Coconut Alfajores with Dulce de Leche (Alfajores de Coco)

Why you’ll love it

• Soft, tender cookies with coconut in every bite.
• Plenty of dulce de leche, the creamy caramel spread of South America.
• Makes 16 alfajores, perfect for sharing or for a dessert table.

Quick facts

Ingredients

• 2 cups all-purpose flour
• 1 cup shredded coconut
• 3/4 cup softened butter
• 3/4 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1 1/2 cups dulce de leche
• Extra shredded coconut, for the edges

Step-by-step method

1. Cream the butter. Beat the butter and sugar, then beat in the eggs and vanilla.

2. Add the dry ingredients. Add the flour, coconut and baking powder and mix into a dough.

3. Roll and cut. Roll the dough out 1/4 inch (6 mm) thick and cut out rounds.

4. Bake. Bake at 350°F (177°C) for 10–12 minutes, without letting them brown too much.

5. Fill and roll. Let the cookies cool, sandwich pairs with dulce de leche and roll the edges in coconut.

How to know it is done

The cookies are ready when they look set and dry on top and are only lightly golden at the edges. They should still be pale; if they brown too much, they turn dry and crumbly instead of tender.

Tips for the best result

• Measure and prepare all the ingredients before you start.
• Let the cookies cool completely before filling, or the dulce de leche will melt and slide out.
• Use a thick dulce de leche so the alfajores hold their shape and the coconut sticks to the edges.

Storage

Store leftovers in a tightly closed container in the refrigerator up to 3 days.

Approximate nutrition per serving

About 290 calories per alfajor. Nutrition is an estimate and varies with brands and portion size.