This easy alfajores recipe makes delicate shortbread cookies filled with dulce de leche. These melt-in-your-mouth cookies are rolled in shredded coconut. They make a delicious dessert or treat!
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: 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.