Sweet Alfajores by Pam are tender, melt-in-your-mouth cornstarch cookies sandwiched with rich dulce de leche and rolled in shredded coconut. This beloved South American treat—popular in Argentina, Uruguay, and Peru—is surprisingly simple to make at home with just a handful of pantry staples. The cookies are delicate yet sturdy enough to hold a generous filling, making them perfect for tea time, dessert tables, or edible gifts.
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 2 large egg yolks, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1 1/2 cups (180 g) cornstarch
- 1 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 2–3 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 all-purpose 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). Chilling makes the dough easier to roll and prevents spreading.
- 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 once and cut again. Place the cookies about 1 inch (2.5 cm) apart on the prepared baking sheets.
- Bake for 10–12 minutes, until the edges are just barely golden. The cookies will look pale—that’s correct. Remove from the oven and let them cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Once the cookies are completely cool, spread about 1 teaspoon of dulce de leche on the flat side of one cookie, then top with another cookie to form a sandwich. Gently press together so the filling reaches the edges.
- Roll the sides of each sandwich in the shredded coconut, coating the dulce de leche that peeks out. Repeat with the remaining cookies.
- Let the assembled alfajores rest at room temperature for 1 hour before serving—this softens the cookies slightly, giving them that signature melt-in-your-mouth texture.
Tips
- Don’t overbake: The cookies should remain pale; any browning will make them crisp rather than tender. Start checking at 10 minutes.
- Chill the dough well: If the dough is too soft to roll, refrigerate it longer. You can also roll it between two sheets of parchment paper to avoid sticking.
- Use good dulce de leche: Store-bought works perfectly, but if you have homemade, even better. If your dulce de leche is very thick, warm it slightly to make spreading easier.
- Substitute coconut: If you don’t like coconut, roll the edges in finely chopped nuts, cocoa powder, or powdered sugar instead.
Serving Suggestions
Serve alfajores with a cup of strong coffee, Argentine mate, or a glass of cold milk. They’re also wonderful alongside a scoop of vanilla ice cream or as part of a dessert platter with fresh fruit. For a festive touch, drizzle melted chocolate over the top.
Variations
- Chocolate Alfajores: Replace 1/4 cup (30 g) of the all-purpose flour with unsweetened cocoa powder for a chocolate version.
- Lemon Zest: Add 1 teaspoon of grated lemon zest to the dough for a bright citrus note.
- Nutty Crunch: Roll the edges in crushed toasted almonds or peanuts instead of coconut.
- Spiced: Add 1/2 teaspoon of ground cinnamon or cardamom to the dry ingredients for warmth.
Storage and Reheating
Store alfajores in an airtight container at room temperature for up to 5 days. They actually improve after a day as the cookies soften from the filling. For longer storage, freeze the unfilled cookies for up to 3 months; thaw and assemble when ready to serve. Do not freeze assembled alfajores, as the texture may become gummy. No reheating is needed—these are best enjoyed at room temperature.
Frequently Asked Questions
Can I use salted butter? Yes, but reduce the added salt to a pinch, and the cookies will have a slightly saltier edge that pairs nicely with the sweet filling.
Why did my cookies spread too much? This usually happens if the dough was not chilled enough or the butter was too soft. Make sure your butter is softened but not melted, and chill the dough for the full 30 minutes.
Can I make the dough ahead of time? Absolutely. The dough can be refrigerated for up to 2 days or frozen for up to 3 months. Thaw overnight in the fridge before rolling.
What if I don’t have dulce de leche? You can use caramel sauce, but it’s thinner and may leak. To thicken, simmer store-bought caramel sauce over low heat for 5–10 minutes until reduced, then cool before using.
How do I get clean edges when rolling in coconut? Place the coconut in a shallow bowl and gently roll the assembled cookie between your fingers, pressing lightly so the coconut adheres. Work quickly so the filling doesn’t melt.
Can I make these gluten-free? Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The cornstarch already provides tenderness, so the result will be very similar.
Related
- Rasgulla Recipe: Soft & Spongy Bengali Sweet
- Rasgulla in English Name: What It Is & How to Make It
- Poha Protein Per 100g: Nutrition Facts & Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).