Alfajores de maicena are a classic in Argentina: two tender, crumbly cornstarch cookies sandwiched with dulce de leche, edges rolled in coconut. The cornstarch makes them melt in your mouth, and a firm dulce de leche holds them together.
At a glance: Makes 20 · Prep 45 min · Chill 30 min · Cook 20 min
Ingredients
For the cookies
- 1 3/4 cups (200 g) cornstarch
- 1 cup (125 g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 9 tablespoons (125 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 2 large egg yolks
- 1 tablespoon brandy or milk
- 1 teaspoon vanilla extract
- Finely grated zest of 1/2 lemon
For the filling
- About 1 1/4 cups (370 g) Mel·Mel Extra Firm dulce de leche
- 1/2 cup (45 g) finely shredded unsweetened coconut
Instructions
- Whisk the cornstarch, flour, baking powder, baking soda and salt in a bowl.
- In a large bowl, beat the butter and sugar with a mixer until pale and fluffy, about 3 minutes.
- Beat in the egg yolks one at a time.
- Beat in the brandy, vanilla and lemon zest.
- Add the dry ingredients and mix on low just until the dough looks like damp sand.
- Press the dough together with your hands into a smooth disk. If it is too crumbly, add milk 1 teaspoon at a time.
- Wrap the disk and chill for 30 minutes.
- Heat the oven to 350°F.
- Line two baking sheets with parchment paper.
- Roll the dough between two sheets of parchment to 1/4 inch thick, patching any cracks with your fingers.
- Cut 2-inch rounds and place them 1 inch apart on the baking sheets.
- Gather the scraps, roll them out again and cut more rounds.
- Bake one sheet at a time for 10 to 12 minutes, until the bottoms are just golden and the tops are still pale.
- Cool on the sheet for 5 minutes, then move the cookies to a rack to cool completely.
- Spread about 1 tablespoon of dulce de leche on the flat side of half the cookies.
- Top with the remaining cookies and press gently until the filling reaches the edges.
- Roll the edges in the coconut.
- Store in an airtight container in the fridge for up to 5 days. They are even better the next day.
Tips
- Weigh the cornstarch and flour if you can. Cornstarch packs into a cup unevenly, and the grams give you the right dough every time.
- Using Mel·Mel Traditional instead? It is softer, so chill the filled cookies for 20 minutes before rolling them in coconut.
Made with Mel·Mel Extra Firm dulce de leche. For a smaller size, the Sample Kit includes Extra Firm and three more of our recipes in 8 oz jars, $19.99.