Dulce de Leche Alfajores

Step 1

Remove 200 g of unsalted butter from the refrigerator and let it sit on the counter for 20-30 minutes until it's soft enough that a finger leaves an indent, but it's not melting or greasy — this ensures the cookies will be tender and sandy-textured.

Step 2

While the butter softens, whisk together 200 g all-purpose flour, 50 g cornstarch, 0.5 teaspoon baking powder, and 0.25 teaspoon fine sea salt in a small bowl. Set aside.

Step 3

In a large bowl, combine the softened butter and 100 g granulated sugar. Using an electric mixer on medium speed, cream together for 2-3 minutes until the mixture is pale, fluffy, and noticeably lighter in color — this incorporates air and creates a delicate crumb structure.

Step 4

Separate the yolk from one large egg, reserving just the yolk. Add the yolk and 1 teaspoon vanilla extract to the butter mixture and beat on medium speed for 1 minute until fully combined and smooth.

Step 5

Add the flour mixture to the wet ingredients and mix on low speed, scraping down the bowl with a spatula as needed, until just combined — you want a cohesive dough with no dry flour streaks. Do not overmix or the cookies will be tough.

Step 6

Gather the dough into a ball, flatten it into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes — chilled dough is much easier to cut and prevents spreading during baking.

Step 7

Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper.

Step 8

Remove the dough from the refrigerator and place it between two sheets of parchment paper. Using a rolling pin, gently roll the dough to an even 1/4-inch thickness — work slowly and evenly to avoid cracks.

Step 9

Using a 1.5-inch round cookie cutter (or a small drinking glass), cut out circles from the rolled dough, re-rolling scraps as needed. You should yield 24 cookies total (12 pairs). Place them on the prepared baking sheets, spacing them about 1 inch apart.

Step 10

Bake for 12-14 minutes, until the edges are just barely golden and the centers are set but still pale — the cookies should feel slightly firm to the touch but not brittle. They will continue to firm up as they cool.

Step 11

Remove the baking sheets from the oven and let the cookies cool on the sheet for 5 minutes, then transfer them to a wire rack to cool completely — this prevents them from becoming too crisp on the bottom.

Step 12

Pour 100 g unsweetened shredded coconut into a shallow dish. Take one cooled cookie and spread about 0.5 tablespoon of dulce de leche on the flat side, then press another cookie on top, flat side down, creating a sandwich. Gently roll the edges in the coconut to coat the filling. Repeat with the remaining cookies.

Step 13

Arrange the finished alfajores on a serving platter. They are best enjoyed within 2-3 days, stored in an airtight container at room temperature.