Alfajores Dulce de Leche Cookies


Alfajores Dulce de Leche Cookies

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    Have you tried the Brazilian cookie recipe taking over the internet? We're not entirely sure how to pronounce Alfajores, but these delicious shortbread cookies sandwich a sweet center of dulce de leche and then are rolled in coconut.

    Make this recipe even easier when you make our Instant Dulce de Leche recipe which makes 20 tablespoons of caramel goodness (i.e. the exact amount you need for this recipe!)

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    Servings and Ingredients

    Serves 20
    ¾ c. Hy-Vee unsalted butter
    6 tbsp. Hy-Vee granulated sugar
    2 tbsp. Hy-Vee light brown sugar
    2 Hy-Vee large egg yolks
    2 tsp. Hy-Vee vanilla extract
    1 tsp. lemon zest
    1 c. Hy-Vee all-purpose flour
    1 c. Hy-Vee cornstarch
    1 tsp. Hy-Vee baking powder
    ½ tsp. Hy-Vee baking soda
    ½ tsp. Hy-Vee salt
    20 tbsp. Dulce de Leche
    Hy-Vee sweetened flaked coconut, finely chopped, for garnish

    Things To Grab

    • Small saucepan
    • Small bowl
    • Medium bowl
    • Electric mixer
    • Plastic wrap
    • Baking sheet
    • Parchment paper
    • Wire cooling rack


    1. Add butter to a small saucepan over medium heat. Stirring frequently, allow butter to melt. Continue cooking butter until it begins to foam. Cook 30 seconds to 1 minute more or until butter turns golden brown and begins to smell nutty. Remove from heat; place in refrigerator and cool completely.

    2. In the bowl of an electric mixer, beat granulated sugar, brown sugar, and cooled browned butter until light and fluffy, about 2 to 3 minutes. Add egg yolks, lemon zest, and vanilla; beat until combined. Beat in flour, cornstarch, baking powder, baking soda, and salt until dough comes together.

    3. Divide dough into two even sections and form into two logs about 1-1/2-inches thick each. Wrap in plastic wrap and chill until firm, about 2 hours.

    4. Preheat oven to 350 degrees. Line baking sheets with parchment paper. Remove plastic wraps from dough and slice into ¼-inch rounds. Place on prepared baking sheets and bake 8 to 10 minutes or until golden brown. Transfer to a wire cooling rack and cool completely.

    5. Sandwich about 1 tablespoon dulce de leche between two cooled cookies. Roll edges of filling in coconut. Store cookies in an air tight container at room temperature for up to 5 days.

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    Nutrition facts


    200 Calories per serving
    1 sandwich cookie

    Amounts Per Serving

    • Total Fat: 9g
    • Cholesterol: 45mg
    • Sodium: 200mg
    • Total Carbohydrates: 27g
    • Protein: 3g

    Daily Values

    Iron 0%
    Calcium 6%
    Vitamin D 0%
    Potassium 2%

    Recipe Source:

    Hy-Vee Test Kitchen