Alfajores
Tender shortbread cookies sandwiched with sweet dulce de leche and rolled in shredded coconut. A beloved Argentine treat perfect with coffee.
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Ingredients
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 3/4 cup butter, softened
- 1/2 cup granulated sugar
- 2 egg yolk
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup dulce de leche
- 1 cup shredded coconut
Instructions
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1
Preheat oven to 350°F and line baking sheets with parchment paper.
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2
In a small bowl, whisk together 2 cups all-purpose flour, 1/2 cup cornstarch, 1/2 tsp baking powder, and 1/4 tsp salt. Set aside.
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3
In a large bowl, cream 3/4 cup softened butter and 1/2 cup granulated sugar until light and fluffy, about 2 minutes.
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4
Beat in 2 egg yolk and 1/2 tsp vanilla extract until combined.
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5
Gently fold the dry ingredients into the wet ingredients until a soft dough forms.
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6
Roll dough between parchment paper to 1/4-inch thickness. Cut into 2-inch rounds using a cookie cutter.
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7
Place cookies on prepared baking sheets and bake for 10-12 minutes until edges are light golden.
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8
Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
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9
Spread 1 cup dulce de leche on the flat side of half the cookies and top with remaining cookies to form sandwiches.
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10
Pour 1 cup shredded coconut onto a shallow plate and roll the edges of each sandwich in the coconut.
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