Name: Alfajores
Total time: 2 h 30 min
Cuisine: Central & South American
Ingredients: 2 cups (10 ounces/283 grams) all-purpose flour; 1 cup (4 ounces/113 grams) cornstarch; 1 tablespoon baking powder; Pinch salt; 14 tablespoons (1 3/4 sticks) unsalted butter , softened; 1 cup (7 ounces/198 grams) sugar; 1 tablespoon grated lemon zest; 2 large eggs; 1 1/4 cups dulce de leche (see note); 1 cup (3 ounces/85 grams) sweetened shredded coconut , toasted

Why This Recipe Works

Alfajores, sweet Argentinean sandwich cookies, rely on the sweetness of dulce de leche, a milk-based caramel popular throughout Latin America. Our Alfajores recipe has a high ratio of flour to cornstarch, so it has a slightly cakey texture. Toasting the coconut until it’s golden brown brings out its nuttiness.

Before You Begin

Dulce de leche is sold in the baking aisle of most supermarkets.

Instructions

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Combine flour, cornstarch, baking powder, and salt. Cream butter, sugar, and zest with electric mixer, then mix in eggs until incorporated. Mix in flour mixture until combined. Wrap dough in plastic and refrigerate until slightly firm, about 30 minutes.

Roll level tablespoons of dough into balls. Place balls 2 inches apart on prepared baking sheets. Bake until edges are just golden, about 12 minutes, switching and rotating sheets once. Cool 5 minutes on sheets, then transfer cookies to wire rack to cool completely. Repeat with remaining dough.

Spread 1 tablespoon dulce de leche on half of cookie bottoms. Top with remaining cookies to form sandwiches. Roll sides of cookies in coconut. Serve. (Cookies can be stored in airtight container at room temperature for 3 days.)