gradually add this mixture to the wet ingredients until fully incorporated, taking care not to overmix.
  • Form the dough into a flattened disc, wrap and refrigerate until chilled and firm, about 2 hours.
  • When ready to bake, preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
  • On a floured surface, roll out the dough to a 1/8-inch (3mm) thickness, cut rounds using a 2-inch (5cm) cutter, and place on the prepared baking sheets. Reroll any scraps.
  • Refrigerate the cut cookies for 15 minutes to keep them from overspreading, then bake for 7-10 minutes, or until the cookies are slightly golden brown at the edges.
  • Let cool completely on wire racks, and then flip half of the cookies over.
  • Place the shredded coconut in a shallow bowl or plate. Set aside.
  • Spread about 1 teaspoon of dulce de leche on the flipped halves and then very gently sandwich with the top halves until the filling starts to ooze out.
  • Roll the edges in the shredded coconut.
  • Store cookies in an airtight container at room temperature for up to 3 days.
Keyword alfajores, dulce de leche, melt-in-your-mouth, shortbread cookies, South American dessert
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