Dairy Free Alfajor Cookies
This recipe uses two different fillings - a ubiquitous sweet vegan dulce de leche - or a zesty, special Meyer lemon curd
Cornstarch or arrowroot or tapioca starch
Vegan dulce de leche OR Meyer lemon curd
Place the whole can of sweetened condensed coconut milk into a high-rimmed pot. Pour enough water to cover, plus 1-inch over. Cook for 3.5 hours, maintaining a simmer the whole time through.
Prepare the dough then fold the mixture with a spatula until combined, knead the dough with your hands a few times to ensure fully incorporation.
Chill, when ready to bake, preheat oven to 350F.
Remove dough from refrigerator. Dust your work surface and rolling pin with starch, and place dough on surface. Roll dough out into a thin layer, around ¼ of an inch.
Using a circular cookie cutter, cut out as many circles as possible. Bake for 7-8 minutes. When cookies are done remove from oven and leave on sheet to cool for about 10 minutes.
Use a piping bag, place a teaspoon of vegan dulce de leche or dairy-free meyer lemon curd on the bottom of one cookie and cover with another, creating a sandwich.
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