Alfajores De Maizena

"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."
photo by BlondieItaliana photo by BlondieItaliana
photo by BlondieItaliana
photo by BlondieItaliana photo by BlondieItaliana
photo by BlondieItaliana photo by BlondieItaliana
Ready In:




  • 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 soda. 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.

Questions & Replies

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  1. Debbie W.
    The batter was super dry and my cookies did not spread. instead of making sandwich cookies, we just drizzled with dulce de leche and sprinkled with coconut flakes. Great taste
  2. Katery C.
    The amount of salt is not listed but it says to add salt in the directions. How much salt should be added?
  3. boholuxegirl
    The amount of salt is not listed. I left it out by accident, and didn't notice any reduce quality. I am at high-altitude and made a few changes. One, was a mistake that worked out just fine. I used 3 whole eggs versus the yolks. I reduced the sugar by 1T; the baking powder by 1/4t; and the baking soda by 1/8t. The dough was firm enough and did not really spread. I rolled the cookies into balls and flattened to 5/16"with a glass. I baked them at 350F on convection (which is about 375F with a regular oven), for about 12 minutes. They turned out great. The night before, I made my own dulce de leche using a pressure cooker. Delicious. I toasted the unsweetened coconut for a little fuller flavor. Rave reviews from the family for these cookies!
  4. Isabel I.
    Exelente receta,salan super buenos
  5. suivanova
    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.


  1. boholuxegirl
    Changed it to work for high altitude.


<p>Born &amp; raised in Northern NJ and now live in the NJ suburbs of New York City. <br /><br />I grew up on all the traditional Italian meals from my Grandmother's kitchen. Holiday's were parades of food of all kinds, from main dishes to desserts, but mostly I remember Gram's traditional Italian dishes around the Holiday's surrounded by all of our family. <br /><br />I love to cook everything now. I find it great to experiment &amp; try new recipes. Most of all, I love to entertain &amp; host dinners with family, friends &amp; have Holidays at home with my terrific husband &amp; our four legged furry goofball bulldog! <br /><br />===================================== <br /><br />Spring 2008: I was picked for the Pick-A-Chef Spring 2008 Contest by a wonderful chef: Chef #166642 who made my Recipe #293174 and my Recipe #285517 and lastly, my Recipe #287338 <br /><br />The link to the cookbook from that contest is: <br /><br /><img src= border=0 alt=Photobucket /> <br /><br />===================================== <br /><br />July 2008: I was just Z-mailed that I was picked for My 3 Chefs 2008 Cooking Contest by: Chef #829183 who made my: Recipe #307814 <br /><br />She Z-mailed me the link to the cookbook from that contest: <br /><br /><img src= border=0 alt=Photobucket /> <br /><br /><img src= border=0 alt=Photobucket /> <br /><br /><br />=====================================</p>
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