Vanilla alfajores

Vanilla alfajores

Vanilla alfajores are delightful sandwich cookies filled with rich dulce de leche and rolled in coconut flakes for a tender, tropical finish. These treats offer a soft, melt-in-your-mouth texture with a hint of vanilla sweetness.

Dessert

Prep Time

45 min

Cook Time

10 min

Servings

12

Originating from South America, alfajores are a beloved traditional treat particularly popular in countries like Argentina and Peru. This version uses vanilla-infused dough that is tender and lightly sweet, perfectly complementing the luscious, creamy dulce de leche filling. The iconic touch of coconut flakes rolling around the edges adds a subtle crunch and additional flavor, providing a pleasant contrast to the smooth caramel filling. These vanilla alfajores are not only delicious but also carry a rich cultural significance, often enjoyed during celebrations or afternoon tea. They pair wonderfully with a hot cup of coffee or tea, making them an excellent choice for a cozy snack or a sweet ending to a meal. Their gentle sweetness and soft texture make them accessible and enjoyable for all ages. Preparing these cookies requires patience and a little care, especially when chilling the dough to achieve the perfect consistency. The baking is quick, resulting in pale, delicate cookies that should be handled gently before assembling. Once filled, they transform into an elegant treat worthy of any dessert platter.

Ingredients

  • 150 g Dulce de leche
  • 50 g Coconut Flakes
  • 100 g Butter
  • 100 g Sugar
  • 1 Egg
  • 1 Egg Yolks
  • 200 g Cornstarch
  • 100 g All purpose flour
  • 1 tsp Baking Powder
  • 1 tsp Vanilla Extract
  • 150 g Dulce de leche
  • 50 g Coconut Flakes

Instructions

Begin by creaming the soft butter with an electric mixer for about one minute until smooth and creamy. Gradually add the sugar and continue to cream for another two minutes, helping to dissolve the sugar fully and aerate the mixture. Next, incorporate the whole egg thoroughly, followed by the egg yolk, blending each time until the mixture is perfectly uniform and glossy. Once the wet ingredients are well combined, gently fold in all the remaining dry ingredients—cornstarch, all-purpose flour, baking powder, and vanilla extract. Mix one last time until a soft, cohesive dough forms. Shape the dough into a ball, wrap it tightly in plastic wrap, and chill it in the refrigerator for at least 30 minutes, or even overnight. This chilling step is crucial as it helps firm up the dough, making it easier to roll out and cut. Preheat your oven to 180°C (350°F) and prepare two baking sheets by lining them with parchment paper to prevent sticking. Take half of the chilled dough and place it back into the fridge while you work with the other half. On a lightly floured surface, roll out the dough to a thick consistency—thickness is key for a tender cookie. Using a cookie cutter or the bottom of a glass about 6cm in diameter, carefully cut out as many rounds as possible. Transfer the cookies to the prepared baking sheets, spacing them slightly apart. Bake the cookies for approximately 8 to 10 minutes; they will be very pale and soft to the touch, which is perfect, so be careful not to overbake. Allow the cookies to cool completely on a wire rack before assembly. To create the alfajores, spread a teaspoon of dulce de leche on the flat side of half the cookies. Gently place another cookie on top to form a sandwich. To achieve a beautiful finish, press the dulce de leche along the edges of the cookies and roll them in coconut flakes, which adhere nicely and add texture. Tip: Pressing the dulce de leche firmly to the edges helps the coconut flakes stick better and prevents the filling from oozing out. Store the assembled alfajores in an airtight container; they will stay soft and delicious for several days.

Quick Info

Prep Time
45 min
Cook Time
10 min
Total Time
55 min
Servings
12

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