If you’re into cookies that feel like little bites of happiness, you’ve gotta try this Alfajores with Dulce de Leche and Shredded Coconut Recipe. These delicate, buttery sandwich cookies filled with creamy dulce de leche and coated in shredded coconut bring together a texture and flavor combo that’s just irresistible. I remember the first time I made them, and how my kitchen instantly smelled like a cozy bakery—plus, my family literally went crazy for them, which is always a good sign!
This recipe is perfect for when you want something a bit special but not too complicated. Whether you’re making treats for a brunch, gifting a homemade delight, or just satisfying that sweet tooth craving, Alfajores with Dulce de Leche and Shredded Coconut Recipe never disappoints. I love how the cookies stay tender, the dulce de leche adds a caramel-like richness, and the coconut gives just the right bit of chewiness on the edges. Trust me, once you try this recipe, you’ll want to bake it again and again!
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Why You’ll Love This Recipe
- Simple Ingredients: You’ll find everything you need right in your pantry—no rare specialty items required.
- Soft, Melt-in-Your-Mouth Texture: The cornstarch and butter make these cookies incredibly tender and light, unlike your average cookie.
- Rich Dulce de Leche Filling: That creamy caramel center adds a deep, buttery sweetness that’s absolutely addictive.
- Fun Presentation: Rolling the edges in shredded coconut not only tastes great but gives a pretty, inviting look.
Ingredients You’ll Need
For Alfajores with Dulce de Leche and Shredded Coconut Recipe, you’re working with a few key ingredients that balance richness and lightness perfectly. I always recommend fresh lemon zest for that subtle citrus brightness that cuts through the sweetness.
- Cornstarch: The secret to those tender, melt-in-your-mouth cookies.
- All-purpose Flour: Gives structure to the dough but not too dense.
- Baking Powder & Baking Soda: Helps the cookies rise just right without puffing too much.
- Kosher Salt: Balances out the sweetness and enhances flavors.
- Butter: Use softened unsalted butter for a creamy, rich base.
- Granulated Sugar: Adds sweetness and helps with cookie texture.
- Lemon Zest: Adds a fresh zing that brightens the whole cookie.
- Egg Yolks: Make the dough soft, smooth, and tender.
- Vanilla Extract: Builds depth and warmth in flavor.
- Dulce de Leche: This gooey caramel filling is the star and gives Alfajores their signature taste.
- Shredded Coconut: For rolling the edges, adding flavor and texture contrast.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
I love keeping this Alfajores with Dulce de Leche and Shredded Coconut Recipe versatile, so feel free to tweak it. Whether you want to add your own spin with different fillings or adjust it for dietary needs, customizing is part of the fun.
- Chocolate Filling: I sometimes swap the dulce de leche for a rich chocolate ganache, and the cookies still come out incredible—definitely a hit for chocolate lovers.
- Nutty Touch: Adding finely chopped toasted nuts to the shredded coconut coating adds a nice crunch and extra flavor depth.
- Gluten-Free Version: I’ve had success replacing the flour with a gluten-free blend—just keep the cornstarch ratio to maintain that tender texture.
- Flavor Boldness: Try infusing the dough with a bit of cinnamon or orange zest for a subtle twist that surprises your taste buds.
How to Make Alfajores with Dulce de Leche and Shredded Coconut Recipe
Step 1: Prep Your Dry Ingredients
Start by preheating your oven to 350°F (175°C) and lining two large baking sheets with parchment paper to prevent sticking. In a big bowl, whisk together the cornstarch, all-purpose flour, baking powder, baking soda, and kosher salt. This step is key to get the right uniform texture in your cookies.
Step 2: Cream Butter, Sugar, and Lemon Zest
In another large bowl, use a hand mixer to beat the softened butter, granulated sugar, and freshly grated lemon zest until fluffy and well combined. Lemon zest gives this recipe a subtle brightness that balances the sweet richness of the dulce de leche filling—don’t skip it! Then, add the egg yolks and vanilla extract, beating everything together until smooth and creamy.
Step 3: Blend the Dough
Slowly incorporate the dry ingredients into the wet mixture, beating just until the dough holds together. Here’s my best tip: the dough should be soft enough that when you squeeze it in your hand, it sticks together nicely without crumbling apart. If it feels too dry, a tiny splash of milk can help, but usually, this combination is just right.
Step 4: Roll, Cut & Freeze
Lightly flour your surface and flip the dough out onto it. Form it into a smooth ball, then divide it in half for easier handling. Roll out one half to about ¼ inch thickness. Use a 2 ¼ inch round cookie cutter to cut out circles, placing them on your lined baking sheets. Don’t forget to gather scraps, re-roll, and cut again so nothing goes to waste. Then, pop the trays into the freezer for at least 15 minutes—this step helps prevent the cookies from spreading too much in the oven.
Step 5: Bake and Cool
Bake the frozen cookie dough rounds for about 8 minutes. The cookies will look soft and pale—that’s totally normal and exactly what you want. Let them cool completely on a wire rack before assembling so the cookies hold their shape when you spread the dulce de leche.
Step 6: Assemble and Roll in Coconut
Flip half of the cookies over and generously spread a dollop of dulce de leche on the flat side. Sandwich with the remaining cookies, pressing gently to adhere. Finally, roll the edges in shredded coconut for that classic Alfajores finish. I love how this last step adds a bit of chew and a lovely contrast in texture.
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Pro Tips for Making Alfajores with Dulce de Leche and Shredded Coconut Recipe
- Chill Dough Thoroughly: Freezing the cut dough before baking helps keep the cookies tender and prevents spreading.
- Use Quality Dulce de Leche: I always pick a smooth, creamy dulce de leche without added flavors for an authentic taste.
