Coconut Caramel Alfajores: Sweet Coconut Treat

Ingredients

Estimated total cost: €23.20 · €3.87/serving

• 1 (14-oz.) can sweetened condensed milkEst. price €1.20–€2.50
• 1 (13.5-oz.) can unsweetened coconut milkEst. price €1.50–€3.00
• 2 tsp. kosher salt, dividedEst. price €0.05–€0.15
• cup (50 g) almond flour or mealEst. price €3.00–€6.00
• 2 cups (288 g) all-purpose flour, plus more for dustingEst. price €0.40–€0.90
• 1 cup (2 sticks) unsalted butter, room temperatureEst. price €2.50–€4.50
• cup (133 g) granulated sugarEst. price €0.70–€1.50
• 1 large egg yolkEst. price €0.20–€0.50
• 1 tsp. vanilla extractEst. price €0.30–€0.80
• cup plus 2 Tbsp. honeyEst. price €3.50–€6.50

Steps

1. 1

   Start by preheating the oven to 375°F and positioning a rack in the middle. In a small saucepan over medium-high heat, combine condensed milk, coconut milk, and ½ tsp of salt. Bring it to a boil. Transfer this mixture into a 13x9" baking dish and bake for 40–50 minutes until it thickens and turns into a light caramel color. Remember that the mixture will appear lumpy, broken, and very pasty—this is the desired outcome. Allow it to cool in the dish for about an hour before transferring it to a food processor. Process the mixture until smooth to create dulce de leche. Set aside this silky concoction for serving later on.

2. 2

   In a medium bowl, combine almond flour and 2¼ cups of all-purpose flour by whisking them together. In a large bowl, using an electric mixer on medium-high speed, cream together butter, sugar, and 1½ tsp. of salt until the mixture becomes pale and creamy (approximately 3 minutes), ensuring to scrape down the sides and bottom of the bowl as needed. Incorporate egg yolk, vanilla extract, and ¼ cup of honey into the mixture; continue beating for about 2 minutes until well combined. Gradually add the dry ingredients while mixing on low speed; remember to scrape down the sides and bottom of the bowl to ensure even incorporation. Divide the dough into two equal halves and shape each portion into a disk that is approximately 1 inch thick. Wrap both disks in plastic wrap and refrigerate until they become firm which should take at least 2 hours.

3. 3

   Begin by preheating the oven to 350°F. Take one portion of dough and roll it out on a parchment paper surface dusted with flour until it reaches approximately ⅛" in thickness. To prevent sticking, sprinkle additional flour as necessary. Utilize lightly floured cookie cutters to create shapes from the dough, then carefully transfer them onto two baking sheets lined with parchment paper, ensuring they are spaced about 1" apart from each other. Combine any remaining dough scraps into a thick disk measuring about 1", wrap it in plastic wrap, and refrigerate for 10 minutes if the dough is too soft.

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• Cultural note

  Alfajores originate from Spain and are popular in many Latin American countries like Argentina and Peru. The addition of coconut and caramel flavors in this version adds a unique twist to the traditional alfajores recipe.

• Seasonal note

  Coconut Caramel Alfajores are delightful to enjoy year-round, but especially popular during festive seasons and holidays like Christmas and Easter.

• Health note

  Coconut Caramel Alfajores are a high-calorie treat due to the combination of sugars and fats. They provide a moderate amount of protein and some fiber, but are high in saturated fats and sugars, making them a dessert best enjoyed in moderation.