Description
Heart Alfajores are delicate, buttery sandwich cookies filled with creamy dulce de leche and coated with desiccated coconut. These tender, melt-in-your-mouth treats are shaped like hearts, making them perfect for special occasions or a delightful snack. The combination of a lightly sweet cookie and the rich caramel filling offers a classic Latin American dessert with a charming twist.
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
- Dry ingredients – Sift together the all-purpose flour, cornstarch, baking powder, and salt in a small bowl to ensure even distribution and remove any lumps.
- Wet ingredients – In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, using a hand mixer or stand mixer. Add the egg yolks one at a time, mixing well after each addition to incorporate fully. Stir in the vanilla extract for added flavor.
- Combine – Gradually incorporate the dry ingredients into the butter mixture. Use a spatula or your hands to gently knead the dough until it forms a smooth, cohesive ball, avoiding overmixing.
- Chill – Divide the dough into two equal portions. Wrap each portion tightly in plastic wrap and refrigerate for at least one hour to firm up the dough, which helps with rolling and cutting.
- Oven preparation – Preheat your oven to 350°F (175°C) or Gas Mark 4. Line two baking sheets with parchment paper to prevent sticking and promote even baking.
- Cut – Roll one chilled dough portion between two sheets of parchment paper to about 1/4-inch thickness. Use a heart-shaped cookie cutter to cut out cookies and place them spaced apart on the prepared baking sheets. Repeat with the second dough portion.
- Bake – Bake the cookies on the middle oven rack for 8 to 10 minutes or until the edges turn a light golden color. Be careful not to overbake; the cookies should remain pale and tender to the touch.
- Cool – Let the cookies cool on the baking sheets for a few minutes after removing from the oven, then transfer to a wire rack to cool completely before assembly.
- Sandwich – Spread a generous layer of dulce de leche on the flat side of one cookie, then top with another cookie to create a sandwich.
- Coat – Roll the edges of the filled cookies in desiccated coconut until evenly coated for a pleasant texture and added flavor.
- Store – Place the coated alfajores on a tray or plate and allow them to set for at least an hour before serving; this helps meld the flavors and ensures the coconut sticks well.
Notes
- For best results, use room temperature butter to achieve a light and fluffy texture when creaming with sugar.
- Dulce de leche can be store-bought or homemade; if homemade, make sure it’s thick and scoopable.
- Chilling the dough is essential to make rolling and cutting easier and to prevent spreading during baking.
- Be careful not to overbake the cookies; they should remain pale and tender for the best texture.
- Store alfajores in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- These cookies can also be made with gluten-free flour blends to accommodate gluten sensitivities, though texture may vary.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 190
- Sugar: 15g
- Sodium: 55mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 75mg
