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
- Prep Time: 30 mins
- Cook Time: 10 mins
- Total Time: 40 mins
- Yield: 20 1x
Scale
Ingredients
- 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
Instructions
- Preheat the oven to 350°F (180°C)
- 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.
- When a homogeneous dough is obtained, work with the rolling pin to extend, and then cutting out circles of the desired size.
- Place parchment paper on top of a baking tray, and then place the dough circles on top of it.
- Bake in preheated oven for 8 to 10 minutes. When ready, transfer to a wire rack to cool completely.
- 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.
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