Argentinian Coconut Sandwich Cookies (Alfajores de Maizena)
Indulge in the delightful taste of Alfajores de Maizena, a traditional Argentine treat that's bound to satisfy your sweet tooth. These exquisite sandwich cookies feature a delicate, crumbly texture made from cornstarch, perfectly paired with rich, gooey Dulce de Leche that oozes out with every bite. Often rolled in shredded coconut, they deliver a tropical flair, though alternative coatings like crushed nuts or white chocolate shavings can easily accommodate different preferences. This recipe, treasured and passed down through generations, not only highlights the unique flavor profile of the cookies but also adds a personal touch. Perfect for sharing at gatherings or enjoyed with a cup of coffee, these cookies are a must-try for anyone seeking a classic Argentine dessert.
12-16
Servings
150
Calories
9
Ingredients
Ingredients
cornstarch (Maizena Brand)
2 1/2 cups (sifted)
all-purpose flour
1 2/3 cups (sifted)
baking soda
1/2 teaspoon (sifted)
baking powder
2 teaspoons (sifted)
sugar
3/4 cup (granulated)
butter
1 cup (softened)
egg yolks
3 (separated)
vanilla extract
1 tablespoon (pure)
lemon zest (or powdered lemon)
1 - 2 teaspoons (fresh or powdered)
Instructions
1
1. In a large mixing bowl, beat the butter using an electric mixer until it becomes creamy and smooth. Gradually add the sugar while continuing to beat until the mixture is light and fluffy.
2
2. Add the egg yolks to the butter mixture one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract and the lemon zest (or powdered lemon), combining well.
3
3. In a separate bowl, sift together the cornstarch, flour, baking powder, and baking soda. Gradually introduce the dry ingredients to the butter mixture, mixing thoroughly until you have a cohesive dough.
4
4. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Using a teaspoon, drop small spoonfuls of dough onto the prepared sheets, ensuring enough space between each as they will spread during baking.
5
5. Bake in the preheated oven for about 15 minutes, or until the edges are lightly golden. Once baked, immediately transfer the cookies to a wire rack to cool completely.
6
6. When the cookies are cool, take half of them and generously spread a layer of Dulce de Leche on the bottom. Top each with the remaining cookies to form sandwiches, gently pressing together so that some of the caramel oozes out the sides.
7
7. Roll the exposed sides of the cookies in grated coconut, crushed nuts, or shaved white chocolate for a delightful finish. Allow to set for a few minutes before serving.
Nutrition Information
9g
Fat
19g
Carbs
2g
Protein
9g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Alfajores de Maizena?
Alfajores de Maizena are traditional Argentine sandwich cookies known for their delicate, crumbly texture made from cornstarch and a rich Dulce de Leche filling.
What is the primary ingredient that gives these cookies their texture?
The main ingredient is cornstarch, specifically recommended as Maizena brand, which creates the signature crumbly and delicate consistency.
How should the butter be prepared for the dough?
The butter should be softened to room temperature and beaten until it is creamy and smooth before adding other ingredients.
What type of sugar is used in this recipe?
The recipe uses 3/4 cup of granulated sugar.
Are whole eggs used in the dough?
No, the recipe specifically calls for 3 egg yolks, which help create a richer and more tender cookie.
What flavorings are added to the cookie dough?
The dough is flavored with one tablespoon of pure vanilla extract and 1 to 2 teaspoons of fresh lemon zest or powdered lemon.
Do I need to sift the dry ingredients?
Yes, the cornstarch, all-purpose flour, baking soda, and baking powder should all be sifted together for the best results.
What are the measurements for the leavening agents?
The recipe requires 1/2 teaspoon of baking soda and 2 teaspoons of baking powder.
At what temperature should the oven be preheated?
The oven should be preheated to 350°F (175°C).
How should the baking sheets be prepared?
Line your baking sheets with parchment paper to ensure the cookies do not stick and are easy to remove.
How do I form the individual cookies?
Use a teaspoon to drop small spoonfuls of dough onto the prepared baking sheets, leaving enough space between them for spreading.
How long do the cookies need to bake?
The cookies should bake for approximately 15 minutes.
How can I tell when the cookies are finished baking?
The cookies are done when the edges become lightly golden.
What is the next step after removing the cookies from the oven?
Immediately transfer the baked cookies to a wire rack so they can cool completely.
What is used to fill the sandwich cookies?
The cookies are filled with a generous layer of Dulce de Leche.
How do I assemble the Alfajores?
Spread Dulce de Leche on the bottom of one cookie and top it with another, pressing gently so the caramel oozes out the sides.
What is the traditional coating for the edges of the cookies?
The traditional finish is to roll the exposed caramel sides in grated or shredded coconut.
Are there alternatives to the coconut coating?
Yes, you can use crushed nuts or shaved white chocolate as alternative coatings.
How many servings does this recipe yield?
This recipe makes between 12 and 16 sandwich cookies.
What is the calorie count per serving?
Each serving contains approximately 150 calories.
How much fat is in each serving?
There are 9 grams of fat per serving.
What is the carbohydrate content per cookie?
Each serving contains 19 grams of carbohydrates.
How much protein does one serving provide?
Each serving provides 2 grams of protein.
How much sugar is in each sandwich cookie?
There are 9 grams of sugar per serving.
What brand of cornstarch is specifically recommended?
The recipe suggests using Maizena brand cornstarch.
How do I combine the wet and dry ingredients?
Gradually introduce the sifted dry ingredients into the butter and egg mixture, mixing until a cohesive dough forms.
Can I use powdered lemon instead of fresh zest?
Yes, the recipe allows for the use of either fresh lemon zest or powdered lemon.
Is it important to let the cookies cool before filling them?
Yes, the cookies must be completely cool before spreading the Dulce de Leche to prevent it from melting or the cookies from breaking.
What is the texture of the finished cookie?
The cookies have a delicate, crumbly, and melt-in-your-mouth texture.
What is the final step before serving?
After rolling the edges in coconut or other toppings, allow the cookies to set for a few minutes before serving.