Name: Maizena Alfajores
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 8 servings
Cuisine: Latinoamericana
Ingredients: 200 g Cornstarch also called cornstarch; 100 g Wheat flour not prepared; 1.5 tsp Baking powder sifted with the dry ingredients; 0.25 tsp Baking soda helps to give a light texture; 1 pinch Salt enhances sweetness; 120 g Unsalted butter at room temperature; 90 g Powdered sugar sifted; 2 piece Egg yolk at room temperature; 1 piece Egg at room temperature; 1 tsp Vanilla extract pure, if possible; 1 piece Lime only the colored part, finely grated; 40 g Shredded coconut fine or medium

Maizena Alfajores

In my house, maizena alfajores appear when the table calls for something sweet and shareable: birthdays, snacks, or that prolonged coffee chat. They are very River Plate, but already feel like their own throughout much of Latin America. This version works because it combines a lot of cornstarch with a little flour for a tender and dry crumb, whipped butter to keep them light, and a short baking time that leaves them pale, not toasted. The dulce de leche makes the final embrace and the coconut marks the festive edge. Straightforward, no fuss: if you respect the resting time and don't move them while hot, they come out fragile, soft, and with that lovely melting bite.

Chef tips

If you don't have dessert dulce de leche, use a thick one; if it's too runny, refrigerate it for 30 minutes before filling.
Do not bake until browned on top: maizena alfajores should remain pale to keep a soft texture.
Avoid kneading after incorporating the cornstarch and flour; overworking the dough can make them tough.
Store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 6 days; take them out 20 minutes before serving.