Dulce de Leche Alfajores with Flaky Coconut

Alfajores

Cookies

• 1 1/2 cups almond flour
• 1 cup cassava flour
• 1/2 cup coconut oil, softened
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• Pinch of salt

Filling:

• 1 cup homemade vegan dulce de leche
• Coconut shreds, toasted

In a medium-sized bowl, beat together coconut oil, maple, vanilla, cinnamon, and salt. Add in the flours and knead the dough for a bit until it forms into a smooth and uniform ball. Flatten the ball into a disk, place on top of a piece of parchment paper. Cover with a second sheet of parchment and roll out the dough into a ⅛" thickness. Use a 1½” round cookie cutter to cut out the cookies. Place the whole parchment sheet onto a cookie sheet and into the fridge or freezer and allow the cookies to chill for about 10 minutes.

In the meantime, preheat the oven to 350F. Line a baking tray with some parchment paper. Once cookies are chilled transfer the cut-out cookies onto the parchment-lined baking tray, spacing them at least an inch apart (they will spread a little as they bake). Bake for approximately 8 minutes. Remove from oven and allow the cookies to cool completely on a rack. Once completely cool, about one tablespoon dulce de leche into the center of half the cookies. Cover with another cookie and press down to form a sandwich. Roll in the coconut shreds and repeat. Enjoy!