Delicious caramel and coconut biscuits

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These melt-in-your-mouth biscuits are known as alfajores and are a South American delicacy that are rarely baked anywhere else, which is surprising due to how incredibly good they taste.

The treats are almost like a melting moment or cookie sandwich but with an exotic twist. The filling is traditionally made with dulce de leche which is a traditional South American milk-based caramel that is then rolled in desiccated coconut. However, dulce de leche can sometimes be difficult to find in local stores so tinned caramel will also suffice. Whip these up when you get the chance to try something new, exotic, and absolutely delicious!


  • 200g plain flour
  • 300g corn flour
  • 2 tsp baking powder
  • 250g unsalted butter, softened at room temperature
  • 150g caster sugar
  • zest of 1 lemon
  • 3 large egg yolks
  • 1 tbsp Cognac
  • 1 tsp vanilla extract
  • 450g jar dulce de leche or tinned caramel
  • 50g desiccated coconut


1. Combine flour, corn flour and baking powder in a bowl. Add a pinch of salt. Add butter, sugar and lemon zest into a separate bowl. Beat together using electric mixer until pale. Add egg yolks, Cognac and vanilla extract to the wet ingredients. Slowly beat in the dry ingredients to the wet ingredients until a smooth dough forms. Wrap dough in cling wrap and chill for at east 1 hour.

2. Preheat oven to 180C. Line two large baking trays with baking paper. Lightly flour a surface and roll out dough to the about 5mm thickness. Use 5cm round cookie cutter to cut 60 biscuits. Place on baking tray and into the back of the fridge for 20 minutes to firm.

3. Bake cookies for 8 minutes or until they are pale and a bit crumbly. Leave to cool completely. Spoon caramel or dulce de leche on half of the biscuits. Place tops on and sandwich together. Roll edges of biscuits in coconut making sure it sticks to the filling. Serve.


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