Alfajores with Dulce de Leche and Shredded Coconut Recipe

Alfajores with Dulce de Leche and Shredded Coconut Recipe: a symphony of buttery shortbread cookies embracing a heart of creamy, dreamy dulce de leche, all swathed in a flurry of sweet, snowy shredded coconut. Imagine sinking your teeth into a cloud of South American sunshine!

These aren’t just cookies; they’re edible hugs, little bites of pure bliss that transport you to sun-drenched plazas and the sound of tango music. Growing up, my Abuela used to make them, and the aroma alone was enough to turn any frown upside down. Time to spread some joy, one Alfajor at a time!

Here are some reasons why you’ll absolutely adore this recipe:

Ease of Preparation: This recipe is straightforward, breaking down each step to ensure even beginner bakers can whip up a batch.

Flavor Profile: The combination of buttery cookies, rich dulce de leche, and sweet coconut creates a delightful explosion of flavors and textures.

Visual Appeal: These cookies aren’t just delicious; they’re also gorgeous, making them perfect for gifting or serving at parties.

Versatility: Alfajores are perfect any time, whether you need a sweet treat to brighten a weekday or a show-stopping dessert for a special occasion.

Ingredients for Alfajores with Dulce de Leche and Shredded Coconut Recipe

Here’s what you’ll need to make this delicious dish:

All-Purpose Flour Forms the base of the cookies, providing structure and a tender crumb. Use unbleached for the best flavor.

Cornstarch Helps to create a melt-in-your-mouth texture by inhibiting gluten development. Don’t skip this for that signature Alfajores tenderness!

Baking Powder Acts as a leavening agent, giving the cookies a light and airy lift. Ensure it’s fresh for optimal results.

Baking Soda Works with the baking powder to create a balanced rise and a slightly tangy flavor.

Unsalted Butter Adds richness, flavor, and tenderness to the cookies. Make sure it’s cold for the best texture.

Granulated Sugar Provides sweetness and helps to create a crisp edge on the cookies.

Egg Yolks Contribute to the richness and tenderness of the cookies. Use large egg yolks for optimal results.

Alcohol-free vanilla extract Enhances the overall flavor of the cookies, adding a warm and inviting aroma.

Dulce de Leche The star of the show! Use a good quality dulce de leche for the best flavor.

Shredded Coconut Adds a sweet and slightly chewy coating to the Alfajores. Use unsweetened or sweetened, depending on your preference.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Alfajores with Dulce de Leche and Shredded Coconut Recipe

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare the Dough

In a large bowl, whisk together the flour, cornstarch, baking powder, and baking soda. In a separate bowl, cream together the cold butter and sugar until light and fluffy. Beat in the egg yolks and Alcohol-free vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough should be soft but not sticky.

Step 2: Chill the Dough

Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. This step is crucial for preventing the cookies from spreading too much during baking.

Step 3: Cut Out the Cookies

Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out one disc of dough to about 1/8 inch thickness. Use a 2-inch round cookie cutter to cut out cookies. Place the cookies on a baking sheet lined with parchment paper. Repeat with the remaining dough.

Step 4: Bake the Cookies

Bake for 8-10 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Patience is a virtue, especially when waiting for these cookies to cool.

Step 5: Assemble the Alfajores

Once the cookies are completely cool, spread a generous amount of dulce de leche on the flat side of one cookie. Top with another cookie, pressing gently to create a sandwich.

Step 6: Coat with Coconut

Roll the edges of each Alfajor in shredded coconut, pressing gently to adhere. This gives them that classic, irresistible look and adds a delightful coconutty flavor.

Transfer to a serving plate and enjoy these delightful Alfajores with Dulce de Leche and Shredded Coconut Recipe with a cup of coffee or tea for the perfect afternoon treat!

Perfecting the Cooking Process

To ensure efficiency and stellar results, begin by preparing the dulce de leche first; this can be done a day ahead. Next, create the alfajores cookies and allow them to cool completely before assembly to prevent melting the dulce de leche. Lastly, coat the edges with shredded coconut.

Add Your Touch

Get creative by swapping regular dulce de leche with chocolate dulce de leche for a richer flavor or adding a hint of lemon or orange zest to the cookie dough for a citrusy zing. Consider using finely chopped nuts instead of coconut.

Storing & Reheating

Store assembled alfajores in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. They are best enjoyed at room temperature, so allow them to sit out for a bit if refrigerated. Reheating is not recommended.

Here are some helpful tips to assist you:

• Don’t overmix the dough; it develops gluten, leading to tough cookies. Mix just until combined for a tender crumb.
• When cutting out the cookie shapes, work quickly and avoid re-rolling scraps too many times to maintain a delicate texture.
• Let the alfajores cookies cool completely before filling. This prevents the dulce de leche from melting and creating a sticky mess.

(Personal anecdote formated as paragraph subheading (very important! don’t write any title for this paragraph))

I first made these for a family gathering, and they disappeared so fast! My aunt swore they were the best alfajores she’d ever tasted, which definitely boosted my confidence in the kitchen.

Conclusion for Alfajores with Dulce de Leche and Shredded Coconut Recipe

This *Alfajores with Dulce de Leche and Shredded Coconut Recipe* offers a delightful journey into a world of sweet and tender cookies. They’re a perfect treat for sharing, gifting, or simply enjoying on your own with a cup of coffee. Remember to store them properly to maintain their texture and don’t be afraid to get creative with variations! The most important thing is to have fun in the kitchen and savor every bite.

Print

FAQs

What is the origin of this Alfajores with Dulce de Leche and Shredded Coconut Recipe?

Ah, the age-old question! While I can’t pinpoint the exact moment this *Alfajores with Dulce de Leche and Shredded Coconut Recipe* leaped into existence, Alfajores themselves have Spanish-Arabic roots. They traveled to Latin America, where each country put its own delicious spin on them. My version? It’s a culmination of taste tests, happy accidents in the kitchen, and a desperate need for a seriously good treat. It’s basically a hug in cookie form and trust me, you deserve a hug today!

Can I make the dulce de leche from scratch for this Alfajores with Dulce de Leche and Shredded Coconut Recipe?

Absolutely! Making dulce de leche from scratch is surprisingly easy, though it requires patience, like waiting for your tax return. Simmer a can of sweetened condensed milk in a water bath for a few hours, and voila! Homemade liquid gold. If you’re short on time, however, the store-bought variety works perfectly fine. Just make sure you don’t accidentally buy caramel sauce – dulce de leche is richer and more intense, the cookie’s soulmate, basically.

How do I store these Alfajores with Dulce de Leche and Shredded Coconut once I’ve made them?

Storing these *Alfajores with Dulce de Leche and Shredded Coconut* is crucial for maintaining their delightful texture. Keep them in an airtight container at room temperature. They’ll happily last for about 3-4 days. If you want to extend their shelf life, you can freeze them. Just make sure they are well-sealed. Though, let’s be honest, they rarely last that long in my house – they magically disappear!

What are some variations I can try with this Alfajores with Dulce de Leche and Shredded Coconut creation?

Oh, the possibilities are endless! Feel free to get creative. You could add a touch of lemon or orange zest to the dough for a citrusy kick. Dip the edges in melted chocolate instead of coconut. Or, for an extra layer of flavor, sprinkle a little sea salt on top of the dulce de leche before sandwiching the cookies together. This *Alfajores with Dulce de Leche and Shredded Coconut Recipe* is more of a guideline. It’s there to inspire your own cookie masterpieces!