How long can I store leftovers?

Store in an airtight container for up to one week.

Can I make this ahead?

Yes, you can prepare the dough in advance and freeze it for up to a month.

What can I substitute for dulce de leche?

You can use thick caramel sauce or Nutella as an alternative.

Is there a gluten-free version?

Substitute the flour with a gluten-free flour blend for similar results.

Can I use desiccated coconut instead of shredded coconut?

Yes, desiccated coconut will work if you prefer finer flakes.

Sweet Argentine Dulce de Leche Alfajores with Coconut

Name: Sweet Argentine Dulce de Leche Alfajores with Coconut
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 24 cookies
Cuisine: Dessert
Ingredients: Unsalted butter; Powdered sugar; All-purpose flour; Cornstarch; Baking powder; Salt; Vanilla extract; Lemon zest; Dulce de leche; Shredded coconut

Traditional Argentinian Cookies with Creamy Dulce de Leche

These delectable Alfajores are soft, buttery cookies filled with luscious dulce de leche and rolled in shredded coconut. Perfect for adding a touch of sweetness to any occasion.

2 h 30 min
24 cookies
Intermediate

Ingredients

For the Cookies

Unsalted butter

1 cup, softened

Powdered sugar

3/4 cup

All-purpose flour

2 cups

Cornstarch

1 cup

Baking powder

1 teaspoon

Salt

1/2 teaspoon

Vanilla extract

1 teaspoon

Lemon zest

1 teaspoon

For the Filling

Dulce de leche

1 1/2 cups

For the Coating

Shredded coconut

1 cup

Preparation

Making the Cookie Dough

Cream butter and sugar

In a large bowl, cream the softened butter and powdered sugar until light and fluffy.

Combine dry ingredients

In a separate bowl, sift together the flour, cornstarch, baking powder, and salt.

Mix dry and wet ingredients

Gradually add the dry ingredients to the butter mixture, mixing well. Add vanilla extract and lemon zest.

Shaping and Chilling the Dough

Chill the dough

Roll dough into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour.

Prepare for baking

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Roll and cut dough

Roll the chilled dough to about 1/4-inch thickness and cut into small round shapes using a cookie cutter.

Cooking Process

Bake the cookies

Bake the cookies for 7–10 minutes or until they are just set and barely starting to turn golden. Allow them to cool on the baking sheet for a few minutes.

Do not over-bake the cookies; they should remain pale in color.

Fill the cookies

Once the cookies are completely cool, spread a generous amount of dulce de leche on the flat side of half of the cookies and sandwich with the remaining cookies.

Coat with coconut

Gently roll the edges of the filled cookies in shredded coconut to coat the sides.

Plating & Serving