Wednesday, September 2, 2020

Alfajores: Caramel Filled Cookies with Coconut Flakes

These cookies are one of my absolute favorites. I first discovered them when I was in high school at an international food festival. Someone brought them in and as soon as I got home, I looked up the recipe.
The gooey, sweet, and creamy caramel and soft cookie on the outside just go so perfectly together.  
They are always a hit whenever I bring them to an event. Buon Appetito!


12 tbsp. butter
1 cup granulated sugar
1 egg
2 egg yolks
2 1/2 cups corn starch
1 cup flour
1/2 tsp baking powder
1 tsp. vanilla extract
zest of 1/2 lemon
dulce de leche (sweetened condensed milk can)
grated coconut

let's make it

for the dulce de leche filling

1. Fill a small pot with water halfway and place on stove, low heat. 

2. Open up the can of sweetened condensed milk, and place it in the pot filled with water on the stove. 

3. Make sure there is enough water to cover the can, but not to overflow into it. 

4. Leave the can on low heat until the milk becomes dark, thick and creamy. About 1-2 hours.

for the cookies

1. Cream the butter and sugar together.
2. Add the 1 egg, 2 egg yolks, corn starch, flour, baking powder, vanilla extract, and zest of lemon. 
3. Mix all ingredients together and begin to knead the dough into a ball. 
4. Set aside in the fridge for 20 minutes. 
5. Once the dough has rested, take pieced of it and roll into little balls in the palm of your hands. 
6. Flatten them down onto a greased cookie sheet. 
7. Bake in a preheated 300 degree F oven for about 12 minutes, until golden light brown. 
8. Once the cookies are baked and have cooled, spread the dulce de leche on one cookie and make a sandwich with another cookie. 
9. Press the cookies together so that the dulce de leche comes out in between. Then dip the sides into coconut flakes.