If you’re in the mood for something sweet, tender, and utterly mouthwatering, alfajores are a delightful choice. These delicate cookies consist of two melt-in-your-mouth shortbread biscuits filled with irresistible dulce de leche and rolled in coconut. They’re popular in regions like Argentina and Peru and are a fantastic treat for any occasion. Let’s embark on the journey of making these heavenly alfajores right at home—trust me, they’re easier to make than you might think!
Ingredients You’ll Need
Before you get started, make sure you have all your cooking essentials ready. Here’s what you’ll need:
- 1 ½ cups (200g) all-purpose flour
- 1 ⅞ cups (300g) cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 and ¾ sticks (200g) unsalted butter , at room temperature
- ¾ cup (150g) granulated sugar or 1 ¼ cups (150g) powdered sugar (either works, but powdered sugar gives a softer finish)
- 3 large egg yolks
- 2 teaspoons vanilla extract
- 12 oz (350g) dulce de leche for filling
- ½ cup unsweetened shredded coconut , for rolling
That’s it! With just a few pantry staples, you’ll be creating one of the most beloved cookies that Latin American cuisine has to offer.
If you’re gathering your ingredients, don’t forget about the kitchen tools. Set your work area up for success!
Required Kitchen Tools
To streamline this process, here’s a quick checklist of key items you’ll need:
- Mixer : A hand or stand mixer is essential here, helping you blend the batter for just the right texture without overworking it.
- Mixing Bowls : At least one large bowl is needed to mix up that heavenly dough.
- Rolling Pin & Cookie Cutter : The rolling pin will help you shape the dough while a 2-inch cookie cutter (either fluted or round) is perfect for cutting out the adorable shapes.
- Plastic Wrap & Parchment Paper : You’ll want these for storing and shaping the dough properly.
- Baking Sheets : Line these with parchment paper to ensure easy cleanup and even baking.
Dough Preparation
Now that you have your ingredients and tools ready, let’s focus on creating that soft, delicate dough. The right dough will give the alfajores their signature melt-in-your-mouth texture. Here’s how we go about it:
Mixing the Dry Ingredients
First, grab your all-purpose flour (1 ½ cups/200g) , cornstarch (1 ⅞ cups/300g) , baking powder (2 teaspoons) , and baking soda (½ teaspoon) . In a medium bowl , sift these dry ingredients together. You’ll want to do this carefully to ensure there are no lumps and that the baking powder and baking soda are evenly distributed throughout the flour and cornstarch mixture. Once the dry ingredients are combined, set the bowl aside for later.
Why sift? Sifting helps aerate the ingredients, ensuring the cookies turn out light and tender, which is exactly what we want!
Creaming the Butter and Sugar
Next, take your unsalted butter (1 ¾ sticks/200g) —make sure it’s at room temperature for easy mixing—and place it into the bowl of your mixer. Add the sugar, whether you’ve opted for granulated (¾ cup/150g) or powdered sugar (1 ¼ cups/150g) . Using your mixer fitted with the paddle attachment , beat the butter and sugar on medium speed until the mixture is light and fluffy —this should take about 3 minutes.
Pro Tip: The key to great texture is that perfectly fluffy butter-sugar mixture. You want it to be pale and airy, which ensures the cookies bake up soft and crumbly.
Incorporating the Yolks and Vanilla
Once you’ve reached the fluffy butter and sugar stage, it’s time to add the 3 egg yolks and 2 teaspoons of vanilla extract . Add them one at a time, making sure each yolk is fully incorporated before adding the next. You don’t want to overmix this step; mix just until everything is combined. This will ensure that your cookies remain tender.
Combining the Wet and Dry Ingredients
Now, reduce the mixer speed to low, and gradually add the dry ingredients you sifted earlier to the butter mixture. Slowly mix everything until the dough begins to form. Ensure you don’t overmix , as this can make the cookies tough rather than delicate.
If the dough looks a little dry or crumbly at this stage, here’s a tip: Add a little cold water or milk , just a bit at a time, until the dough comes together smoothly.
Resting the Dough
Now the dough needs to rest, which is crucial for making it easier to handle! Shape the dough into a ball, then flatten it slightly into a disc. Once formed, wrap it in plastic wrap and refrigerate for 1-2 hours so it firms up and is easier to roll out.
Not in a rush? No problem! You can leave the dough in the fridge for up to 3 days or even freeze it for a month . If frozen, thaw it overnight in the fridge when you’re ready to bake.
Shaping and Baking the Cookies
Now that your dough has had time to chill and firm up, it’s time for the fun part: shaping the dough into adorable, round alfajores and baking them to golden perfection!
Rolling Out the Dough
After the dough has been chilling for 1-2 hours (or longer if you’ve prepped ahead), take it out of the fridge. Let it sit on the counter for a few minutes to soften slightly, making it easier to roll.
On a lightly floured surface , or if you prefer a cleaner setup, between two pieces of parchment paper , roll the dough out to ⅛ or ¼-inch thickness (3-5mm) . The parchment paper trick helps prevent sticking without adding too much extra flour—which can toughen the dough.
Cutting the Cookies
Using your 2-inch (5cm) round or fluted cookie cutter, cut out as many circles as possible from the rolled dough. Keep gathering and rerolling the scraps as needed, but remember not to overwork the dough—doing so could make the cookies harder than desired. You’re aiming for about 24 cookies to form 12 sandwich pairs .
Optional Step: Chill Before Baking
At this point, if your dough has warmed up too much while rolling and cutting, place the unbaked cookies (arranged neatly on baking sheets lined with parchment paper ) into the freezer or fridge for about 15 minutes . This chilling time firms up the dough again and reduces the chances of spreading during baking, so the cookies retain their lovely, neat shape.
