Alfajores de Maizena with Dulce de Leche

Preparation

Please watch the short video above to see how it’s done.

Making dulce de leche from condensed milk works by putting the unopened can of condensed milk into a small pot filled (to the top of the can) with water. Boil for about 3 hours. Keep adding water as it evaporates to ensure the can is always submerged. After 3 hours, remove from heat, let rest until fully cooled (1 hour in the refrigerator) and carefully open can and enjoy.

Preheat oven to 350°F.

1. In a mixing bowl, combine 1 stick of room temperature butter and 1 cup of sugar and mix until creamy. Then add one full egg, mix, and then add one egg yolk. Mix until combined.

2. Sift in cornstarch and mix until it has reached a doughy state. Then give her 15 minutes to rest. She’s in a doughy state, for God sakes…give her a break.

3. After siesta, flour your cutting board and roll out the dough ’til it’s nice and smooth and about 2 cm thick. No need to get out a ruler - just eyeball it.

4. With a cookie cutter or a glass (we used a glass with a 2 inch opening and it was A-okay) cut out circles no larger than 3 inches wide. Again...eyeball.

5. Place your circles on a greased cookie sheet and bake for 7 minutes or until lightly brown and fluffy. Seriously, use that eyeball. They cook fast. When they’re done, remove and let ‘em cool down.

6. Pipe the dulce de leche on one side and then put another cookie on top to complete the sandwich. If you don’t have a pastry bag you can put your dulce de leche in a plastic bag and cut a hole in the corner to achieve the piping effect, or just use a spoon - we’re not fancy around here. Also, if you so choose, pop the shredded coconut in a food processor to get super fine pieces.

You can also serve these beauties with a little sidecar of mixed up dulce de leche and coconut so your guests can do a little dip-dip. And when they leave you can rub it all over your body ‘cause it’s Just. That. Good.