Argentine Alfajores with Dulce de Leche
Argentine Alfajores
Tender cornstarch sandwich cookies filled with dulce de leche and rolled in shredded coconut for a classic Argentine bakery treat.
Argentine alfajores are all about contrast: pale, tender cookies that barely brown, a thick ribbon of dulce de leche, and a light coconut edge that makes each sandwich feel complete. This version follows the beloved alfajores de maicena style, where cornstarch gives the cookies their delicate, melt-in-the-mouth texture.
The dough is soft but easy to handle after a short chill. Roll it gently, cut neat rounds, and bake just until the cookies are set; they should stay light rather than crisp or golden. Once cooled, the cookies become sturdy enough to fill while still staying fragile and tender when bitten.
Use a thick bakery-style dulce de leche if possible, since it holds the sandwich together cleanly. The filled alfajores are best after a short rest, when the cookies soften slightly against the filling and the coconut clings to the exposed edge.
Nutrition (per serving)
Directions
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1
Whisk the cornstarch, flour, baking powder, and salt in a medium bowl until evenly combined.
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2
Beat the softened butter and granulated sugar in a large bowl for 2 to 3 minutes, until creamy and lighter in color.
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3
Beat in the egg yolks one at a time, then mix in the vanilla and lemon zest until the mixture looks smooth.
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4
Add the dry ingredients in two additions and mix on low just until a soft dough forms; do not overwork it.
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5
Pat the dough into a disk, wrap it, and chill for 25 minutes while heating the oven to 350°F and lining two baking sheets with parchment.
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6
Roll the dough on a lightly floured surface to about 1/4 inch thick and cut 2-inch rounds, rerolling scraps gently as needed.
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7
Bake for 10 to 12 minutes, until the cookies are set and dry on top but still pale, then cool completely on the baking sheets.
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8
Spread or pipe dulce de leche onto the flat side of half the cookies, top with the remaining cookies, roll the exposed filling edges in coconut, and dust lightly with powdered sugar.
Ingredients
- Cornstarch:1 3/4 cups
- All-purpose flour:1 cup
- Baking powder:1 tsp
- Fine salt:1/4 tsp
- Unsalted butter, softened:10 tbsp
- Granulated sugar:2/3 cup
- Large egg yolks:3
- Vanilla extract:1 tsp
- Lemon zest, finely grated:1 tsp
- Dulce de leche, thick:1 1/4 cups
- Unsweetened shredded coconut:3/4 cup
- Powdered sugar for dusting:2 tbsp
Tips & Notes
- Keep the cookies pale; browning makes them firmer and less delicate.
- If the dulce de leche is loose, chill it briefly before filling so it does not run out of the sandwiches.
- Store alfajores covered at room temperature for one day, or refrigerate for longer storage and bring to room temperature before serving.
