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These classic Argentine alfajores de maicena are soft, melt-in-your-mouth sandwich cookies made with cornstarch and filled with rich dulce de leche. Rolled in shredded coconut, they’re a beloved treat across Argentina—delicate, sweet, and perfect with coffee or tea. This recipe makes 36 alfajores for sharing or storing.
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Prep Time 30 minutes
Cook Time 10 minutes
cooling time 30 minutes
Total Time 1 hour 10 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: Latin America, Argentia
Ingredients Method Notes

Ingredients
  

  • 3½ cups cornstarch
  • 1½ cups all-purpose flour
  • 1 cup unsalted butter, softened
  • ¾ granulated sugar
  • 2 tsp baking powder
  • ½ baking soda
  • 4 egg yolks
  • 1 whole egg
  • 1½ vanilla extract
  • 1 lemon Zest (optional)
Filling & Finishing:
  • 3 cups dulce de leche
  • 1½ shredded coconut (unsweetened or sweetened, to taste)
  • Optional: powdered sugar or melted chocolate for coating

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Mix dry ingredients: In a bowl, sift together cornstarch, flour, baking powder, and baking soda. Set aside.
  3. Cream butter & sugar: In a large mixing bowl, beat the softened butter and sugar until light and fluffy (about 2–3 minutes).
  4. dd eggs & flavor: Add the egg yolks, the whole egg, vanilla extract, and lemon zest (if using). Mix until well combined.
  5. Incorporate dry ingredients: Gradually add the dry ingredients, mixing just until a soft, non-sticky dough forms. If it’s too soft, chill it briefly.
  6. Roll & cut: Roll the dough to about ¼ inch (0.6 cm) thick on a lightly floured surface. Cut into 2-inch (5 cm) rounds.
  7. Bake: Place on the prepared baking sheets and bake for 8–10 minutes, or until just barely golden on the bottom (they should stay pale). Cool completely.
  8. Assemble: Spread about 1–2 teaspoons of dulce de leche on the flat side of one cookie. Top with another cookie and press gently.
  9. Finish: Roll the edges in shredded coconut. Optionally, dust with powdered sugar or dip in melted chocolate.

Notes

Homemade Dulce de Leche:
1 can (14 oz / 397 g) sweetened condensed milk
Method 1: Stovetop (Boiling Can) – Traditional - Time: 2.5–3 hours
Remove the label from the can. Do not open the can.
Place the unopened can in a large pot and cover it with water by at least 2 inches.
Bring the water to a boil, then reduce to a gentle simmer.
Simmer for 2.5 to 3 hours, checking frequently to ensure the can is always fully submerged. (Add more hot water as needed.)
Carefully remove the can with tongs and let it cool completely before opening. (Opening while hot can be dangerous!)
Tips for Perfect Alfajores:
The dough should be soft but not sticky. If it's too sticky to roll, chill it for 15–20 minutes. If too dry, add a teaspoon of milk or softened butter.
Don’t Overbake: Alfajores should stay pale and delicate. Bake just until the bottoms begin to turn lightly golden. Overbaking makes them dry and crumbly.
Cornstarch is Key: The high ratio of cornstarch gives alfajores their signature melt-in-your-mouth texture. Don’t substitute it with more flour.
Dulce de Leche Thickness: Use a thick, spreadable dulce de leche—not runny—so it stays neatly sandwiched. If it's too soft, chill it before using.
Alfajores taste even better after resting for a few hours or overnight. The cookies soften slightly and the flavors meld beautifully.
Store alfajores in an airtight container at room temperature for 3–4 days or refrigerate for longer shelf life.