- Handle Cookies Gently: These cookies are delicate when warm—wait until fully cool before assembling to avoid breaking.
- Don’t Skip the Coconut Edges: Coating the sides not only tastes amazing but also hides any imperfections around the edges.
How to Serve Alfajores with Dulce de Leche and Shredded Coconut Recipe
Garnishes
I keep it classic by just rolling the assembled Alfajores edges in plain shredded coconut—that chewy sweetness is signature. Sometimes, I sprinkle a little extra lemon zest on top or dust lightly with powdered sugar for a festive touch when guests come over.
Side Dishes
These cookies pair beautifully with a strong cup of coffee or a creamy latte. For afternoon tea, I like serving them alongside fresh fruit or mild cheeses, which balances the rich dulce de leche flavor nicely.
Creative Ways to Present
For special occasions, I’ve arranged Alfajores on a pretty platter with edible flowers and mint leaves for a colorful presentation. You could also package them in small gift boxes tied with ribbons — they make such thoughtful, homemade gifts!
Make Ahead and Storage
Storing Leftovers
I store leftover Alfajores in an airtight container at room temperature for up to 3 days. Beyond that, they start to lose their tender texture, so eating fresh is key. Make sure to layer them with parchment paper so they don’t stick together.
Freezing
If you want to freeze them, I recommend freezing the unbaked cookie rounds separated on a tray first. Once frozen solid, transfer them to a freezer-safe bag and bake straight from frozen when ready. Assembled Alfajores aren’t great for freezing because the dulce de leche doesn’t keep well in the freezer.
Reheating
Since these are best enjoyed at room temperature, I usually let any refrigerated leftovers sit out for 20 minutes before serving to bring back that soft texture. Avoid microwaving as it can melt the dulce de leche and soften the coconut coating too much.
FAQs
Can I make Alfajores with Dulce de Leche and Shredded Coconut Recipe without cornstarch?
Cornstarch is crucial for the signature tender and melt-in-your-mouth texture, so I don’t recommend skipping it. Without it, the cookies might turn out denser and less delicate.
Where can I buy dulce de leche?
You can find dulce de leche in most grocery stores near the international or Latin American foods aisle. If unavailable, you can make your own by slowly cooking sweetened condensed milk, but store-bought jars save a lot of time.
How long do Alfajores stay fresh?
These cookies are best enjoyed within 2-3 days at room temperature, stored in an airtight container. After that, their delicate texture can start to degrade.
Can I substitute shredded coconut with something else?
Shredded coconut adds a unique flavor and texture, but you could try crushed nuts or finely chopped toasted nuts for a different crunch. Just note that it will change the traditional look and taste.
Final Thoughts
Honestly, this Alfajores with Dulce de Leche and Shredded Coconut Recipe is one of those recipes that once you get it right, you can’t help but make it your go-to for sharing sweetness with loved ones. I hope you enjoy the process as much as the result—it’s such a joyful baking experience. So grab your ingredients, put on some music, and get ready to impress everyone with these tender, flavorful treats!
Description
Classic Argentine alfajores are tender, buttery sandwich cookies filled with rich dulce de leche and rolled in shredded coconut. These delicate treats feature a powdered sugar-like texture thanks to cornstarch in the dough, baked briefly to retain softness and filled generously with creamy caramel for a perfect balance of sweetness and texture.
Cookie Dough
Filling and Coating
- Preheat and Prepare Dry Ingredients: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking. In a large bowl, whisk together cornstarch, all-purpose flour, baking powder, baking soda, and kosher salt thoroughly to ensure even distribution of leavening agents.
- Cream Butter and Sugar: In a separate large mixing bowl, use a hand mixer to beat the softened butter, granulated sugar, and lemon zest until the mixture is light and fluffy. This step imparts flavor and creates a tender base for the cookie dough.
- Add Egg Yolks and Vanilla: Beat in the three large egg yolks and pure vanilla extract until fully incorporated, ensuring a smooth dough texture and enhanced depth of flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and beat until the dough just comes together. The dough should be pliable and hold together when squeezed, indicating proper consistency.
- Roll and Cut Dough: Lightly flour a clean work surface and transfer the dough onto it. Shape it into a smooth ball and then divide into two equal parts. Working with one half at a time, roll the dough out evenly to about 1/4 inch thickness. Use a 2 1/4 inch round cookie cutter to cut out cookies, placing them on the prepared baking sheets. Gather leftover dough scraps, reform into a ball, and re-roll to cut additional cookies.
- Freeze Dough: Place the baking sheets with cut dough rounds in the freezer for at least 15 minutes. Freezing helps the cookies hold their shape during baking and prevents spreading.
- Bake Cookies: Bake the frozen dough cookies for 8 minutes in the preheated oven. The cookies will remain soft and pale in color, which is characteristic of alfajores. Remove from oven and allow to cool completely on the baking sheets.
- Assemble Alfajores: Once cooled, flip half of the cookies over and spread a generous amount of dulce de leche on the flat side. Top each with the remaining cookies to form sandwiches.
- Roll in Coconut: Roll the sides of the assembled alfajores in shredded coconut to coat the edges, adding flavor and a classic finishing touch.
Notes
- Ensure the butter is softened but not melted to achieve the right cookie texture.
- Chilling the dough is crucial to prevent spreading and keep the cookie rounds perfect.
- Dulce de leche can be homemade or store-bought for convenience.
- Store assembled alfajores in an airtight container at room temperature for up to 3 days for best freshness.
- For a different twist, dust the tops with powdered sugar before serving.
Nutrition
- Serving Size: 1 alfajor
- Calories: 210
- Sugar: 20g
- Sodium: 110mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 55mg
