Coconut Alfajores
Tender coconut shortbread cookies sandwiched with rich dulce de leche and rolled in toasted coconut flakes. A sweet treat that's easier than it looks.
- Total time
- 45 min
- Servings
- 12
- Calories
- 280
- Protein
- 3g
Ingredients
- 1.5 cups all-purpose flour
- ½ cup cornstarch
- ½ cup unsalted butter, softened
- ½ cup powdered sugar
- 2 large egg yolks
- ¾ cup dulce de leche
- 1 cup sweetened shredded coconut
Instructions
- 1
In a medium bowl, whisk together the 1.5 cups flour and 0.5 cup cornstarch. Set aside.
- 2
In a large bowl, beat the 0.5 cup butter and 0.5 cup powdered sugar until light and fluffy, about 2 minutes. Add the 2 egg yolks and beat until combined.
- 3
Gradually add the flour mixture to the butter mixture, mixing until a soft dough forms. Wrap in plastic and chill for 30 minutes.
- 4
Preheat oven to 350°F. Roll dough to 1/4-inch thickness on a floured surface. Cut into 2-inch rounds and place on a baking sheet.
- 5
Bake for 10-12 minutes, until edges are just golden. Cool completely on a wire rack.
- 6
Spread 1 teaspoon of dulce de leche on half the cookies, top with remaining cookies to make sandwiches.
- 7
Roll the edges of each sandwich in the 1 cup coconut, pressing gently to adhere.
Tools you’ll need
- mixing bowls
- electric mixer
- rolling pin
- 2-inch cookie cutter
- baking sheet
- wire rack
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