Guamanian Coconut Alfajores

Ingredients

In this Guamanian adaptation, the traditional alfajores recipe is enhanced with the addition of coconut flour and shredded coconut to infuse the cookies with a tropical twist. The filling is also modified to incorporate coconut milk, giving it a distinct Guamanian flavor. These adaptations create a unique fusion of South American and Guamanian culinary traditions, resulting in a delightful treat that showcases the flavors of Guam. We alse have the original recipe for Alfajores, so you can check it out.

• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 cup (60g) coconut flour 1/2 cup (60g) coconut flour
• 1/2 cup (40g) shredded coconut 1/2 cup (40g) shredded coconut
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 can (14 oz) sweetened condensed milk 1 can (14 oz) sweetened condensed milk
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 11g, 7g
• Carbohydrates (total, sugars): 27g, 16g
• Protein: 4g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, coconut flour, shredded coconut, granulated sugar, and salt.
2. 2.
   Add the softened butter and vanilla extract to the dry ingredients. Mix until the dough comes together.
3. 3.
   Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. 4.
   Preheat the oven to 350°F (180°C).
5. 5.
   On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch (0.6 cm).
6. 6.
   Use a round cookie cutter to cut out cookies and place them on a baking sheet lined with parchment paper.
7. 7.
   Bake the cookies for 10-12 minutes, or until they are lightly golden around the edges.
8. 8.
   While the cookies are cooling, prepare the coconut caramel filling. In a saucepan, combine the sweetened condensed milk and coconut milk. Cook over medium heat, stirring constantly, until the mixture thickens and turns a golden color.
9. 9.
   Remove the caramel filling from the heat and let it cool slightly.
10. 10.
    Once the cookies have cooled completely, spread a generous amount of the coconut caramel filling on the bottom side of one cookie and sandwich it with another cookie.
11. 11.
    Dust the assembled alfajores with powdered sugar.
12. 12.
    Serve and enjoy!

Treat your ingredients with care...

• Coconut flour — Coconut flour tends to absorb more liquid than regular flour, so it's important to measure it accurately. If the dough feels too dry, you can add a tablespoon of coconut milk to moisten it.
• Shredded coconut — Use unsweetened shredded coconut for a more authentic flavor. If you prefer a stronger coconut taste, you can lightly toast the shredded coconut before adding it to the dough.

Tips & Tricks

• To achieve a tender texture, avoid overmixing the dough. Mix until the ingredients are just combined.
• If the caramel filling becomes too thick, you can add a splash of coconut milk to thin it out.
• For an extra touch of flavor, you can add a pinch of ground cinnamon or nutmeg to the cookie dough.

Serving advice

Serve the Guamanian Coconut Alfajores as a delightful dessert after a Guamanian feast or as a sweet treat with a cup of hot tea or coffee. They are best enjoyed fresh but can be stored in an airtight container for up to 3 days.

Presentation advice

Arrange the Coconut Alfajores on a decorative plate and dust them with a generous amount of powdered sugar. You can also garnish the plate with fresh coconut shavings or a sprig of mint for an elegant touch.