Alfajores de Maicena
Delicate cornstarch cookies sandwiched with dulce de leche and rolled in coconut. These melt-in-your-mouth treats are irresistible.
Prep Time
45 min
Cook Time
15 min
Total Time
60 min
Servings
24
Ita's Tips
“These cookies must stay WHITE, mi amor - white like snow! If they turn golden, you have baked them too long and they will be hard instead of melting in your mouth. And do not be stingy with the dulce de leche - put a big spoonful so it squishes out the sides a little. That is how you know it is made with love!”
Ingredients
- 200g cornstarch (maicena)
- 100g all-purpose flour
- 100g powdered sugar
- 150g butter, softened
- 3 egg yolks
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Zest of 1 lemon
- 400g dulce de leche
- Shredded coconut for rolling
Instructions
- 1
Cream butter with powdered sugar until fluffy.
- 2
Add egg yolks one at a time, then vanilla and lemon zest.
- 3
Sift together cornstarch, flour, baking powder, and baking soda.
- 4
Gradually add dry ingredients to butter mixture. Mix until dough forms.
- 5
Wrap dough and refrigerate for 30 minutes.
- 6
Roll out to 5mm thickness, cut into small rounds.
- 7
Bake at 160C (325F) for 10-12 minutes - do NOT let them brown!
- 8
Cool completely. Sandwich two cookies with dulce de leche.
- 9
Roll edges in shredded coconut.