Description
Heart Alfajores are delicate, melt-in-your-mouth sandwich cookies filled with luscious dulce de leche and coated with desiccated coconut. These charming heart-shaped treats are perfect for special occasions or anytime you want to impress with a sweet, buttery cookie that combines tender texture and rich caramel flavors.
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 & 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 into 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 the mixture is light and fluffy. Add egg yolks one at a time, mixing thoroughly after each addition, then stir in the pure vanilla extract to infuse flavor.
- Combine: Gradually add the dry ingredients to the butter mixture, mixing with a spatula or your hands to form a smooth, cohesive dough without overworking it.
- Chill: Divide the dough into two equal portions, wrap each in plastic wrap, and refrigerate for at least one hour to firm up for easier handling and better texture.
- Oven preparation: Preheat your oven to 350°F (175°C, Gas Mark 4). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cut: Roll out each dough portion to about ¼ inch thickness between sheets of parchment paper to prevent sticking. Use a heart-shaped cookie cutter to cut out shapes and arrange cookies spaced evenly on the prepared baking sheets.
- Bake: Place the baking sheets on the middle rack of the oven and bake for 8 to 10 minutes, or until the cookies are just turning golden at the edges while remaining pale and tender inside. Avoid overbaking for the best texture.
- Cool: Let the cookies cool on the baking sheets briefly before transferring them to a wire rack to cool completely, ensuring they set properly before filling.
- Sandwich: Spread a generous layer of dulce de leche onto the flat side of one cooled cookie, then top with another cookie to form a sandwich.
- Coat: Roll the edges of the dulce de leche-filled sandwiches in desiccated coconut evenly to add texture and flavor.
- Store: Place the finished alfajores on a tray or plate and let them set for at least one hour to allow the flavors to meld and the coconut coating to adhere firmly before serving.
Notes
- Use room temperature butter for easier creaming and better dough texture.
- Chilling the dough is essential for easier rolling and maintaining cookie shape.
- If dulce de leche is too thick, warm slightly to make spreading easier.
- These cookies are best enjoyed within 2-3 days but can be stored in an airtight container refrigerated for up to a week.
- To make homemade dulce de leche, simmer sweetened condensed milk gently until caramelized.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
