A Latin American favorite, alfajores feature a thick layer of dulce de leche sandwiched between two crumbly butter cookies sprinkled with coconut flakes.A final coat of dark chocolate makes these cookies even more decadent than the classic.Thanks to the cornstarch, these are especially tender and will melt in your mouth.

Chocolate Coconut Alfajores   Makes 25 Ingredients 2 cups (250 grams) all-purpose flour ⅔ cup (80 grams) confectioners’ sugar 5 tablespoons (40 grams) cornstarch ¼ teaspoon kosher salt 1 cup (227 grams) cold unsalted butter, cubed 2 large egg yolks (37 grams) 1 teaspoon (4 grams) vanilla extract ⅔ cup (200 grams) dulce de leche 7 ounces (200 grams) dark chocolate, roughly chopped ⅔ cup (56 grams) desiccated coconut Instructions In the work bowl of a food processor, place flour, confectioners’ sugar, cornstarch, and salt; pulse until combined.Add cold butter, and pulse until mixture resembles coarse meal.Add egg yolks and vanilla, and pulse until mixture comes together and a dough forms.

Divide dough in half.On a work surface lightly dusted with cornstarch, roll each portion of dough into a log, about 2 inches thick.Wrap in plastic wrap, and refrigerate until firm, about 2 hours.

Preheat oven to 350°F (180°C).Line 2 half sheet pans with parchment paper.Using a sharp knife, cut logs into ¼-inch-thick slices.

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