Description
Heart Alfajores are delicate, tender sandwich cookies filled with creamy dulce de leche and coated with desiccated coconut. These sweet treats, shaped like charming hearts, combine a lightly sweetened buttery dough with the rich caramel flavor of dulce de leche, perfect for sharing on special occasions or as a delightful everyday indulgence.
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
- 1½ 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 remove lumps and evenly distribute all dry components.
- Wet ingredients – In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, then add the egg yolks one at a time, mixing thoroughly after each addition. Stir in the vanilla extract to incorporate the flavor.
- Combine – Gradually add the sifted dry ingredients to the wet ingredient mixture, gently kneading with a spatula or your hands until a smooth, cohesive dough forms.
- Chill – Divide the dough into two equal portions, wrap each in plastic wrap, and refrigerate for at least one hour to firm up the dough for easier handling and better texture when baked.
- Oven preparation – Preheat the oven to 350°F (175°C, Gas Mark 4) and line two baking sheets with parchment paper to prevent sticking and facilitate cleanup.
- Cut – Roll each chilled portion between two sheets of parchment paper to about 1/4-inch thickness. Use heart-shaped cookie cutters to cut out cookies, then arrange them on the prepared baking sheets leaving some space between each cookie.
- Bake – Place the trays in the center of the oven and bake the cookies for 8 to 10 minutes or until the edges just begin to turn golden, ensuring they remain tender and pale overall.
- Cool – Remove the cookies from the oven and let them cool on the baking sheet 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 cookie, then sandwich it with another cookie to form pairs.
- Coat – Roll the edges of each filled heart sandwich cookie in desiccated coconut to coat the dulce de leche edges evenly, adding texture and flavor.
- Store – Arrange the coated alfajores on a tray or plate and let them set for at least one hour so the flavors meld and coconut adheres firmly before serving.
Notes
- Ensure the butter is softened to room temperature for easier creaming with sugar.
- Chilling the dough helps prevent spreading during baking and enhances texture.
- Do not overbake; cookies should remain tender and lightly golden at the edges.
- Dulce de leche can be homemade or store-bought according to preference.
- For best results, allow the assembled alfajores to set at room temperature for at least an hour before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 55mg
