There are certain flavors that are more than just delicious — they’re part of your story. For me, Coconut Alfajores are one of those.
I grew up in Peru, where these delicate cookies were part of every celebration. My mom would bake them for birthdays, holidays, or just because the house needed something sweet. I remember the smell of buttery dough filling the kitchen, and the way she’d carefully sandwich each cookie with dulce de leche. She didn’t roll them in coconut (because I wasn’t a fan of the coconut flavor — but things have changed) — that part came later, when I started experimenting in my own kitchen.
As I got older, I created different versions — chocolate, citrus, nutty twists — but always kept that buttery, melt-in-your-mouth texture that makes alfajores so special. This coconut version is my latest creation. Instead of just decorating the outside, I mix toasted coconut right into the dough for a deeper, nutty flavor, while still finishing some with coconut around the edges for a more traditional look.
The result is a cookie that feels both familiar and new — a little piece of my Peruvian childhood with a fresh, flavorful twist.
And if you want to see these alfajores being made — the stirring, the sprinkling, and that moment they come out of the oven — I’ve shared the video over on my Instagram. Come visit, I’d love to have you there @pastry_tales
Let’s jump into the recipe.
Yield 18 alfajores
Ingredients
1 cup (130 g) all-purpose flour
¾ cup (100 g) cornstarch
1 teaspoon baking powder
½ teaspoon baking soda
1/4 teaspoon of salt
½ cup (113 g) unsalted butter, room temperature
⅓ cup (65 g) granulated sugar
2 large egg yolks, room temperature
½ teaspoon vanilla extract
1/4 teaspoon coconut extract (optional)
½ cup (50 g) unsweetened shredded coconut (not flakes), toasted and cooled. Some extra to roll your cookies too.
Dulce de leche, for filling
Instructions
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Toast coconut: Preheat oven to 325°F (160°C). Spread coconut on a sheet pan and bake for 4 minutes, stirring once, until light golden. Cool completely. Please be careful with the color of your toasted coconut. I am showing you in the pictures below how it should and should not look after toasting.
It should NOT look like this:
It SHOULD look like this:
2. Dry mix: In a bowl, whisk flour, cornstarch, baking powder, baking soda, salt, and the cooled toasted coconut.
3. Cream: In another bowl, beat butter and sugar until light and fluffy (about 2 minutes).
4. Yolks & vanilla & : Beat in egg yolks, vanilla and coconut extract (if using) until smooth.
5. Combine: Add dry mix to the butter mixture and mix just until a soft dough forms. Chill 20–30 minutes if needed for easier handling.
6. Bake: Preheat oven to 350°F (180°C). Roll dough to ¼ inch (6 mm), cut 2-inch (5 cm) rounds, place on a parchment-lined sheet, chill in the fridge for 10 minutes (this will help cookies keep its shape) and then bake for 10-12 minutes, until edges are set and tops are a soft golden beige (watch closely). Cool completely.
7. Fill: Sandwich with dulce de leche. You can roll them in shredded coconut (toasted or untoasted).
Enjoy and if you make this recipe, let me know!
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