Wooden table alfajores are a playful, rustic take on the classic South American sandwich cookie—two crumbly, buttery shortbread rounds filled with rich dulce de leche and rolled in finely grated coconut. The name comes from the tradition of pressing the finished cookies onto a wooden board to cool and set, which gives them a charming, homemade look and a slightly firmer texture. This recipe works because it uses a simple, no-fuss dough that comes together quickly, bakes evenly, and yields cookies sturdy enough to hold a generous filling without crumbling.
Ingredients
- 1 cup (225 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1/2 cup (60 g) cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (280 g) dulce de leche (store-bought or homemade)
- 1/2 cup (40 g) unsweetened shredded coconut, for rolling
Instructions
- In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add the egg yolks one at a time, beating well after each addition, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms. Do not overmix; stop as soon as the dough comes together.
- Turn the dough out onto a lightly floured surface and shape it into a flat disk. Wrap in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- On a lightly floured surface, roll the chilled dough to about 1/4-inch (6 mm) thickness. Use a 2-inch (5 cm) round cookie cutter to cut out circles. Re-roll the scraps and cut again until all dough is used.
- Place the cookies about 1 inch (2.5 cm) apart on the prepared baking sheets. Bake for 10–12 minutes, or until the edges are just barely golden. The cookies will look pale; that’s correct.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. They must be fully cool before filling.
- Once cool, spread about 1 teaspoon of dulce de leche on the flat side of one cookie, then top with another cookie to make a sandwich. Gently press so the filling spreads to the edges.
- Place the shredded coconut in a shallow bowl. Roll each alfajor in the coconut, coating the sides and edges. Place the finished cookies on a wooden board or plate and let them rest for 15 minutes so the filling sets slightly.
Tips
- Chill the dough thoroughly: The dough is soft and sticky at first; chilling it for at least 30 minutes makes it much easier to roll and cut. If it gets too soft while working, pop it back in the fridge for 10 minutes.
- Use a good-quality dulce de leche: The filling is the star, so choose a thick, spreadable dulce de leche. If it’s too runny, simmer it in a saucepan over low heat for 5–7 minutes to thicken, then cool before using.
- Don’t overbake: Alfajores should be pale, not golden brown. Overbaking makes them dry and hard. Start checking at 10 minutes; the edges should look set and just barely colored.
- Make ahead: The unfilled cookies can be stored in an airtight container for up to 5 days. Fill them the day you plan to serve, as the filling softens the cookies over time.
Serving Suggestions
Serve wooden table alfajores with a cup of strong coffee, espresso, or a glass of cold milk. They also pair beautifully with a light tea like Earl Grey or a spiced chai. For a dessert platter, arrange them alongside fresh berries or a scoop of vanilla ice cream. In South America, alfajores are often enjoyed as an afternoon treat or as a sweet ending to a meal.
Variations
- Chocolate Alfajores: Replace 2 tablespoons of the flour with 2 tablespoons of unsweetened cocoa powder for a chocolate shortbread. You can also dip half of each finished cookie in melted dark chocolate instead of rolling in coconut.
- Lemon or Orange Zest: Add 1 teaspoon of finely grated lemon or orange zest to the dough for a citrusy twist that balances the sweetness.
- Different Fillings: Instead of dulce de leche, try a thick raspberry jam, a chocolate-hazelnut spread, or a cream cheese frosting. If using jam, drain it slightly to avoid making the cookies soggy.
- Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more tender, but the cookies will still hold together well.
Storage and Reheating
Store filled alfajores in an airtight container at room temperature for up to 3 days. The cookies will soften slightly as they absorb moisture from the filling, which is normal and desirable. For longer storage, keep the unfilled cookies in the freezer for up to 3 months; thaw at room temperature and fill as needed. Do not refrigerate filled alfajores, as the cold can dry them out and make the texture crumbly. They are best enjoyed at room temperature, so if you’ve chilled them, let them sit out for 15–20 minutes before serving. There’s no need to reheat alfajores; they’re meant to be eaten at room temperature.
Frequently Asked Questions
Can I make the dough in a food processor? Yes, you can. Pulse the flour, cornstarch, baking powder, and salt together, then add the butter and pulse until the mixture looks like coarse sand. Add the egg yolks and vanilla and pulse just until the dough starts to clump. Then proceed with chilling as directed.
Why are my cookies spreading too much? If your cookies spread during baking, the dough was likely too warm or the butter was too soft. Make sure to chill the dough for the full 30 minutes, and if your kitchen is warm, chill the cut cookies on the baking sheet for 10 minutes before baking.
Can I use a different shape? Absolutely. While round is traditional, you can use any cookie cutter you like—stars, hearts, or even squares. Just keep the size similar (about 2 inches) so the baking time stays the same.
How do I make dulce de leche from scratch? The easiest method is to simmer a sealed can of sweetened condensed milk in water for 3 hours, but this requires careful attention to keep the can submerged. Alternatively, you can boil the condensed milk in a saucepan with baking soda for a quicker version, or simply buy high-quality dulce de leche at the store—it’s widely available and works perfectly.
Can I freeze the filled alfajores? Yes, but it’s not ideal. Filled alfajores can be frozen for up to 1 month, but the texture may become slightly softer and the coconut may lose some of its crunch. For best quality, freeze the unfilled cookies and fill them fresh.
Why do you roll them in coconut? The coconut coating is traditional for this style of alfajor and adds a subtle sweetness and texture that contrasts with the soft cookie and rich filling. It also helps prevent the cookies from sticking together when stacked. If you don’t like coconut, you can roll them in powdered sugar or leave them plain.
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