Melt-in-the-mouth Argentine sandwich cookies filled with rich dulce de leche and rolled in coconut — delicate, buttery and impossible to resist.
These melt-in-the-mouth Argentine sandwich cookies are pure comfort — buttery, cornstarch-tender shortbread hugging a generous layer of dulce de leche, finished with a fringe of coconut. They look like a bakery treat but are wonderfully achievable at home.
Prep 30 min
Cook 15 min
Total 105 min
Medium
- 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.
Tips from the ZestyPlate Kitchen
- Chilling the dough is non-negotiable — it firms the butter so the cookies hold their shape and stay tender.
- Roll the dough a touch thicker than you'd expect; thin alfajores can crack when sandwiched.
- Don't overbake — they should stay pale; a hint of colour at the edges is plenty.
- Press the dulce de leche right to the edge so the coconut sticks all the way around.
Frequently Asked Questions
The high cornstarch content makes them delicate by design. Handle them gently and make sure they've cooled fully before filling.
Yes, and it's the easy route. Warm it slightly so it spreads smoothly without breaking the cookies.
In an airtight tin for up to 5 days. They actually soften and improve a day after filling.
