Description
Delight in these charming Heart Alfajores, soft and tender Argentine sandwich cookies filled with creamy dulce de leche and finished with a coating of desiccated coconut. Perfect for special occasions or a sweet treat any time, these heart-shaped cookies offer a melt-in-your-mouth texture with a luscious caramel center, baked to delicate golden perfection.
Ingredients
Scale
Dry Ingredients
- 2 cups (250 g) All-purpose flour
- ½ cup (65 g) Cornstarch
- ½ tsp Baking powder
- ½ tsp Salt
Wet Ingredients
- 1 cup (227 g) Unsalted butter, softened
- ½ cup (100 g) Granulated sugar
- 3 large Egg yolks
- 1 tsp Pure vanilla extract
Filling and Coating
- 1 ½ cups (339 g) Dulce de leche (store-bought or homemade)
- ½ cup (40 g) Desiccated coconut
Instructions
- Mix Dry Ingredients: Sift together the all-purpose flour, cornstarch, baking powder, and salt into a small bowl to ensure they are evenly combined and free of lumps.
- Prepare Wet Ingredients: In a large mixing bowl, cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy. Add the egg yolks one at a time, mixing well after each addition, then stir in the vanilla extract to incorporate fully.
- Combine Dough: Gradually add the dry ingredients into the wet mixture, stirring or kneading gently with a spatula or your hands until a smooth dough forms, avoiding overworking.
- Chill Dough: Divide the dough into two equal parts and wrap each portion in plastic wrap. Refrigerate for at least one hour to firm up for easier handling.
- Preheat Oven: Set your oven to 350°F (175°C) or Gas Mark 4. Line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Roll and Cut: Roll each dough portion between two sheets of parchment paper to approximately 1/4-inch thickness. Use heart-shaped cookie cutters to cut out the cookies and place them spaced apart on the prepared baking sheets.
- Bake Cookies: Bake on the middle rack of the preheated oven for 8 to 10 minutes, until the edges are lightly golden but the centers remain tender and pale to ensure softness.
- Cool Cookies: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for a few minutes before transferring them to wire racks to cool completely.
- Assemble Sandwiches: Once cooled, spread a generous amount of dulce de leche on the flat side of one cookie and top with another cookie to form a sandwich.
- Coat Edges: Roll the edges of each dulce de leche-filled heart-shaped cookie in desiccated coconut, ensuring the coating adheres evenly around the sides.
- Set and Serve: Place the coconut-coated alfajores on a tray or plate and let them set for at least one hour to let the flavors meld and the coconut adhere firmly. Serve and enjoy!
Notes
- Ensure the butter is softened but not melted for proper creaming with sugar.
- Do not overbake the cookies; they should remain tender and pale for the ideal texture.
- Use a chilled dough as it’s easier to roll and cut into shapes without sticking.
- If dulce de leche is too thick, warm it slightly to spread more easily.
- Store alfajores in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 160 kcal
- Sugar: 12 g
- Sodium: 55 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 55 mg
