Alfajores is my absolute favorite cookie. Can’t remember the first time I had one, but it was love at first sight and taste. Yes, also sight. It is a beautiful little pale cookie, 2 layers filled with Dulce De Leche, and coconut all around.
As you probably know by now, I like figuring out how to turn recipes into Dairy Free, Gluten Free, or both. In this case I wanted to try coconut oil, for 2 main reasons (for more on baking with coconut oil click Here)-
1. It is much better for you than butter.
2. It will make it dairy-free and open new options…..
My main concern with Alfajores was the very delicate texture of the cookies. They are, as is, very soft, breakable and crumble. Not adding butter raised the question of if they would still be similar in texture and if they would not completely collapse.
I decided to try a recipe I have made before, based on an allrecipe.com I found way back.
Lemon zest from a whole, medium sized lemon (ONLY if you like a scent of lemon, if not leave it out)
optional- a Tbsp. coffee, liqueur you like or another flavor
Very Cold water as needed
This looks amazing! I will have to try it.
Can you replace cornstarch with tapioca flower or arrowroot starch?
Can the sugar be replaced with honey?
Gil, i believe you can replace the cornstarch with any of them 1:1. Regarding the honey, it should be interesting trying and I would guess you would not need any additional water, although they will probably be denser than with sugar. If you make them, let me know how they turn out
thanks! I’ll let you know how it worked with the honey. I usually add less honey than the sugar in recipes because honey is sweeter. Your alfajores are on my to-do list for this weekend 🙂
Hi there – I’m another blogger who loves to find ways to make things parve without using margarine. I’ve never used coconut oil, but was searching for recipes for an upcoming shabbat dinner and am thrilled to find your recipe. I wonder if you have any thoughts on using powdered sugar (which I’ve seen in several recipes) to give the cookies the right melt in your mouth, crumbly texture. Thanks!
I like powdered sugar but even without, they will be very melty because of the corn starch…. just remember that Dulce De Leche is dairy, so you will need a different filling or make your own caramel- without butter…. You can use many non dairy options…
Absolutely! I plan to either make dulce de leche with coconut milk or something called miel (not the French kind…) that I found in a Peruvian cookbook.
That sounds interesting. Never tried to make Dulce out of coconut milk…. need to try and also look into Peruvian Miel…. Good luck and I’ve just spent a lot of time on your blog! great fun