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The truth is we relatively a little while ago found out the name of these cookies, because before we used to call them “those little cajeta and coconut cookies”. But regardless of the name, Alfajores are a typical latinamerican type of cookie, especially in Argentina, where they eat these in a bunch of different presentations, filled with jam, drizzled with chocolate, or rolled in some dried fruits or nuts.

We give you the recipe for the most classic of all alfajores: a cookie sandwich filled with cajeta or dulce de leche and rolled in dried coconut. 

Do not miss this recipe, it is to de for!!

Prep Time
40 mins
Cook Time
12 mins
Cooling time
30 mins
Total Time
1 hr 22 mins
Course: Dessert
Cuisine: Argentinian
Servings: 25
  • 5.3 oz (150 gr) unsalted butter at room temperature
  • 1.8 oz (50 gr) vegetable shortening at room temperature
  • 1 1/4 C confectioners sugar
  • 1 egg
  • 3 egg yolks
  • 2 tsp vanilla extract
  • 2 1/3 C all purpouse flour
  • 1 1/3 C corn starch
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 pinch salt
  • 1 can (13 oz) (370 gr) dulce de leche
  • Shredded coconut needed amount (optional)
  1. Preheat the oven to 350° F (180º C).

  2. In a bowl, sift together flour, cornstarch, baking powder, baking soda and salt, and set aside.

  3. In another bowl using a hand mixer, cream together butter and shortening. Then add the powdered sugar and mix until light and fluffy.

  4. Stir in the egg, egg yolks and vanilla extract, and beat until everything is well incorporated.

  5. Slowly, add in all dry ingredients (flour, cornstarch, baking powder, baking soda and salt) and mix until a soft dough forms.

  6. Wrap the dough with plastic wrap and refrigerate for about 30 min. 

  7. Once out of the fridge, place the dough on a clean surface and roll it out using a roller. Cut out small circles, about 1.5 inches diameter each.

  8. Place the cookies on a previously greased baking sheet and bake at 350°F for about 12 min. until they´re fully cooked (don´t let them turn so gold).

  9. Once out of the oven, let them cool completely. Then spread a cookie with dulce de leche, place another cookie on top and press slightly, so that the filling is well distributed, and roll the edges of the cookie in some dried coconut. 

  10. Repeat that to make each alfajor and you´re done! enjoy.


Author: Andrea Gámez

Interior designer, Photographer, Food blogger and lover, painting entusiast and a sucker for art. / MEXICO

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