Ingredients
Scale
- All-purpose flour 3 cups
- Cornstarch 1 cup
- Baking powder 2 teaspoons
- Baking soda 1/2 teaspoon
- Unsalted butter, softened 1 cup (2 sticks)
- Granulated sugar 3/4 cup
- Egg yolks 3 large
- Vanilla extract 1 teaspoon
- Dulce de leche 1 (13.4 ounce) can
- Shredded coconut 1 cup
Instructions
- Step 1: In a large bowl, whisk together the flour, cornstarch, baking powder, and baking soda.
- Step 2: In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla extract.
- Step 3: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- Step 4: Preheat oven to 350 degrees F (175 degrees 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 cookies on a baking sheet lined with parchment paper. Repeat with the remaining dough.
- Step 5: Bake for 8-10 minutes, or until the edges are lightly golden brown. Let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Step 6: Spread dulce de leche on the flat side of one cookie and top with another cookie to create a sandwich. Roll the edges of the sandwich in shredded coconut. Repeat with remaining cookies and dulce de leche.
Notes
- Store assembled alfajores in an airtight container at room temperature for up to 3 days to keep the cookies soft.
- A quick dusting of powdered sugar adds an elegant touch and complements the richness of the dulce de leche.
- Gently warm the dulce de leche for a few seconds in the microwave to make it easier to spread smoothly.
- For the most tender cookies, avoid overmixing the dough after adding the dry ingredients; a few streaks of flour are fine!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American