COCONUT ALFAJORES WITH DULCE DE LECHE FILLING

 

July 21, 2015

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The texture of Coconut Alfajores score points: inside soft and outside crunchy, with a milky cream filling, rolled in chewy coconut. Kids will love the vanilla and dulce de leche filling, and they'll look at you with twinkle thank you's. The recipe gives you a choice of two sizes, but I prefer the minis because they're easier to eat, without any fuss. The minis produce an abundance from just one batch. One last note: the cookies will soften once they are filled, so don’t worry if the cookie seems a bit toothy at first. Once the cookies absorb the moisture from the Dulce de Leche, the whole experience will change and you’ll be in love.

This recipe comes from Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich. It’s one of my favourite go-to cookie books as it has the cookie covered. If you are a cookie lover, you’ll need to buy this book. Trust me, it is a good one.

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Ingredients

Makes 21-25

Print Recipe

Grams

Ounces

Volume

COCONUT DULCE DE LECHE FILLING INGREDIENTS

  • 1 can of coconut milk + whole milk to equal 4 cups total
  • 99 grams sugar
  • 1/2 teaspoon baking soda
  • pinch of salt

COOKIE DOUGH INGREDIENTS

  • 286 grams unbleached all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 113 grams unsalted butter, very soft
  • 198 grams sugar
  • 2 tablespoons brandy, rum, or vanilla
  • 1 cup dulce de leche (see recipe below)
  • 113 grams finely shredded unsweetened coconut

COCONUT DULCE DE LECHE FILLING INGREDIENTS

  • 1 can of coconut milk + whole milk to equal 4 cups total
  • 3.5 ounces sugar
  • 1/2 teaspoon baking soda
  • pinch of salt

COOKIE DOUGH INGREDIENTS

  • 10.10 ounces unbleached all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 4 ounces unsalted butter, very soft
  • 7 ounces sugar
  • 2 tablespoons brandy, rum, or vanilla
  • 4 ounces dulce de leche (see recipe below)
  • 4 ounces finely shredded unsweetened coconut

COCONUT DULCE DE LECHE FILLING INGREDIENTS

  • 1 can of coconut milk + whole milk to equal 4 cups total
  • 1/2 cup sugar
  • 1/2 teaspoon baking soda
  • pinch of salt

COOKIE DOUGH INGREDIENTS

  • 2 1/4 cups unbleached all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 8 tablespoons (1 stick) unsalted butter, very soft
  • 1 cup sugar
  • 2 tablespoons brandy, rum, or vanilla
  • 1 cup dulce de leche (see recipe below)
  • 1 cup finely shredded unsweetened coconut

Instructions

MIS-EN-PLACE THE FILLING

  • With a sharp paring knife, cut the vanilla bean in half lengthwise and scrape out the seeds. In the saucepan, combine the vanilla bean pieces with the coconut milk, whole milk, sugar, baking soda, and salt.

The ingredients in the pan, just coming to a simmer.
The ingredients in the pan, just coming to a simmer.

METHOD FOR THE FILLING

  • Bring the mixture to a simmer, stirring frequently. At first the milk will foam and swell and want to boil up. Stir it a bit to release the heat and continue cooking. It thicken a little; then it might curdle. It will eventually smooth out again as you cook it.

The Dulce de Leche in its early stages of cooking.
The Dulce de Leche in its early stages of cooking.

  • Continue to cook, stirring and scraping the sides and corners and all over the bottom of the pot frequently, until the mixture browns and thickens.

Dulce de Leche in its final stages.
Dulce de Leche in its final stages.

  • It’s done when a small amount is spooned over an ice cube or when a spoonful dropped onto a plate holds a shape like thick caramel sauce. This may take 60 to 90 minutes. As you get closer to the end, the mixture will need to be stirred more andmore frequently in order to keep it from burning to the bottom of the saucepan. In the final stages of cooking, it will have a jelly-like consistency when shaken a bit. Once complete, scrape the mixture into a heatproof bowl or jar. Cool to room temperature and check the salt, then refrigerate until ready to use. May be kept in the refrigerator for at least 1 month.

