My First Alfajores Mistake
I made these cookies wrong the first time. I was in a hurry. I didn’t chill the dough.
The cookies spread all over the pan. They were one giant, flat cookie sheet! I still laugh at that. Chilling the dough matters. It gives the cookie its lovely shape.
Why These Little Sandwiches Are Special
These are not just cookies. They are tiny celebrations. The soft cookie melts in your mouth. The dulce de leche is sweet and creamy.
Then you roll them in toasted coconut. Doesn’t that smell amazing? That crunch is my favorite part. It makes the whole treat feel fancy.
A Little Cookie History
These cookies traveled far. They started in South America long ago. Fun fact: The name might come from an old Arabic word for “stuffed.” Isn’t that perfect?
They are stuffed with joy, I think. Families share them during holidays. That matters to me. Food is how we share love across miles and years.
Let’s Make Them Together
First, mix your dry things. Flour, cornstarch, baking powder, and a pinch of salt. Cream the soft butter and sugar until it’s fluffy. It should look like pale clouds.
Add the lemon zest and eggs. Then mix in the flour. Now, wrap the dough and chill it. Patience here makes perfect cookies later. Do you like lemon zest in sweets, or do you prefer vanilla?
The Baking & Building
Roll the dough into small balls. Give them space on the baking sheet. They need room to breathe. Bake them until just golden at the edges.
Let them cool completely. This is important. If they are warm, the dulce de leche will melt and run. Spread the sweet filling on half the cookies. Top them to make sandwiches.
The Final, Fun Touch
Now for the coconut. Toast it in a dry pan until it’s golden. It only takes a minute. Watch it closely! Roll the sides of each cookie sandwich in it.
The coconut sticks to the filling. It makes them look so pretty. What is your favorite cookie to decorate? I always love this part.
Sharing the Sweetness
These cookies are for sharing. Put them on a nice plate. Leave them in the kitchen for anyone who visits. Food made with care feeds the heart.
That is the second thing that matters. The first bite is for the cook, of course! What holiday treat does your family always make? I would love to hear your stories.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 cups (10 ounces/283 grams) | |
| Cornstarch | 1 cup (4 ounces/113 grams) | |
| Baking powder | 1 tablespoon | |
| Salt | Pinch | |
| Unsalted butter | 14 tablespoons (1 ¾ sticks) | Softened |
| Sugar | 1 cup (7 ounces/198 grams) | |
| Lemon zest | 1 tablespoon | Grated |
| Eggs | 2 large | |
| Dulce de leche | 1 ¼ cups | For filling |
| Sweetened shredded coconut | 1 cup (3 ounces/85 grams) | Toasted, for rolling |
Instructions
Step 1: First, get your oven ready at 375 degrees. Line your baking sheets. Whisk the flour, cornstarch, baking powder, and salt in a bowl. In another bowl, beat the soft butter, sugar, and lemon zest until fluffy. Mix in the eggs one at a time. Gently stir in the flour mixture. Wrap this soft dough and chill it. (Chilling makes the dough much easier to handle later.) Let it rest for about 30 minutes. What’s your favorite cookie smell while baking? Share below!
Step 2: Roll the dough into small, tablespoon-sized balls. Place them well apart on your sheets. Bake them until the edges just turn gold. Switch the pans halfway for even baking. Let the cookies cool for five minutes. Then move them to a rack to cool completely. I still laugh at how I used to burn my fingers. Patience is a sweet virtue here.
Step 3: Now for the fun part! Spread a lovely spoonful of dulce de leche on half the cookies. Top each with a plain cookie to make a sandwich. Gently roll the edges in the toasted coconut. Doesn’t that look wonderful? They keep for three days in a tin. But I doubt they’ll last that long!
Creative Twists
These little cookies love to dress up. You can give them a whole new character. Try a different filling or topping for a fun change. It makes baking feel like a playful experiment.
Orange Dream: Use orange zest instead of lemon. It smells like sunshine.
