That Melt in Your Mouth

These delicate alfajores are wonderfully soft and crumbly, with a tender cornstarch-based texture that practically melts in your mouth. Sandwiched with creamy dulce de leche and finished with coconut, they’re an irresistible treat with a classic Latin American flavor.

🍪 Ingredients

For the Alfajores

1½ cups (180 g) cornstarch
1 cup (125 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ cup (115 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
3 large egg yolks
1 teaspoon vanilla extract
1 teaspoon lemon zest
1–2 tablespoons milk, only if needed

For the Filling

1½ cups (450 g) dulce de leche

For Finishing

½ cup unsweetened or sweetened shredded coconut
Powdered sugar, optional

👩‍🍳 Instructions

1. Prepare the Dough

In a medium bowl, whisk together the cornstarch, flour, baking powder, and baking soda.

In a separate large bowl, beat the softened butter and sugar until light and creamy.

Add the egg yolks one at a time, mixing well after each addition.

Stir in the vanilla and lemon zest.

2. Combine

Gradually add the dry ingredients to the butter mixture.

Mix gently until a soft dough forms.

If the dough seems too dry or crumbly to come together, add 1 tablespoon of milk at a time.

Don’t overmix—the dough should remain tender.

3. Chill the Dough

Shape the dough into a disk and wrap it in plastic wrap.

Refrigerate for 30–45 minutes.

Meanwhile, preheat the oven to 350°F (175°C).

4. Roll and Cut

Lightly flour your work surface.

Roll the dough to approximately ¼ inch (6 mm) thick.

Use a round cookie cutter, about 2 inches in diameter, to cut out the cookies.

Carefully transfer them to a parchment-lined baking sheet.

5. Bake

Bake for 8–10 minutes.

The cookies should remain pale on top with only a very light golden color around the edges.

Don’t overbake them—keeping them light helps create their characteristic melt-in-your-mouth texture.

Let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

6. Fill the Alfajores

Spread approximately 1 tablespoon of dulce de leche onto the flat side of one cookie.

Place another cookie on top and gently press until the filling reaches the edges.

Repeat with the remaining cookies.

7. Add the Coconut

Roll the edges of each alfajor in shredded coconut so it sticks to the dulce de leche.

Dust the tops with powdered sugar if desired.

⭐ Tips for Perfect Alfajores

Don’t overwork the dough.
Keep the cookies relatively thick for a soft, delicate texture.
Avoid browning the cookies too much.
Let them cool completely before adding the dulce de leche.
Use a thick, good-quality dulce de leche so it doesn’t ooze excessively.
For even better flavor, let the filled alfajores rest for several hours before serving.

🍫 Variations

Try these delicious additions:

Dip half of each alfajor in melted chocolate.
Add orange zest instead of lemon zest.
Mix a little coconut extract into the dough.
Dust generously with powdered sugar.
Add finely chopped nuts to the coconut coating.

⏱️ Recipe Details

Prep Time: 25 minutes
Chill Time: 30–45 minutes
Bake Time: 8–10 minutes
Total Time: About 1 hour 15 minutes
Servings: 18–22 alfajores
Method: Oven-baked
Difficulty: Easy

Cornstarch Alfajores