Melt-in-the-mouth Argentine sandwich cookies filled with rich dulce de leche and rolled in coconut — delicate, buttery and impossible to resist.
- 300g All Purpose Flour
- 200g Cornstarch
- 200g Butter
- 100g Sugar
- 2 Egg Yolks
- 1 teaspoon Lemon Zest
- Dulce De Leche
- Sprinkling Desiccated Coconut
Video
Preparation
- Cream the butter and sugar together until light, then beat in the egg yolks and lemon zest.
- Gradually mix in the flour and cornstarch until a dough comes together, then chill for 1 hour — this makes it easier to handle and stops the cookies spreading too much.
- Roll out the chilled dough, cut into circles, and bake at 180°C (350°F) for 12–15 minutes, then leave to cool completely.
- Spread dulce de leche over one cookie and sandwich with another, then roll the exposed edges in desiccated coconut.
- For an extra-decadent treat, dip the finished alfajores in melted chocolate and let them set on a wire rack.
