Alfajores are beloved South American sandwich cookies: two tender, crumbly shortbread-like rounds filled with rich dulce de leche and often rolled in shredded coconut. This vegan version uses coconut oil and a simple homemade date-based dulce de leche, delivering the same melt-in-your-mouth texture and caramel flavor without any dairy. The cookies are sturdy enough to hold the filling yet delicate enough to crumble pleasantly with each bite.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 cup (120 g) cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (170 g) coconut oil, solid but soft (not melted)
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup (60 ml) unsweetened plant milk (soy or oat works best)
- For the dulce de leche:
- 1 1/2 cups (250 g) pitted dates, soaked in hot water for 15 minutes
- 1/2 cup (120 ml) full-fat coconut milk
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- For rolling: 1/2 cup (40 g) unsweetened shredded coconut
Instructions
- Make the dulce de leche: drain the soaked dates and place them in a food processor with the coconut milk, salt, and vanilla. Blend for 2–3 minutes, scraping down the sides, until completely smooth. Transfer to a bowl and set aside. It will thicken as it cools.
- Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.
- In a large bowl, beat the coconut oil and sugar with an electric mixer until light and fluffy, about 2 minutes. Add the vanilla and plant milk, and beat until combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. If the dough seems too crumbly, add an extra tablespoon of plant milk; if too sticky, add a tablespoon of flour.
- Turn the dough onto a lightly floured surface, knead gently a few times, and form into a disk. Wrap in plastic wrap and chill for 30 minutes.
- After chilling, roll the dough to about 1/4-inch (6 mm) thickness. Use a 2-inch (5 cm) round cookie cutter to cut out circles. Re-roll scraps once and cut again.
- Place the cookies 1 inch (2.5 cm) apart on the prepared baking sheets. Bake for 10–12 minutes, until the edges are just lightly golden. The cookies will look pale; that’s correct.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once 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.
- Roll the edges of each sandwich in the shredded coconut, if desired.
Tips
- Keep the dough cold: If the dough becomes too soft while rolling, chill it again for 10–15 minutes. Warm dough sticks and loses its shape.
- Don’t overbake: Alfajores should remain very pale. Overbaking makes them dry and hard instead of tender.
- Use solid coconut oil: If the oil is melted, the dough will be greasy and spread too much. Measure it in its solid state and keep it cool.
- Substitute for dates: If you don’t have dates, use 1/2 cup (120 ml) of store-bought vegan dulce de leche or a thick caramel sauce. The texture will be slightly different but still delicious.
Serving Suggestions
Alfajores are perfect with coffee, tea, or a glass of cold plant milk. Serve them as a dessert at a gathering or as an afternoon treat. For a special touch, dust the tops with powdered sugar before serving.
Variations
- Chocolate Alfajores: Replace 2 tablespoons (16 g) of the flour with unsweetened cocoa powder.
- Lemon Alfajores: Add 1 tablespoon of lemon zest to the dough and use a lemon-flavored filling (mix the date dulce with 1 teaspoon lemon juice).
- Nutty Alfajores: Add 1/2 cup (60 g) finely ground almonds or pecans to the dough for a richer flavor.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more crumbly.
Storage and Reheating
Store assembled alfajores in an airtight container at room temperature for up to 3 days; they actually become more tender as they sit. For longer storage, keep them in the refrigerator for up to 1 week. You can freeze the unassembled cookies (without filling) for up to 3 months—thaw at room temperature and fill as needed. Do not microwave assembled alfajores, as the filling will melt and the cookies become soggy.
Frequently Asked Questions
Can I use margarine instead of coconut oil? Yes, use a high-quality vegan margarine (at least 70% fat) in the same quantity. The flavor will be more neutral, and the texture may be slightly softer.
Why are my cookies spreading too much? This usually happens if the coconut oil is too soft or melted, or if the dough wasn’t chilled long enough. Make sure the oil is solid and chill the dough for at least 30 minutes.
Can I make the dulce de leche ahead of time? Absolutely. Store it in an airtight jar in the fridge for up to 1 week. Let it come to room temperature before spreading.
My dough is too crumbly to roll. What should I do? Add plant milk one teaspoon at a time until the dough comes together. Also, make sure you measured the flour correctly—too much flour is the most common cause of dryness.
Are alfajores originally vegan? No, traditional alfajores contain butter, eggs, and dairy-based dulce de leche. This recipe adapts the classic to be fully plant-based while keeping the same texture and flavor.
Can I use a different filling? Yes, you can use vegan chocolate ganache, raspberry jam, or a nut butter mixed with powdered sugar. Just adjust sweetness to your liking.
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