Classic Argentinian Alfajores Recipe with Dulce de Leche

Learn how to make classic alfajores: tender shortbread cookies sandwiched with dulce de leche and finished by rolling the edges in shredded coconut. This easy, reliable recipe works with either homemade or store-bought dulce de leche and yields delicate, melt-in-your-mouth cookies perfect for gifting or pairing with coffee.

What are alfajores

Alfajores are a popular Latin American sandwich cookie made from a shortbread-like dough and filled with dulce de leche. After assembling, the cookie edges are traditionally rolled in shredded coconut or chopped nuts. Some versions are dipped in chocolate for a different finish. These cookies are beloved for their tender, crumbly texture and the caramel richness of the dulce de leche filling.

What you need to make these

This recipe uses common pantry ingredients and a bit more butter than classic shortbread for extra richness. The main components are the shortbread cookie dough, dulce de leche for the filling, and shredded coconut to finish the edges. Use a thick dulce de leche so the filling holds its shape when piped.

• Unsalted butter (softened)
• Icing sugar (confectioners’ sugar)
• Pure vanilla extract
• Salt (adjust if using salted butter)
• All-purpose flour
• Cornstarch (for a lighter texture; can be swapped for extra flour)
• Dulce de leche (homemade or store-bought; should be thick enough for piping)
• Shredded coconut, chopped nuts, or melted chocolate for coating

See the recipe section below for exact quantities and yield.

Instructions

Start by making the shortbread dough, chilling it, rolling and cutting rounds, then baking. Once the cookies are cool, assemble them with dulce de leche and finish by rolling the edges in coconut.

The dough is made using the creaming method: beat softened butter with sugar until smooth, add vanilla, then fold in the dry ingredients. Chill the dough to make rolling and cutting much easier—if it softens while you work, return it to the fridge.

Hint: in warm kitchens, roll the dough between two sheets of parchment. That keeps the dough cool and makes it easy to slide the sheet pan into the fridge when needed.

To assemble, flip half the cooled cookies, pipe or spoon dulce de leche onto each, sandwich with the remaining cookies, then roll the exposed edges in shredded coconut. Working in batches on a sheet pan makes assembly efficient and tidy.

1. Transfer baked cookies to a sheet pan.
2. Flip half to reveal the bottoms.
3. Pipe or spoon dulce de leche onto each flipped cookie.
4. Top with remaining cookies and twist gently to spread the filling to the edges.

Substitutions

Simple swaps can adapt the recipe to what you have on hand:

• Coconut: use finely chopped toasted nuts, sprinkles, or leave the cookies plain.
• Dulce de leche: you can use cajeta (goat’s milk caramel) or a thicker jam if desired.
• Cornstarch: replace with an equal amount of flour if needed.

Variations

Dulce de leche is classic, but these cookies are versatile:

• Citrus: fill with lemon curd or orange marmalade for a bright contrast.
• Chocolate: use a set chocolate ganache as the filling and roll the edges in chopped nuts.
• Jam: use a thick jam for a fruit-forward sandwich cookie.
• Caramel: use a thick salted caramel cooked to a piping consistency.

Equipment

Recommended tools to streamline the process:

• Electric hand mixer or stand mixer (for creaming butter and sugar)
• Spatula for scraping the bowl
• Kitchen scale or measuring cups for accuracy
• Rolling pin and round cookie cutter (about 2-inch diameter)
• At least two half-sheet pans lined with parchment
• Cooling rack
• Piping bag (or a small spoon) for filling

Top tip

The most important detail is a thick, pipeable filling. If your dulce de leche is runny, reduce it gently on the stove until it thickens, then cool before filling. A piping bag makes assembly cleaner and gives even amounts of filling in every cookie.

Storage

Because dulce de leche contains dairy, store assembled alfajores in an airtight container in the refrigerator for up to two weeks. For longer storage, freeze assembled cookies in a single layer until firm, then transfer to a freezer bag; thaw in the refrigerator before serving.

Recipe

Alfajores Cookies

Yield: about 20 sandwich cookies (makes ~40 rounds)

Prep time: 45 mins • Cook time: 15 mins • Chill time: 30 mins • Total: 1 hr 30 mins

Ingredients — Cutout shortbread cookies

• 230 grams unsalted butter, softened
• 63 grams icing sugar
• 2.5 mL fine kosher salt (or half if using table salt)
• 5 mL pure vanilla extract
• 220 grams bleached all-purpose flour
• 30 grams cornstarch

Ingredients — Assembly

• 250 mL dulce de leche, thick (may need more, depending on how much you use per cookie)
• 50 grams shredded coconut (unsweetened or sweetened) or chopped nuts

Instructions — Shortbread cookies

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, icing sugar, and salt on medium-low until light and well combined, about 2–3 minutes.
2. Mix in the vanilla.
3. Sift in the flour and cornstarch, then mix on low until just incorporated.
4. Gather the dough, shape into a disk, wrap tightly, and refrigerate until firm, about 30 minutes.
5. Preheat the oven to 325°F (165°C). Line two half-sheet pans with parchment paper.
6. On a lightly floured surface, roll dough to 1/4-inch thickness and cut 2-inch circles. Re-roll scraps as needed. You should get about 40 circles. Chill the cut cookies for 15 minutes before baking.
7. Bake 15–18 minutes, until the edges are just lightly browned. Cool completely before filling.

Instructions — Assemble alfajores

1. Fill a piping bag with dulce de leche and cut a wide opening (about 1/2 inch) or use a 12 mm tip.
2. Pipe about 2–3 teaspoons (10–15 mL) of dulce de leche onto the bottom side of half the cookies. Top each with another cookie and twist gently to spread the filling to the edges.
3. Pour shredded coconut into a shallow bowl and roll each sandwich cookie’s edge in the coconut, pressing lightly to adhere.
4. Store in an airtight container in the refrigerator for up to 2 weeks.

Notes

• Recipe yields roughly 40 cookie rounds, assembled into about 20 sandwich cookies.
• The amount of dulce de leche needed depends on how much you pipe into each cookie; 250 mL is a good estimate.
• If your dulce de leche is too thin, simmer gently until it thickens to a pipeable consistency, then cool before using.
• If using dark or non-reflective pans, reduce baking temperature slightly to avoid over-browning.

Nutrition (approx.)

Per cookie (one sandwich cookie = 1 serving): ~158 kcal. Nutritional values will vary with ingredient brands and portion sizes.