ALFAJORES DE MAICENA CON DULCE DE LECHE Y COCO

Let me translate that for you! I said: "Corn starch alfajores with dulce de leche and coconut" How does that sound? Good? Wait until you try them! They're heavenly.















We looooove these alfajores in Argentina. We lova all alfajores but these ones are 100% home made. Even when you buy them at the store or at a kiosko, you know they were home made and not mass produced. 

Alfajores a sweet treat that can be found pretty much all over Latin America. Although each country has their own way of preparing them, the concept is always the same, 2 cookies sandwiched with dulce de leche in the middle. In Argentina you can found alfajores covered in icing, chocolate and white chocolate and filled with dulce de leche, chocolate mousse, cream, and jam. 
The corn starch in this recipe gives them this super soft and flaky consistency. Yum! I took them to a Potluck with my friends on Saturday and they couldn't have enough! 

This is what you need: 

1 cup and 1 tbsp of butter or margarine at room temperature
2/3 cup of sugar
3 egg yolks
1 cup of flour
1 1/2 cup of corn starch
2 tsp of baking powder
1 lemon
1 cup of shredded coconut
1 can of dulce de leche (you can find Nestle dulce de leche in the Hispanic Aisle of any Vons or Pavilions, and in the baking aisle -most likely- of Ralph's or Albertson's)

Let start!

If you have a regular mixer it will make your job easier and less messy.

First, mix the sugar with the butter at room temperature until you get a smooth mixture. Add one egg yolk at a time, mixing.

Second, sift the flour, corn starch and baking powder to avoid lumps and keep mixing until you get all bread crumbs type of mixture. Start using your hands to get a smooth dough and put in your counter with some corn starch to avoid sticking.


Knead the dough with a stick and make it half an inch thick. Using a round cookie cutter of about 2 1.2- 3 inches cut round shapes and place in a greased cookie sheet. Bake for at 350 for about 5-7 minutes, until you see that is cooked thorough but don't overcook. Let cool.


Now it's time to fill them in! Put some shredded coconut on a shallow plate. With a butter knife spread dulce de leche on a cookie, about half an inch tall, and then sandwich another cookie on top. With the knife, spead a thin layer of dulce de leche around the borders and then wheel the alfajor on top of the coconut. Repeat until all the cookies are used up and enjoy because I can assure you you'll love them!

Let me know if the recipes are clear and easy to follow and please leave any thoughts of comments below!




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