MISE EN PLACE THE FILLING

• To see how Mise en Place can benefit you, see The Finer Cookie’s post on why everyone should Mise en Place.
• 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.

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.

• 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.

• 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 and more 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.

MISE 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.

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

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.

• Add the egg and brandy and mix until smooth.

• Add the flour mixture and mix until completely incorporated.

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.

• 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.

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.

• 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.

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