Vanilla alfajores
An Uruguayan dessert. Ready in about 35 minutes. Difficulty: medium.
- 25 minPrep (about)
- 10 minCook (about)
- 35 minTotal time
- 4Servings
- MediumDifficulty
MealCovered is invite-only right now. Join the waitlist and we'll let you know.
Join the waitlist Not nowIngredients
- 8 oz dulce de leche
- 2 ⅔ oz coconut flakes
- 5 oz butter
- 5 oz sugar
- 2 eggs
- 2 egg yolks
- 11 oz cornstarch
- 5 oz all purpose flour
- 1 ½ tsp baking powder
- 8 oz dulce de leche
- 2 ⅔ oz coconut flakes
Spices & seasonings (1): vanilla extract
- 1 ½ tsp vanilla extract
How to make it
Steps in our own plain words.
-
For the sandwich cookie cream the tender butter for about a minute.
-
Add your sugar and cream for another two minutes.
-
Mixed in your egg fully before mixing in your egg yolk.
-
Wait until everything is nicely mixed.
-
Add all remaining ingredients.
-
Mix one more time.
-
Form dough in a ball and wrap in plastic wrap.
-
Chill for at least half hour or overnight.
-
Turn the oven on to 350°F plus line two baking sheets with parchment paper.
-
Divide dough in half.
-
Put one back in the fridge.
-
Roll out your other thickly on a lightly floured surface.
-
Cut out cookies using either bottom of glass or cookie cutter around 2 ½ inches in diameter.
-
Repeat with all the dough.
-
Bake for around 8-10min, your cookies will look very pale.
-
Let cool off before filling half with every a teaspoon of dulce de leche.
-
Place other half of cookies on top.
-
Roll the sides of every cookie in the coconut flakes.
More desserts recipes
Want a whole week planned?
MealCovered plans a week of dinners and makes one grocery list. MealCovered is invite-only right now. Join the waitlist and we'll let you know.
Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.