Straining the Dulce de Leche.
Straining the Dulce de Leche.

The final Dulce de Leche, thick and pooling.
The final Dulce de Leche, thick and pooling.

MIS-EN-PLACE FOR THE COOKIE DOUGH

  • Set out ungreased trays or line them with parchment paper. Preheat oven to 325 degrees F. Position racks in upper and lower thirds of oven. Combine the flour, cream of tartar, baking soda, and salt in a medium bowl and mix together thoroughly with a whisk or fork. Measure the butter and sugar in a large bowl and set aside.

A few of the ingredients as I assemble them.
A few of the ingredients as I assemble them.

  • Break the egg and add the rum, brandy or vanilla.

This jar of orange infused rum was made in 2010. It’s perfect for this ocassion.
This jar of orange infused rum was made in 2010. It’s perfect for this ocassion.

METHOD FOR THE COOKIE DOUGH

  • With the wooden spoon or pastry cutter, mix/cut the butter and the sugar until smooth and well blended but not fluffy. If you're using a hand held or stand mixer, use the lowest settings so that you aren't whipping too much air into the dough.

Cutting the butter and sugar.
Cutting the butter and sugar.

Butter and sugar–not fluffy.
Butter and sugar–not fluffy.

  • Add the egg and brandy and mix until smooth.

Adding the egg to the butter and sugar.
Adding the egg to the butter and sugar.

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The egg incorporated into the butter and sugar.

  • Add the flour mixture and mix until completely incorporated.

The batter mixed and ready to be made into cookies.
The batter mixed and ready to be made into cookies.

The texture and consistency of the dough.
The texture and consistency of the dough.

SHAPING THE COOKIES

  • Shape heaping teaspoons of dough into 1-inch balls or 13 grams or .50 ounces each. (Or, on a lightly floured surface, shape dough into square and cut into 8 strips and then cut each strip into 8 pieces to make a total of 64 equal pieces. Roll each piece into a 1-inch ball.) For miniature cookies, shape level teaspoons of dough into 96 smaller balls or 7 grams/.25 ounces each. NOTE: The cookies do not spread or thin out as they bake, so the shape you make on the tray, will be the cookie you will use to sandwich the filling.

Shaping the mini cookies.
Shaping the mini cookies.

  • Place the cookies 2 inches apart on the lined or ungreased pans and flatten to about 1/2 inch thick. Don’t crowd them or they won’t bake evenly.

Measuring and shaping the minis on the tray.
Measuring and shaping the minis on the tray.

BAKING THE COOKIES

  • Bake for 14 to 16 minutes for larger cookies or 12 to 15 minutes for miniature cookies, until the edges are lightly browned. I prefer them a little on the soft side because the texture is nicer once they are sandwiched; however, this is a matter of preference.

The cookies baked.
The cookies baked.

  • Transfer the cookies to racks and cool completely before filling or storing.

COMPLETING THE ALFAJORES

  • Pour the dried coconut into a pie plate and spread evenly. Sandwich the cookies with a generous dab of dulce de leche. The cookies will soften as they stand. Roll a nice thick layer of coconut on the gooey side of the cookie.

Coconut Alfajores with Dulce de Leche Filling, The Finer Cookie.
Coconut Alfajores with Dulce de Leche Filling, The Finer Cookie.

  • They are good crunchy or soft. May be stored in an airtight container for at least 1 week.

Coconut Alfajores with Dulce de Leche Filling, The Finer Cookie.
Coconut Alfajores with Dulce de Leche Filling, The Finer Cookie.

TAGS:  coconut   alfajores   sandwich cookies   mexican       LABELS: Kids  Quick and Easy 

Comments

1 Comments

Patricia Reitz   2017-01-06

Oh my heavens, I'm pinning these immediately!

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COCONUT ALFAJORES WITH DULCE DE LECHE FILLING

Makes 21-25

Ingredients
Instructions

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