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Argentine alfajores filled with dulce de leche and rolled in coconut beside coffee.

Argentine Alfajores

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Tender cornstarch sandwich cookies filled with dulce de leche and finished with coconut and powdered sugar.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 18 alfajores
Course: Dessert
Cuisine: Argentine
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Cookie Dough
  • 1 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 3 large egg yolks
  • 1 tsp vanilla extract
  • 1 cup cornstarch
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
Filling and Finish
  • 1 1/2 cups dulce de leche thick, not runny
  • 1 cup unsweetened shredded coconut
  • 1/4 cup powdered sugar for dusting

Equipment

  • Stand mixer or hand mixer
  • Rolling Pin
  • Round cookie cutter
  • Baking sheets

Method
 

Make the Dough:
  1. Beat the butter and sugar until light. Add the egg yolks and vanilla and mix until smooth.
  2. Whisk the cornstarch, flour, baking powder, and salt. Add the dry ingredients gradually and mix just until a soft dough forms.
  3. Wrap and chill the dough for 30 minutes.
Bake the Cookies:
  1. Heat the oven to 350°F (175°C). Roll the dough to about 1/4 inch thick and cut rounds.
  2. Arrange on lined baking sheets and bake for 10 to 12 minutes, until set but still pale. Cool completely.
Fill and Finish:
  1. Spread dulce de leche on the flat side of half the cookies and sandwich with the remaining cookies.
  2. Roll the edges in coconut and dust the tops lightly with powdered sugar.

Nutrition

Calories: 250kcalCarbohydrates: 31gProtein: 3gFat: 13gSaturated Fat: 8gCholesterol: 55mgSodium: 90mgFiber: 1gSugar: 20g

Notes

  • Work with chilled dough for clean cookie edges.
  • If the dulce de leche is loose, chill it briefly before filling the cookies.