Total Time
Prep 20 mins
Cook 15 mins

I love these! They are a delicious sweet cookie from Argentina. They are a sandwich cookie - biscuit type cookie with Dulce De Leche in the middle then rolled in coconut. Sometimes they're called "cornstarch cookies". My mother-in-law first introduced these to me. She would make mine with crushed nuts or shaved white chocolate on the outside though as I have an allergy to coconut. Also, you can add 1 tablespoon of cognac for the traditional recipe, but I usually don't. ** You can buy Dulce de Leche in Spanish grocer or some of the larger supermarkets sell it by the condensed milk, if not, follow below... For the Dulce de Leche: Pour the two cans of condensed milk into a double boiler set over low heat. Cook milk, stirring once in a while, for 2-4 hours, until mixture thickens and becomes caramel-like. Remove from double boiler and refrigerate until needed. Mixture will firm with chilling.

Ingredients Nutrition


  1. Beat the butter until creamy. Add the sugar gradually, beating until the mixture is light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in the vanilla and lemon rind.
  2. Sift together the cornstarch, flour, baking powder and salt. Gradually add the dry ingredients to the butter mixture, beating until thoroughly combined.
  3. Drop the batter by small spoonfuls onto well buttered baking sheets. Leave enough space between the cookies because they will spread.
  4. Bake in a 350 degrees oven 15 minutes. Immediately remove from the baking sheets and let cool.
  5. When cool, spread some Dulce de leche on the bottom half of the cookies and make a sandwich with the remaining cookies. Squeeze the sandwiches so that some of the dulce de leche is squeezed out the sides, and roll the sides in the grated coconut.
Most Helpful

4 5

I haven't tried this recipe yet however I've done alfajores before. Just a minor tip that may save some effort to someone who want to make their own dulce de leche with condensed milk. In a deep pan, boil sufficient water to cover the condensed milk can, WITHOUT opening it. Once the water is boiling, submerge the can, cover it, and let it cook in a gentle boiling for a minimum of 2 hours. Check that at all times the can is covered by water. Add more water as necessary. For a thicker consistency and darker color, let is cook for another hour. I guarantee that you will love this dulce de leche.

5 5

Let me just say ~ Thank You! My boyfriend his Argentenian and he was very very IMPRESSED!!! I shared them w/ him and his sister and they LOVED IT ~ she wants me to show her how to make them! Thank you thank you!

5 5

Great recipe! Can't get enough of these... Great for entertaining