Alfajores with coconut dulce de leche recipe to delight your tastebuds

Ingredients for Alfajores with coconut dulce de leche

• 400 g sweetened condensed milk

• 400 ml unsweetened coconut milk

• 10 ml kosher salt, divided

• 50 g almond flour

• 288 g plain flour, plus more for dusting

• 225 g unsalted butter, softened

• 133 g caster sugar

• 1 large egg yolk

• 5 ml vanilla extract

• 100 ml honey

• 125 g unsweetened shredded coconut

• 15 ml plant-based food-colouring powder, any colour (or more)

• 15 ml plant-based food-colouring powder, second colour (or more)

• Luster dust (optional)

• Assorted cookie cutters (2" or smaller) (special equipment)

How to make Alfajores with coconut dulce de leche

1. Position a rack in the middle of the oven and preheat to 190°C (fan oven 170°C).

2. In a small saucepan, bring the condensed milk, coconut milk, and ½ tsp salt to a boil over medium-high heat.

3. Pour the mixture into a 33 x 23 cm baking dish and bake for 40–50 minutes, stirring every 15 minutes, until very thick and a light caramel colour. The mixture will appear lumpy and pasty, which is the desired consistency.

4. Allow the mixture to cool in the dish for 1 hour, then transfer it to a food processor and blend until smooth. Set the dulce de leche aside for serving.

5. In a medium bowl, whisk together the almond flour and 280 g plain flour until well combined.

6. In a large bowl, use an electric mixer on medium-high speed to beat the butter, sugar, and 1½ tsp salt until pale and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed.

7. Add the egg yolk, vanilla extract, and 60 ml honey to the mixture, and beat until combined, about 2 minutes.

8. Reduce the mixer speed to low, add the dry ingredients, and mix until just incorporated, scraping down the sides and bottom of the bowl.

9. Divide the dough in half and pat each piece into a disc about 2.5 cm thick. Wrap each disc in cling film and chill in the fridge until firm, for at least 2 hours.

10. Preheat the oven to 180°C (fan oven 160°C).

11. Roll out one disc of dough on a lightly floured sheet of baking parchment, dusting with more flour as needed to prevent sticking, until it is about 3 mm thick.

12. Use lightly floured cookie cutters to punch out shapes and transfer them to two baking trays lined with baking parchment, spacing them 2.5 cm apart.

13. Gather the scraps of dough, pat them into a disc about 2.5 cm thick, wrap in cling film, and chill for 10 minutes if soft.

14. Bake the cookies for 7–9 minutes, rotating the tray halfway through, until the edges are lightly browned.

15. Allow the cookies to cool on the baking tray for 10 minutes, then transfer them to a wire rack to cool completely.

16. Repeat the baking process with the remaining disc of dough.

17. Divide the coconut evenly among three bowls.

18. Add 1 Tbsp food colouring powder (sift if needed) to one bowl of coconut and toss until coated; add more powder for a more intense colour if desired. Repeat this process with another bowl of coconut using the remaining food colouring powder. Leave one bowl of coconut plain. If using, add some luster dust to all three bowls and toss to combine.

19. Turn half of the cookies over to expose the flat side and spread 1 tsp dulce de leche over each (this will be the inside of the sandwiches); set aside.

20. In a small bowl, heat the remaining 30 ml honey in the microwave until just warm (it should be loose), then stir in 2 tsp warm water.

21. Working one at a time, lightly brush honey over the top of the remaining cookies, then immediately dip the tops into a bowl of coconut, pressing additional coconut onto the cookie to cover any bare spots.

22. Close the cookie sandwiches with the coconut side facing up.

23. Do ahead: The dulce de leche can be made 1 month in advance; place it in an airtight container and freeze. Thaw in the refrigerator overnight before using. The dough can be made 3 days in advance; keep it chilled. Cookies can be baked (but not assembled) 2 days in advance; store airtight at room temperature.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.