Traditional Maicena Alfajor with Shredded Coconut
A classic and delicate sweet treat consisting of two melt-in-your-mouth cornstarch cookies, sandwiched together with a generous filling of dulce de leche and rolled in shredded coconut.
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52 min
Medium
Latinoamericana / Artesanal
12 servings
The story behind
The maicena alfajor is an emblem of artisanal pastry. Its soft texture and balanced flavor make it the ideal companion for coffee or a special afternoon snack. This recipe aims to recreate that fresh-baked feeling, that highlights the abundance of coconut and dulce de leche.
Instructions
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11. Dough Preparation: Cream the butter with the powdered sugar until smooth. Add the yolks and vanilla. Sift in the cornstarch and flour, mixing until a soft dough forms without overworking it. Refrigerate for 30 minutes.
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22. Cutting: Roll out the dough to a thickness of 0.5 cm and cut out uniform discs using a circular mold.
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33. Baking: Place the discs on a baking sheet lined with parchment paper. Bake at 160°C (320°F) for 10-12 minutes. The cookies should be cooked through but remain pale, not browned.
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44. Assembly: Once the cookies are cool, spread a generous amount of dulce de leche on one cookie and top with another, pressing gently so the filling reaches the edges.
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55. Decoration: Roll the edges of the alfajor in shredded coconut so it adheres to the dulce de leche.
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66. Presentation: Serve individually on a clean surface to highlight its artisanal and professional finish.
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