Alfajores de Maicena

Alfajores de Maicena are tender cornstarch cookies sandwiched with dulce de leche and rolled in coconut. They look simple, but the texture is what makes them memorable: crumbly at the edges, soft in the middle, and just sturdy enough to hold that caramel filling.

I start checking early, but in my oven the cookies usually need the full 12 minutes to set without taking on much color. Pale is good here; deeply browned alfajores taste dry.

I like making these when I want a small, careful baking project. The dough chills for at least 30 minutes, rolls to about 5mm (0.2 inches), and cuts into neat rounds. Once filled, the cookies soften slightly around the dulce de leche, which is exactly why they disappear quickly.

Why I love these little sandwich cookies

• Cornstarch gives the cookies their signature delicate, melt-away texture.
• Dulce de leche does the filling work with no frosting or piping bag needed.
• The dough can be made ahead and chilled before rolling.
• The cookies are baked pale, so the vanilla and butter stay gentle.
• Desiccated coconut on the edges keeps the filling tidy and adds texture.
• A small batch feels special without requiring complicated decoration.

What you need (and what each one is doing)

• Butter, 125 grams (1/2 cup). The source listed grams without a name; the mixing instructions make this the butter. I use softened butter so it creams smoothly.
• Caster sugar, 115 grams (1/2 cup). Fine sugar dissolves easily and keeps the cookie texture delicate. Light brown sugar works, but it changes the flavor and color.
• Vanilla extract, 1 teaspoon. Vanilla is simple, but it is important because the cookie itself is mild.
• Egg and egg yolk. One whole egg plus one yolk gives richness and enough structure for rolling.
• Cornflour or cornstarch, 150 grams (1 cup). This is the maicena. It makes the cookies soft and crumbly rather than crisp.
• Plain flour, 150 grams (1 1/4 cups). The flour gives structure so the rounds can be sandwiched without falling apart.
• Baking powder, 2 teaspoons. This gives a little lift. I whisk it into the flours so it distributes evenly.
• Dulce de leche. The source did not give a quantity. I use about 1 teaspoon per sandwich and add more only if the cookies are large.
• Desiccated coconut. Rolling the filled edges in coconut keeps the dulce de leche from sticking to fingers.

How I make Alfajores de Maicena

Step 1 — Prep the oven and trays

I preheat the oven to 180°C (350°F) and line two baking trays with baking paper. The trays need to be ready before rolling because the dough softens as it sits.

Step 2 — Combine the ingredients

In a large bowl, I mix the 125 grams butter, 115 grams caster sugar, 1 teaspoon vanilla, 1 egg, and 1 egg yolk until pale and creamy. I scrape the bowl well so no butter streaks remain.

Step 3 — Whisk the dry ingredients

I sift in the 150 grams cornflour, 150 grams plain flour, and 2 teaspoons baking powder. I mix only until the dough comes together. Overworking makes the cookies tougher than I want.

Step 4 — Chill the dough

I divide the dough into two balls, wrap them, and refrigerate for at least 30 minutes. Chilling firms the butter and makes the dough much easier to roll.

Step 5 — Roll and cut

On a lightly floured work surface, I roll one dough ball to about 5mm (0.2 inches) thick. I cut circles with a round cutter or glass rim, transfer them to a tray, and re-roll scraps until the dough is used.

Step 6 — Bake and cool

I bake until set and only lightly golden. The instructions say 12 minutes, though I start checking around the 7-minute mark because the source cook time is short. I cool the cookies completely on a wire rack before filling.

Step 7 — Spread the filling

I spread about 1 teaspoon dulce de leche onto half the cookies, sandwich with the remaining cookies, and roll the edges in desiccated coconut. I press gently; these cookies are tender and do not like being squeezed.

Tips from my kitchen

• Keep the dough cool. If it gets sticky while rolling, I slide it back into the refrigerator for 10 minutes.
• Do not chase deep color. Alfajores should stay pale with just a hint of gold at the edges.
• Use a small amount of filling. Too much dulce de leche squishes out when the sandwich is pressed.
• Cool completely before filling. Warm cookies melt the dulce de leche and become fragile.
• Let them rest if you can. After a few hours, the filling softens the cookies slightly and the texture improves.

Variations I have actually tried

• Lemon zest: add a little lemon zest to the dough for a brighter cookie.
• Chocolate edge: dip one side in melted chocolate before rolling in coconut.
• No coconut: leave the edges plain or roll them in finely chopped nuts.
• Salted filling: stir a tiny pinch of salt into the dulce de leche before filling.
• Mini alfajores: use a smaller cutter and less filling for bite-size cookies.

Storing and make-ahead notes

I store filled alfajores in an airtight container at room temperature for 2-3 days, or in the refrigerator if the kitchen is warm. The cookies soften over time, which I like, but they can become too delicate if stacked heavily.

Unfilled cookies can be baked ahead and frozen. I thaw them gently, fill with dulce de leche, roll in coconut, and let them sit for an hour before serving.

What I serve it with

I serve alfajores with coffee, tea, or a small glass of milk. They are sweet, so I keep portions modest and let the dulce de leche be the main richness rather than adding extra glaze.

Rolling notes

I roll the dough in small batches because it warms quickly under the rolling pin. If the cutter starts dragging or the circles stretch when I lift them, I stop and chill the dough again. Clean rounds make the finished sandwiches look neater and help them bake at the same pace.

Frequently asked questions

Are Alfajores de Maicena gluten-free?

Not as written, because this version uses plain flour along with cornflour. A gluten-free flour blend may work, but the texture will change.

Can I use brown sugar instead of caster sugar?

Yes, but the cookies will taste deeper and may be a little less delicate. I prefer caster sugar for the classic pale crumb.

Do I have to chill the dough?

Yes. I chill it at least 30 minutes because warm dough spreads, sticks, and loses the clean round shape.

How thick should I roll the dough?

About 5mm (0.2 inches). Thinner cookies break easily, and thicker ones can taste too cakey after sandwiching.

How much dulce de leche should I use?

The source does not give a measured amount. I use about 1 teaspoon per sandwich, then adjust based on the cutter size.

If you bake these alfajores, tell me whether you rolled the edges in coconut or kept them plain.