Argentine Alfajores
Alfajores de Maicena
Delicate cornstarch sandwich cookies filled with thick dulce de leche and rolled in coconut. The ultimate Argentine sweet treat.
Argentine Alfajores (Alfajores de Maicena)
Delicate cornstarch sandwich cookies filled with thick dulce de leche and rolled in coconut. The ultimate Argentine sweet treat.
For the cookies
- 2 cups (250g) cornstarch (maicena)
- 1 cup (125g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 200g (7 oz) unsalted butter, softened
- 3/4 cup (150g) sugar
- 3 egg yolks
- 1 tsp vanilla extract
- Zest of 1 lemon (optional but traditional)
- 1-2 tbsp milk (if needed)
For assembly
- 400g (14 oz) dulce de leche (Havanna or Cachafaz recommended)
- 1 cup shredded unsweetened coconut
- Powdered sugar for dusting (optional)
Wine Pairing
Malbec or coffee
- •Havanna cafes (multiple locations) - The gold standard
- •Cachafaz (supermarkets) - Premium supermarket brand
- •Guolis (supermarkets) - Budget-friendly favorite
- •Any kiosco (corner store) sells alfajores
- 1
Sift together cornstarch, flour, baking powder, and baking soda. Set aside.
- 2
In a large bowl, cream softened butter and sugar until light and fluffy—about 3 minutes with electric mixer.
- 3
Add egg yolks one at a time, beating well after each. Mix in vanilla and lemon zest.
- 4
Gradually add dry ingredients to butter mixture. Mix until a soft dough forms. It will be delicate—don't overmix.
- 5
If dough seems too crumbly, add 1-2 tbsp milk. It should hold together when pressed.
- 6
Divide dough in half, flatten into disks, wrap in plastic, and refrigerate for 30 minutes.
- 7
Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- 8
Roll out dough on a lightly floured surface to 1/4 inch thickness. The dough is fragile—work gently.
- 9
Cut into 2-inch rounds using a cookie cutter or glass. Re-roll scraps once.
- 10
Place cookies 1 inch apart on prepared sheets. They spread very little.
- 11
Bake for 10-12 minutes until set but not browned. The bottoms should be just golden.
- 12
Cool on sheets for 5 minutes, then transfer to wire racks to cool completely.
- 13
Match cookies into pairs by size. Spread a generous layer of dulce de leche on one cookie of each pair.
- 14
Sandwich with matching cookie, pressing gently so dulce de leche spreads to edges.
- 15
Roll edges in shredded coconut to coat the exposed dulce de leche.
- 16
Dust tops with powdered sugar if desired.
- 17
Let rest for at least 1 hour before serving—this allows the cookies to soften from the dulce de leche.
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The cornstarch is essential—don't substitute with more flour. It creates the signature melt-in-your-mouth texture.
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Use high-quality dulce de leche. In Argentina, Havanna and Cachafaz are the premium brands. Outside Argentina, look for 'dulce de leche repostero' (thicker pastry version).
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Don't skip the chilling step—warm dough is impossible to work with.
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These cookies are extremely fragile when warm. Handle with care.
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For chocolate alfajores, dip half of each sandwich in melted chocolate and let set.
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The cookies improve after a day as the dulce de leche softens them—if you can wait that long.
Alfajores descended from the Arab al-qaq, brought to Spain during the Moorish occupation. Spanish colonists brought them to the Americas, where they evolved into the cornstarch-based version we know today. The Argentine alfajor de maicena is distinctively soft and crumbly, filled with dulce de leche (itself an Argentine invention). Today, alfajores are a national obsession, with brands like Havanna and Cachafaz achieving cult status.
Store in airtight container at room temperature for 5 days, or refrigerated for 2 weeks. Bring to room temperature before serving. Unfilled cookies freeze well for 3 months.