Dairy-Free Classic Alfajores

Indulge in the irresistible charm of Dairy-Free Classic Alfajores, a delightful twist on the traditional South American treat. These melt-in-your-mouth sandwich cookies feature a tender, crumbly texture and are filled with a luscious homemade coconut dulce de leche, made by reducing coconut milk, brown sugar, and maple syrup to a decadent caramel-like consistency. Perfectly balanced with a light coating of shredded coconut, this dairy-free recipe offers a plant-based take on a beloved classic without sacrificing flavor. Ready in just an hour, these elegant alfajores are ideal for sharing at tea time, holidays, or whenever you crave a sweet, dairy-free indulgence.

Nutriscore Rating: 43/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 12

Ingredients

• 150 grams Coconut oil
• 100 grams Granulated sugar
• 1 teaspoon Vanilla extract
• 200 grams All-purpose flour
• 150 grams Cornstarch
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 400 ml Coconut milk
• 150 grams Brown sugar
• 1 tablespoon Maple syrup
• 50 grams Shredded coconut

Directions

Step 1

Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.

Step 2

In a mixing bowl, beat the coconut oil and granulated sugar together until light and fluffy, about 2-3 minutes. Add the vanilla extract and mix until combined.

Step 3

In a separate bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt.

Step 4

Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

Step 5

Roll out the dough between two sheets of parchment paper to a thickness of about 5 mm (1/4 inch).

Step 6

Using a 5 cm (2 inch) round cookie cutter, cut out circles and place them onto the prepared baking sheets.

Step 7

Gather the scraps, re-roll if necessary, and cut out more circles until all the dough is used.

Step 8

Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Allow the cookies to cool completely on a wire rack.

Step 9

To make the dairy-free coconut dulce de leche, combine the coconut milk, brown sugar, and maple syrup in a saucepan over medium heat.

Step 10

Bring the mixture to a gentle boil, then reduce the heat to low and simmer, stirring occasionally, until thickened and reduced by half, approximately 45 minutes.

Step 11

Allow the coconut dulce de leche to cool, it will thicken further as it cools.

Step 12

To assemble the alfajores, spread a generous teaspoon of coconut dulce de leche onto the underside of a cookie, top with another cookie, pressing gently to sandwich.

Step 13

Roll the edges of the assembled alfajores in shredded coconut.

Step 14

Store in an airtight container at room temperature for up to 5 days.

Nutrition Facts

Serving size	(1225.3g)

Amount per serving	% Daily Value*
Calories	4128.6

Total Fat 184.0g	0%
Saturated Fat 153.1g	0%
Polyunsaturated Fat 2.5g
Cholesterol 0mg	0%
Sodium 1181.8mg	0%
Total Carbohydrate 600.9g	0%
Dietary Fiber 14.9g	0%
Total Sugars 291.4g
Protein 24.5g	0%

Vitamin D 0IU	0%
Calcium 193.8mg	0%
Iron 12.8mg	0%
Potassium 1058.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.8%

Protein: 2.4%

Carbs: 57.8%