Low Sodium Classic Alfajores
Delight in the delicate sweetness and buttery richness of **Low Sodium Classic Alfajores**, a healthier spin on the beloved South American treat. These soft, melt-in-your-mouth cookies are crafted with a light, zesty twist of lime, sandwiched with a luscious layer of dulce de leche, and beautifully rolled in shredded coconut for a tropical flair. Featuring unsalted butter and no added salt, this low-sodium recipe retains all the decadent texture and flavor of traditional alfajores, perfect for those watching their sodium intake. With an easy-to-follow method and only 45 minutes from start to finish, these charming cookies are ideal for sharing or enjoying as a special indulgence. Dust with powdered sugar to elevate their classic, elegant appeal, and serve them as a delightful snack or dessert centerpiece!
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Recipe Information
Ingredients
- 200 grams Unsalted butter
- 100 grams Granulated sugar
- 3 large Egg yolks
- 1 teaspoon Vanilla extract
- 200 grams All-purpose flour
- 300 grams Cornstarch
- 1 teaspoon Baking powder
- 1 lime Lime zest
- 300 grams Dulce de leche
- 50 grams Powdered sugar
- 50 grams Shredded unsweetened coconut
Instructions
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a large bowl, cream the unsalted butter and granulated sugar together until light and fluffy.
Add the egg yolks one at a time to the butter mixture, beating well after each addition.
Mix in the vanilla extract and lime zest until combined.
In a separate bowl, sift together the all-purpose flour, cornstarch, and baking powder.
Gradually add the dry ingredients to the butter mixture, blending until just combined to form a dough.
Dust a clean work surface lightly with flour. Roll out the dough to about 1/4 inch thickness.
Use a round cookie cutter, about 2 inches in diameter, to cut out discs and place them on the prepared baking sheet.
Bake in the preheated oven for 10-12 minutes, or until the edges just start to turn golden.
Remove the cookies from the oven and allow them to cool completely on a wire rack.
Once cooled, spread a generous amount of dulce de leche onto the underside of one cookie and sandwich with another.
Roll the edges of the sandwich cookies in shredded coconut to finish.
Dust the tops with powdered sugar before serving.
Nutrition Facts
Calories |
5367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.4 g | 309% | |
| Saturated Fat | 147.3 g | 736% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 1083 mg | 361% | |
| Sodium | 939 mg | 41% | |
| Total Carbohydrate | 761.5 g | 277% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 303.2 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 933 mg | 72% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1544 mg | 33% | |
*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.
