Cornstarch Alfajor

When I recently came to live to Atlanta, I didn’t know much the surroundings, and it took me a while to find the traditional grated coconut, however they got very delicious anyway, as I show in the photos. This type of alfajor is very popular in Chile and Argentina. UPDATE: I finally found a delicious organic coconut, very similar to the one I find in Chile. So I added two new photos showing the grated coconut that is normally used to make the alfajor.

Cornstarch Alfajor

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★★★★★

5 from 1 review

• Author: Carolina Rojas
• Total Time: 40 mins
• Yield: 20 1x

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Ingredients

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• 125 grs. (4.4 oz) of margarine or butter
• 150 grs. (5.3 oz) of granulated sugar
• 3 egg yolks
• 1 teaspoon of cognac (optional)
• 2 cups of all-purpose flour
• 1 cup of cornstarch
• ½ teaspoon of baking soda
• 2 teaspoons of baking powder
• 1 teaspoon of vanilla extract
• zest of one lemon
• ½ cup of milk if necessary
• Milk caramel (Dulce de Leche)
• Grated coconut

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Instructions

1. Preheat the oven to 350°F (180°C)
2. Join the margarine, sugar, and egg yolks. Then add the dry ingredients (flour, baking powder, baking soda, cornstarch), and then the cognac, vanilla extract, and milk if necessary.
3. When a homogeneous dough is obtained, work with the rolling pin to extend, and then cutting out circles of the desired size.
4. Place parchment paper on top of a baking tray, and then place the dough circles on top of it.
5. Bake in preheated oven for 8 to 10 minutes. When ready, transfer to a wire rack to cool completely.
6. For half of the count of cookies after they cool down, spread about a tablespoon of Dulce de Leche (manjar) on one side of them. Then, place a second cookie on top of the Dulce de Leche and gently press to create a sandwich. Then, roll the sides on the coconut.

• Prep Time: 30 mins
• Cook Time: 10 mins