Chocolate Dip: Dip one half of the finished cookie in melted chocolate. Let it set.
Spiced Sugar: Roll the cookie balls in cinnamon sugar before baking. So cozy.
Which one would you try first? Comment below!
Serving & Pairing Ideas
These alfajores are a celebration all by themselves. I love serving them on my old blue plate. A dusting of powdered sugar makes them look snowy. They pair beautifully with fresh berries on the side. The tart fruit is perfect with the sweet filling.
For drinks, a cup of strong coffee is my go-to. The bitterness balances the sweetness. For a special treat, a small glass of cream sherry is lovely. For the kids, warm milk with a drop of vanilla is just right. Which would you choose tonight?
Keeping Your Alfajores Happy
These cookies stay fresh in a sealed tin for three days. Layer them with parchment paper. This keeps the coconut from getting soggy.
You can freeze the unfilled cookie discs for a month. I freeze them in a single layer first. Then I pack them tightly in a freezer bag.
Thaw them on the counter before filling. I once filled a frozen cookie. It cracked right in my hands! Assembling them fresh is always best.
Batch cooking the dough saves holiday time. Make a double batch of dough balls. Freeze some for a future baking day. This matters because it gives you more time for joy.
Have you ever tried storing cookies this way? Share below!
Cookie Troubles and Simple Fixes
First, if your dough is too sticky, just chill it. Cold dough is much easier to handle. I remember when my dough was like glue. An extra 15 minutes in the fridge fixed it.
Second, cookies spreading too much? Your butter was likely too soft. It should be cool to your touch. This matters for a neat, tender cookie.
Third, dulce de leche squeezing out? Use just one tablespoon per cookie. Press the top cookie down gently. This ensures every bite has perfect flavor.
Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make these gluten-free?
A: Yes! Use a 1-to-1 gluten-free flour blend. The cornstarch already makes them tender.
Q: Can I make them ahead?
A: You can bake the cookies two days early. Fill them the day you serve. They taste best fresh.
Q: What if I don’t have lemon zest?
A: A teaspoon of vanilla extract works nicely. It gives a different, but still lovely, flavor.
Q: Can I halve the recipe?
A: Absolutely. Just use one egg. It might be a little tricky to split, but it works.
Q: Any optional tips?
A: Toast your coconut. It adds a wonderful nutty taste. Fun fact: These cookies are a beloved treat all across South America!
Which tip will you try first?
From My Kitchen to Yours
I hope you love making these sweet sandwiches. They always fill my kitchen with happy memories. I would love to hear about your baking adventure.
Tell me all about it in the comments below. Sharing stories is the best part of food.
Have you tried this recipe? I am so excited for you to try.
Happy cooking!
—Elowen Thorn.
Alfajores Holiday Cookie Collection
Description
Experience the delightful contrast of textures and flavors with these Alfajores, featuring tender, melt-in-your-mouth cookies filled with rich dulce de leche and rolled in toasted coconut.
Ingredients
Instructions
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Combine flour, cornstarch, baking powder, and salt. Cream butter, sugar, and zest with electric mixer, then mix in eggs until incorporated. Mix in flour mixture until combined. Wrap dough in plastic and refrigerate until slightly firm, about 30 minutes.
- Roll level tablespoons of dough into balls. Place balls 2 inches apart on prepared baking sheets. Bake until edges are just golden, about 12 minutes, switching and rotating sheets once. Cool 5 minutes on sheets, then transfer cookies to wire rack to cool completely. Repeat with remaining dough.
- Spread 1 tablespoon dulce de leche on half of cookie bottoms. Top with remaining cookies to form sandwiches. Roll sides of cookies in coconut. Serve. (Cookies can be stored in airtight container at room temperature for 3 days.)
Notes
- For a variation, try rolling the filled cookies in chopped nuts or drizzle with melted chocolate. Ensure the dulce de leche is thick for easier sandwiching.