Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sweetened shredded coconut
- 1 can dulce de leche (14 oz)
Special equipment needed:
- Rolling pin
- 2-inch round cookie cutter
- Parchment paper
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a medium bowl, sift together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add the egg yolks and vanilla extract, and mix until well combined.
4. Gradually add the dry ingredients to the butter mixture, mixing until a dough forms.
5. Roll out the dough on a lightly floured surface to 1/4 inch thickness.
6. Use a 2-inch round cookie cutter to cut out circles of dough. Place them on a baking sheet lined with parchment paper.
7. Bake for 10-12 minutes, or until the edges are lightly golden. Let cool completely.
8. Spread a generous amount of dulce de leche on the bottom side of one cookie, then sandwich it with another cookie.
9. Roll the edges of the alfajor in the shredded coconut.
10. Repeat with the remaining cookies and dulce de leche.
- Time:
Preparation time: 30 minutes
- Cooking time: 10-12 minutes per batch
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- Makes 12-14 alfajores
Nutritional information:
- Calories per serving: 250
- Total fat: 12g
- Saturated fat: 8g
- Cholesterol: 60mg
- Sodium: 130mg
- Total carbohydrates: 33g
- Dietary fiber: 1g
- Sugars: 19g
- Protein: 2g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but adjust the amount of salt accordingly.
- You can use unsweetened shredded coconut instead of sweetened shredded coconut, but you may need to add more sugar to the dough.
Variations:
- You can add a teaspoon of ground cinnamon to the dough for a spiced version.
- You can substitute the dulce de leche with Nutella or peanut butter for a different flavor.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Don't overwork the dough, or the cookies will be tough.
- If the dough is too sticky, add a little more flour.
- You can refrigerate the dough for 30 minutes before rolling it out to make it easier to handle.
- To make the edges of the alfajores neater, use a sharp knife to trim them after sandwiching the cookies with the dulce de leche.
Storage instructions:
- Store the alfajores in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- You can warm up the alfajores in the microwave for a few seconds, or in a preheated oven for 5 minutes at 350°F (180°C).
Presentation ideas:
- Arrange the alfajores on a platter and dust them with powdered sugar.
- Serve them with a cup of coffee or tea.
Garnishes:
- You can sprinkle some chopped nuts on top of the dulce de leche before sandwiching the cookies.
Pairings:
- Serve the alfajores with a glass of cold milk or a cup of hot chocolate.
Suggested side dishes:
- These alfajores are perfect as a snack or dessert on their own.
Troubleshooting advice:
- If the dough is too dry, add a little more butter or egg yolk.
- If the cookies are too hard, you may have overbaked them. Try reducing the baking time by a minute or two.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands before handling the dough.
- Store the alfajores in an airtight container to prevent contamination.
Food history:
- Alfajores are a traditional sweet treat from Spain and Latin America. They are usually made with a shortbread-like cookie and filled with dulce de leche or jam.
Flavor profiles:
- These coconut alfajores are sweet, buttery, and slightly nutty from the shredded coconut. The dulce de leche filling adds a rich and creamy caramel flavor.
Serving suggestions:
- Serve these coconut alfajores as a dessert or snack with a cup of coffee or tea.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A