Dairy-Free Classic Alfajores
Indulge in the delicate sweetness of Dairy-Free Classic Alfajores, a plant-based twist on the traditional South American dessert. These melt-in-your-mouth sandwich cookies are crafted from a tender, crumbly dough made with coconut oil and a perfect blend of all-purpose flour and cornstarch. The filling—a luscious homemade coconut dulce de leche—is rich, creamy, and naturally dairy-free, created with simmered coconut milk, brown sugar, and a hint of maple syrup. Rolled in shredded coconut for a final touch, these cookies deliver a tropical twist while remaining completely dairy-free. With an exquisite balance of textures and flavors, these alfajores are ideal for celebrations, afternoon tea, or as an indulgent treat any day of the week. Perfect for those seeking dairy-free desserts, plant-based sweets, or simply a new way to enjoy this classic favorite!
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Recipe Information
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
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
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.
In a separate bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Roll out the dough between two sheets of parchment paper to a thickness of about 5 mm (1/4 inch).
Using a 5 cm (2 inch) round cookie cutter, cut out circles and place them onto the prepared baking sheets.
Gather the scraps, re-roll if necessary, and cut out more circles until all the dough is used.
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.
To make the dairy-free coconut dulce de leche, combine the coconut milk, brown sugar, and maple syrup in a saucepan over medium heat.
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.
Allow the coconut dulce de leche to cool, it will thicken further as it cools.
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.
Roll the edges of the assembled alfajores in shredded coconut.
Store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.0 g | 236% | |
| Saturated Fat | 153.1 g | 765% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1182 mg | 51% | |
| Total Carbohydrate | 600.9 g | 219% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 291.4 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1059 mg | 23% | |
*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.
