This easy alfajores recipe makes delicate shortbread cookies filled with dulce de leche. These melt-in-your-mouth cookies are rolled in shredded coconut, and they make a delicious dessert!
Alfajores are simple but delicious cookies. This quick alfajores recipe is so easy to make!
And the cookies may look complicated, but the entire recipe only takes about an hour to make.
What are alfajores?
Alfajores are shortbread sandwich cookies filled with dulce de leche. They originated in the Middle East and are common in Spain and throughout Latin America.
There are several different variations on the cookie. This one is type of cookie that’s made with cornstarch, or in this case powdered sugar which contains cornstarch.
Ingredient notes
- Powdered sugar: This recipe uses powdered sugar instead of granulated sugar + cornstarch.
- All purpose flour: It’s important to properly measure the flour. Please see the notes below the recipe for details.
- Butter: I use salted butter. If using unsalted butter, add a pinch or two of salt.
- Dulce de leche: Dulce de leche (manjar blanco) is sweet, caramelized milk that’s commonly made from sweetened condensed milk. It needs to be thick enough to spread, so caramel sauces won’t work. However, you can make your own dulce de leche with this easy Instant Pot recipe.
- Coconut: I use sweetened shredded coconut but unsweetened coconut will also work.
How to make alfajores
Step 1: Add all of the dry ingredients (powdered sugar, flour, and baking powder) to the bowl of a stand mixer. Mix on low just until combined.
Step 2: Add the butter to the flour mixture and mix just until incorporated.
Step 3: Mix in vanilla and egg on medium speed until the dough is combined.
Step 4: Roll the dough to 1/4 inch on a lightly floured surface like a parchment paper lined baking sheet.
Top tip >> If you’d like sweeter cookies, you can use powdered sugar instead of flour.
Step 5: Cover and chill for at least 30 minutes. If you’re chilling longer than 30 minutes, wrap the dough tightly in plastic wrap.
Step 6: Remove the dough from the refrigerator and cut out your cookies. I used a 2-1/2 inch round cookie cutter.
Top tip >> You can also use a cookie stamp to decorate the dough.
Step 7: Place the cut out dough on a baking sheet.
Step 8: Bake for 12 to 15 minutes, or until the edges just beginning to turn golden brown.
Step 9: Remove to a wire rack, and let the cookies cool to room temperature.
Step 10: To fill the cookies, flip half of the cookies flat side up.
Step 11: Mix the dulce de leche with a spoon until it is soft and spreadable.
Step 12: Fill a piping bag ¾ full with dulce de leche. Pipe 1 ½ tablespoons of dulce de leche caramel onto each bottom alfajor.
Top tip>> You can also use a spoon to spread the filling onto the cookies. It just won’t be quite a neat.
Step 13: Top with another cookie and add some shredded coconut around the sides, pressing it in so that it sticks to the dulce de leche border.
Step 14: Chill the cookies until the caramel has set up.
Tips
- Measure for success! Properly measuring the flour is key. To properly measure the flour either weigh it or sift/stir the flour to break it up. Then lightly spoon into a measuring cup and level.
- Chill: The dough can be chilled for up to 4 days before using. If you’re going to chill the dough for longer than about 30 minutes, wrap the dough tightly in plastic wrap so that it doesn’t dry out.
- Don’t overfill! It’s tempting to add extra dulce de leche but too much filling will end up spilling out of the cookie.
- Variations: Some recipes call for other flavors like a little lemon zest or using an alcohol like rum in place of the vanilla extract. Feel free to play around with those changes.
Recipe FAQs
The cookies will keep for up to 4 days.
Store the cookies in an airtight container at room temperature. Then, fill just before serving.
You can freeze the dough! Wrap the dough tightly in plastic wrap after step 6. Freeze for up to 1 month.
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Alfajores
Ingredients
Cookie Dough
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- ¼ teaspoon baking powder
- 7 ½ tablespoons butter softened
- 1 large egg
- 1 teaspoon vanilla extract
Filling
- 13.4 ounce can of dulce de leche
- â…“ cup of shredded coconut
Instructions
- Add all of the dry ingredients to a stand mixer.
- Mix on low just until combined.
- Add in the butter and mix just until incorporated.
- Mix in vanilla and egg on medium speed until the dough is combined.
- Roll the dough to 1/4 inch on a baking sheet.
- Covern and chill for at least 30 minutes.
- Remove the dough from the refrigerator and cut out your cookies. I used a 2-1/2 inch cookie cutter.
- Place the cut out dough on a baking sheet.
- Bake for 12 to 15 minutes, or until the edges just beginning to turn golden brown.
- Remove to a wire cooling rack, and let the cookies cool to room temperature.
- Flip half of the cookies flat side up.
- When you’re ready to fill the cookies, mix the dulce de leche with a spoon until it is soft and spreadable.
- Fill a piping bag ¾ full with dulce de leche.
- Pipe 1 ½ tablespoons of dulce de leche caramel onto each bottom cookie.
- Top with another cookie and add some shredded coconut around the sides, pressing it in so that it sticks to the dulce de leche border.
- Chill the cookies until the caramel has set up.
- Serve and enjoy!
Notes
- Flour:Â Properly measuring the flour is key. To properly measure the flour either weigh it or sift/stir the flour to break it up. Then lightly spoon into a measuring cup and level.
- Butter: I use salted butter. If using unsalted butter, add a pinch or two of salt.
- Coconut: I use sweetened shredded coconut but unsweetened coconut will also work.
- Nutrition values are estimates.
Nutrition
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