Alfajores with Dulce de Leche and Coconut Recipe

I absolutely love Alfajores with Dulce de Leche and Coconut Recipe because it’s like biting into a little sandwich of pure happiness. These delicate cookies have a tender, melt-in-your-mouth texture that pairs perfectly with the rich, creamy dulce de leche filling. Whenever I’m in the mood for a sweet treat that feels both special and comforting, this recipe never disappoints.

What makes this Alfajores with Dulce de Leche and Coconut Recipe truly worth trying is how simple the ingredients are, yet the outcome feels fancy and indulgent. Whether you’re making these for a family gathering, a weekend treat, or even as a heartfelt gift, you’ll find that the combination of buttery cookies, luscious dulce de leche, and the subtle chewiness of coconut makes every bite unforgettable.

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Ingredients You’ll Need

These ingredients work beautifully together to create the perfect balance of tenderness, sweetness, and that little hint of citrus zest that brightens everything up. Keep an eye out for good-quality dulce de leche – it makes all the difference!

• Cornstarch: Vital for the super tender, almost melt-in-your-mouth cookie texture.
• All-purpose flour: Use fresh to ensure the dough rises well and stays soft.
• Baking powder: Helps give a little lightness to the cookies.
• Baking soda: Adds the perfect balance and rise.
• Kosher salt: Enhances the flavors and balances the sweetness.
• Butter: Softened, for that rich buttery flavor and tender crumb.
• Granulated sugar: Just enough to sweeten without overpowering the delicate dough.
• Lemon zest: This is the secret ingredient I discovered that lifts the flavor and adds freshness.
• Egg yolks: They create richness and help bind the dough.
• Vanilla extract: Adds warmth and depth to the cookie flavor.
• Dulce de leche: The luscious filling – make sure to buy a creamy jar or make your own for extra love.
• Shredded coconut: For rolling the edges – this adds a fun texture and tropical flair.

Variations

I like to play around with this Alfajores with Dulce de Leche and Coconut Recipe a bit depending on the occasion. It’s a recipe that really invites your own spin, so feel free to get creative!

• Chocolate-Dipped Alfajores: I once dipped half of the filled cookies in melted dark chocolate, and it was an instant hit—adding a rich twist that my family still requests.
• Nutty Coconut: Toast shredded coconut before rolling for a deeper flavor and satisfying crunch.
• Gluten-Free Version: Substitute the all-purpose flour with a gluten-free blend, but keep the cornstarch proportion to maintain tenderness.
• Spiced Filling: Stir a little cinnamon or cardamom into the dulce de leche for a warm aromatic note that feels festive.

How to Make Alfajores with Dulce de Leche and Coconut Recipe

Step 1: Getting Your Dry Ingredients Ready

Start by preheating your oven to 350°F and lining two baking sheets with parchment paper – this keeps your cookies from sticking and makes cleanup easier. In a large bowl, whisk together the cornstarch, all-purpose flour, baking powder, baking soda, and salt until evenly mixed. This step is key because it ensures your dough will bake evenly and have that signature tender crumb.

Step 2: Creaming Butter, Sugar, and Lemon Zest

In a separate big bowl, use a hand mixer to beat the softened butter, granulated sugar, and lemon zest until the mixture is light and fluffy. The lemon zest really brightens things up and gives a subtle zing that balances the sweetness perfectly. Next, add the egg yolks and vanilla extract, mixing until just combined. This creamy base sets the stage for soft, rich cookies.

Step 3: Combining Dough and Rolling Out

Slowly add your dry ingredients into the wet mixture and beat until the dough just starts to come together. You want a dough that holds when squeezed in your hand, but isn’t too dry or crumbly. Lightly flour your work surface and dump out the dough. Form it into a smooth ball and divide it in half. Roll one half at a time to about ¼ inch thick and use a 2 ¼ inch round cookie cutter to cut out circles, placing them on your parchment-lined baking sheets. Don’t toss the scraps – just gather, smooth, and reroll to get as many cookies as you can!

Step 4: Freezing Before Baking

Here’s a trick I learned that makes all the difference: pop both cookie sheets in the freezer for at least 15 minutes before baking. This helps the cookies hold their shape and prevents spreading, giving you those perfect, neat rounds every time.

Step 5: Baking Your Cookies

Bake your frozen cookies for about 8 minutes. Don’t worry if they still seem a little soft when you take them out – that’s exactly how they’re supposed to be. The cookies will firm up as they cool, so patience here is key. Let them cool completely on a wire rack before moving on.

Step 6: Building the Alfajores

Flip half of the cooled cookies over and generously spread the dulce de leche on the flat side. Top with the remaining cookies, gently pressing them together to create a sandwich. Finally, roll the edges in shredded coconut for that classic tropical touch. I love how the coconut adds a bit of chew and a pretty finish.

How to Serve Alfajores with Dulce de Leche and Coconut Recipe

Garnishes

I usually keep it simple with plain shredded coconut, but sometimes I like to sprinkle a little powdered sugar on top for an elegant look. For a festive twist, adding a tiny dusting of cinnamon or cocoa powder can complement the dulce de leche beautifully. Whatever you choose, the garnishes should enhance, not overpower, that creamy filling and tender cookie.

Side Dishes

Pairing these alfajores with a cup of rich coffee or a chai latte turns snack time into a cozy little ritual. They also go wonderfully with a light green tea or even a cold glass of milk if you want to keep things classic. If you’re serving for guests, consider fresh berries or citrus segments on the side to balance the richness.

Creative Ways to Present

For special occasions, stacking the alfajores in a pretty tiered dessert stand adds height and drama to your table. I’ve also wrapped individual sandwiches in parchment tied with twine for gifting—it feels like a homemade treasure. Another fun idea is to arrange them in a pretty box layered with parchment paper, perfect for sharing at parties.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container at room temperature, and they usually stay delicious for up to 3 days. The cookies soften a bit but the coconut coating keeps things interesting. Just make sure to store them away from heat or moisture to avoid the filling softening too much.

Freezing

If I want to save some for later, I freeze the unfilled cookies first in a single layer, then pop them in a freezer bag. When I’m ready, I thaw, fill with dulce de leche, and roll in coconut. This method keeps the cookies fresh and gives you a quick treat when you want it!

Reheating

I usually don’t reheat alfajores because they’re best enjoyed fresh or at room temperature. But if you prefer warm, a few seconds in a microwave (about 10–15 seconds) does the trick without melting the filling completely. Just be careful — too much heat and the dulce de leche will ooze out.

FAQs

Final Thoughts

This Alfajores with Dulce de Leche and Coconut Recipe truly holds a special place in my heart—it’s a blend of simplicity and indulgence that always brings smiles. I’m so glad I took the time to master this recipe because now I have a dessert that’s perfect for any moment, whether it’s a quiet afternoon or a festive gathering. I can’t wait for you to try it and fall in love with the way these cookies practically melt in your mouth, delivering a little bit of happiness in every bite.

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