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.
- 591.47 ml cornstarch (Maizena Brand)
- 395.10 ml flour
- 2.46 ml baking soda
- 9.85 ml baking powder
- 177.44 ml sugar
- 236.59 ml butter
- 3 egg yolks
- 14.79 ml vanilla extract
- 4.92-9.85 ml lemon zest (or powdered lemon)
- 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.
- Sift together the cornstarch, flour, baking powder and salt. Gradually add the dry ingredients to the butter mixture, beating until thoroughly combined.
- Drop the batter by small spoonfuls onto well buttered baking sheets. Leave enough space between the cookies because they will spread.
- Bake in a 350 degrees oven 15 minutes. Immediately remove from the baking sheets and let cool.
- 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.
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.
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!
Great recipe! Can't get enough of these... Great for entertaining