Prepping the Oven
Meanwhile, preheat your oven to 350℉ (177℃) . A properly preheated oven ensures that the cookies bake evenly.
Baking the Cookies
Once the dough is nicely chilled again and the oven is hot, place the baking sheets in the oven. Bake the cookies for 7-10 minutes , keeping an eye on them. The cookies should be pale on the top but just starting to turn golden around the edges —that’s your signal they’re ready!
Pro Tip: Alfajores are known for being soft and delicate, so don’t let them get too dark. Err on the side of caution if needed, and keep a close watch toward the 7-minute mark.
Cooling the Cookies
After baking, let the cookies cool directly on the baking sheet for about 10 minutes —they’ll be too fragile to handle right away. Then, carefully transfer them to a wire cooling rack to cool completely. This helps prevent them from becoming soggy on the underside.
Assembling the Alfajores
With the cookies perfectly baked and fully cooled, it’s time to assemble these delightful sweet sandwiches. This step really brings out the magic—the combination of tender biscuits with the creamy, rich dulce de leche is what makes alfajores irresistible!
Filling the Cookies
Now for the fun part! Grab your dulce de leche (about 12 oz/350g) . You can use store-bought dulce de leche, or if you’re feeling ambitious, you can make your own beforehand by slowly caramelizing sweetened condensed milk. Either way, make sure the dulce de leche is at room temperature; this makes it easier to spread.
To assemble:
- Spread the Dulce de Leche : Take a spoonful of dulce de leche (about a teaspoon for each cookie) and carefully spread it over the bottom side of one of the cookies. Be generous here, ensuring there’s enough to create a delightful ooze when you sandwich them.
- Sandwich Together : Place a second cookie on top, bottom side down, and gently press the cookies together. Don’t press too hard—just enough to secure the filling. You want the dulce de leche to peek out a bit from the edges!
Rolling in Coconut
Now it’s time to coat the edges of the alfajores in coconut. Prepare ½ cup of unsweetened shredded or desiccated coconut for this step.
To finish assembling:
- Rolling the Edges : Once the cookies are sandwiched together, roll the edges (where the dulce de leche is slightly oozing out) in the shredded coconut. The coconut will stick to the filling perfectly, adding a subtle flavor and texture that compliments the cookies beautifully.
Pro Tip: If you’re not a fan of coconut, don’t worry! You can leave this step out, or even replace the coconut with chopped nuts, if you prefer. Keep it customizable to your tastes.
Once that’s done, marvel at your beautiful alfajores sandwich cookies! They’re now ready to enjoy, but like with all good things, a little patience might make them even better. Tip: letting the cookies sit for a few hours or overnight allows the flavors to meld even more!
Storing and Serving the Alfajores
Now that you’ve assembled your beautiful alfajores, you might want to know how to keep them fresh (if they even last that long) or the best way to serve them for any occasion. These cookies, though delicious immediately, often taste even better after resting for a while.
Serving Suggestions
Alfajores are quite versatile, making them a wonderful addition to any event. Here are a few ways to elevate your serving style:
- Classic Style : Simply serve them as they are—delicate, filled with dulce de leche, and coated in coconut. A winning combination every time.
- With Coffee or Tea : Alfajores pair wonderfully with a warm cup of coffee or tea. Their buttery, crumbly texture and sweet filling are the perfect companions to a warm drink.
- Dusted with Powdered Sugar : For an extra touch of elegance, lightly dust the alfajores with powdered sugar just before serving.
- At Parties or Gatherings : Alfajores make fantastic party treats. Arrange them on a beautiful platter and watch them disappear as quickly as you set them down. These cookies always impress, especially when made from scratch!
Storage Instructions
If you somehow have leftovers (which isn’t always the case!), here’s how to store them so you can enjoy them for days, or even weeks, to come.
Storing at Room Temperature
Your freshly baked alfajores can be stored at room temperature for up to 7 days as long as they’re kept in an airtight container . The cookies may soften a bit as they absorb moisture from the dulce de leche, but that’s precisely what makes them even better!
Refrigerating
If you prefer, you can also store alfajores in the fridge, especially if your home tends to be warm. Refrigerating them will make the cookies firmer, but always store them in an airtight container to avoid them drying out. You can still enjoy them for up to one week this way.
Freezing Alfajores
Need to store them longer? Freeze , don’t fret! Alfajores freeze beautifully:
- Place the cookies in a freezer-safe bag or container . Make sure to separate layers with parchment paper to prevent them from sticking together.
- They can be frozen for up to 2 months without losing quality.
When you’re ready to enjoy them again, simply thaw them at room temperature or even pop them in the fridge overnight to gradually thaw. Alfajores taste just as delicious when they’re brought back to life after freezing—they might even gain a slightly chewier texture!
Conclusion:
Congratulations! You’ve successfully made alfajores, a treat that takes you on a delicious journey to South America. Whether you’re enjoying them at home with your family, using them as party favors, or gifting them to friends, these dulce de leche-filled cookies are sure to impress.
By following the detailed steps we’ve outlined—from preparing the dough to perfecting the assembly—you’ve learned how to create a batch of these classic delights. Don’t be surprised if this recipe becomes a frequent go-to when you’re craving something sweet and indulgent!
Now go ahead—take a bite and savor that perfect blend of biscuit, creamy filling, and coconut crunch. I bet it’s hard to stop at just one!
Enjoy your alfajores—until your next batch!