Description
Heart Alfajores are delicate, buttery sandwich cookies filled with luscious dulce de leche and coated in desiccated coconut. Perfectly tender with a hint of vanilla, these heart-shaped treats make a charming dessert or gift for loved ones. Baking these traditional South American alfajores at home brings a sweet, melt-in-your-mouth experience with a festive touch.
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 there are no lumps and the leavening agents are evenly distributed.
- Wet ingredients – In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy. Add the egg yolks one at a time, mixing well after each addition to incorporate fully. Stir in the pure vanilla extract for flavor.
- Combine – Gradually add the sifted dry ingredients to the butter mixture, mixing gently until a smooth dough forms. Use a spatula or your hands to knead the dough gently, being careful not to overwork it.
- Chill – Divide the dough into two equal portions. Wrap each portion in plastic wrap and chill in the refrigerator for at least one hour to firm up and make it easier to handle.
- 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 ease cleanup.
- Cut – Roll each chilled dough portion out between two sheets of parchment paper to about ¼ inch thickness. Using heart-shaped cookie cutters, cut out cookies and place them spaced evenly on the prepared baking sheets.
- Bake – Place the baking sheets in the preheated oven on the middle rack and bake for 8 to 10 minutes until the edges turn a light golden color. Avoid overbaking to keep the cookies tender and pale.
- Cool – Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Sandwich – Once cooled, spread a generous amount of dulce de leche on the flat side of one heart-shaped cookie and sandwich it with another cookie on top, pressing gently to adhere.
- Coat – Roll the edges of the dulce de leche-filled sandwich cookies in desiccated coconut to evenly coat and add texture and flavor.
- Store – Arrange the coated alfajores on a tray or plate and let them set for at least one hour before serving. This resting time allows the flavors to meld and the coating to adhere firmly.
Notes
- Dulce de leche can be homemade or store-bought depending on your preference and time availability.
- Make sure not to overbake the cookies to keep them tender and soft rather than crisp.
- Using parchment paper between dough layers prevents sticking and makes rolling out easier.
- These cookies keep well when stored in an airtight container for several days.
- For a gluten-free alternative, substitute all-purpose flour with a gluten-free blend suitable for cookies, adjusting cornstarch as needed.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 55mg
