Dairy-Free Alfajores de Maicena with Coconut Dulce de Leche

Ingredients

• 2 cups Cornstarch
• 1 cup All-Purpose Flour
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 1/2 cup Plant-Based Butter
• 1/2 cup Sugar
• 1 tsp Vanilla Extract
• 1/4 cup Coconut Milk
• 1 can Coconut Dulce de Leche
• 1/2 cup Powdered Sugar

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large mixing bowl, whisk together the 2 cups Cornstarch, 1 cup All-Purpose Flour, 1 tsp Baking Powder, 1/2 tsp Baking Soda, and 1/4 tsp Salt until they are well combined.
2. 2In a separate large bowl, use an electric mixer or a whisk to beat the 1/2 cup Plant-Based Butter and 1/2 cup Sugar together until the mixture is light and fluffy, about 2-3 minutes. Then, add the 1 tsp Vanilla Extract and 1/4 cup Coconut Milk, mixing until just combined.
3. 3Gradually add the dry ingredients from the first bowl into the wet ingredients, mixing with a spoon or your hands until a soft dough forms. Wrap the dough tightly in plastic wrap and refrigerate it for at least 30 minutes to firm up.
4. 4Preheat your oven to 175°C. Line a large baking sheet with parchment paper. On a clean, flat surface (you can place another sheet of parchment paper on top of the dough to prevent sticking), roll out the chilled dough to an even thickness of about 0.635 cm.
5. 5Using a round cookie cutter, approximately 5.08 cm in diameter, cut out circles from the rolled dough. Carefully transfer the cut cookies to the prepared baking sheet, leaving a small space between each. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
6. 6Let the baked cookies cool completely on the baking sheet for 5 minutes before carefully transferring them to a wire rack to finish cooling. Once completely cool, spread a generous amount of the 1 can Coconut Dulce de Leche onto the flat bottom of one cookie, then gently place another cookie on top to form a sandwich.
7. 7Pour the 1/2 cup Powdered Sugar into a shallow bowl. Gently roll the edges of each assembled alfajor in the powdered sugar until evenly coated. Serve immediately or store in an airtight container.

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