Argentinian Dulce de Leche-Stuffed Alfajores with Chocolate Ganache & Toasted Coconut

Allergens

Dairy, Gluten, Eggs, Tree Nuts (coconut)

Ingredients

• 2 cups all
• purpose flour
• 1/2 cup cornstarch
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 cup unsalted butter, softened
• 1 large egg yolk
• 1 teaspoon pure vanilla extract
• 3/4 cup dulce de leche
• 6 oz dark chocolate, finely chopped
• 1/2 cup heavy cream
• 1/2 cup unsweetened shredded coconut, toasted

Instructions

1. In a large bowl, whisk together flour, cornstarch, sugar, salt, and baking powder.
2. Add softened butter, egg yolk, and vanilla extract mix until the dough forms.
3. Divide the dough into two equal portions, wrap in plastic, and chill for 1 hour.
4. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
5. On a floured surface, roll out one portion of the dough to 1/8 inch thickness. Cut into 2 inch rounds using a cookie cutter.
6. Spoon a teaspoon of dulce de leche onto half of the rounds. Cover with the remaining dough rounds and press edges together gently to seal.
7. Transfer the filled cookies to the prepared baking sheet, spacing them 1 inch apart. Bake for 12 15 minutes or until golden brown. Cool on a wire rack.
8. In a microwave safe bowl, combine chocolate and heavy cream heat in 30 second intervals, stirring until smooth.
9. Dip the bottom of each cooled cookie into the ganache, then dip into toasted coconut. Place on parchment paper to set.
10. Repeat with remaining cookies. Serve and enjoy!

Chef’s Insight

The combination of dulce de leche and chocolate ganache creates a perfect balance of sweetness and richness in these alfajores. The contrasting textures of the cookie, filling, ganache, and coconut make each bite an experience to savor.

Notes

Use high-quality dark chocolate for the best ganache flavor. - To toast coconut, spread on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally.