Soft, delicate, melt-in-your-mouth cookies filled with luscious dulce de leche and finished with a snowy coating of coconut. These gluten-free Alfajores de Maicena are one of Argentina's most beloved treats—and once you take a bite, you'll understand why.

They're buttery, tender, and almost impossibly light, with a texture somewhere between shortbread and a cloud. Best of all? They're surprisingly easy to make gluten-free because traditional alfajores already rely heavily on cornstarch rather than wheat flour.

Whether you're baking for the FIFA World Cup celebrations, exploring international desserts, or simply looking for a spectacular gluten-free cookie, these Argentine alfajores deserve a place in your baking rotation.

What Are Alfajores?

Alfajores are sandwich cookies consisting of two tender cookies joined together with dulce de leche, a rich caramelized milk spread that is treasured throughout South America.

The version most people recognize today originated in Argentina, where alfajores are a cultural icon. In fact, Argentines consume millions of alfajores every day, and they're sold everywhere from neighborhood bakeries to airport gift shops.

The most famous variety is the Alfajor de Maicena, which uses cornstarch ("maicena" in Spanish) to create an incredibly delicate cookie that practically dissolves on your tongue. The cookies are traditionally filled with dulce de leche and rolled in shredded coconut.

A Brief History of Alfajores

The story of the alfajor stretches back much farther than Argentina.

Food historians trace its origins to the Arab world, where a sweet confection known as al-hasú was made with honey, nuts, and spices. The dessert traveled to Spain during the Moorish period and eventually crossed the Atlantic with Spanish settlers. Over time, South American bakers transformed the recipe into something entirely new.

The modern Argentine alfajor evolved during the 19th century, when bakers began pairing delicate cookies with dulce de leche. Today, the alfajor is considered one of Argentina's most iconic desserts.

 

Traditional Variations

While Alfajores de Maicena are perhaps the most famous, there are many regional variations:

• Chocolate-covered alfajores

• Alfajores coated in powdered sugar

• Meringue-glazed alfajores

• Santa Fe alfajores made with layers of pastry

• Fruit-filled Cordobés alfajores

• Gourmet versions with pistachio, coffee, or chocolate fillings

Even in Argentina, every bakery seems to have its own version.

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Gluten-Free Alfajores de Maicena

Makes

Approximately 24 sandwich cookies

Ingredients

For the Cookies

• 2½ cups (300g) cornstarch

• 1¼ cups (150g) gluten-free all-purpose flour blend

• 2 tsp baking powder

• ½ tsp xanthan gum (omit if your flour blend already contains it)

• ⅔ cup (150g) unsalted butter, softened

• ½ cup (100g) granulated sugar

• 3 egg yolks

• 1 whole egg

• 1 tsp vanilla extract

• Zest of 1 lemon

For the Filling

• 1½ cups dulce de leche

For Finishing

• 1 cup shredded coconut

Recommended Ingredients

For the best texture and flavor, I recommend:

• Anthony's Premium Corn Starch:  https://amzn.to/43cq4y3

• Micro Ingredients Organic Shredded Coconut: https://amzn.to/4uPWZ7v

• Nordic Ware Natural Aluminum Baking Sheet: https://amzn.to/4vuHcLs

Instructions

Step 1: Prepare the Dough

In a bowl, whisk together:

• Cornstarch

• Gluten-free flour

• Baking powder

• Xanthan gum

Set aside.

Step 2: Cream Butter and Sugar

Using a stand mixer or hand mixer, beat the butter and sugar until light and fluffy, about 3-4 minutes.

Add:

• Egg yolks

• Whole egg

• Vanilla

• Lemon zest

Mix until smooth.

Step 3: Add Dry Ingredients

Add the dry ingredients and mix just until a soft dough forms.

Avoid overmixing.

Step 4: Chill

Wrap the dough and refrigerate for 30-60 minutes.

Step 5: Roll and Cut

Roll the dough between two sheets of parchment paper until about ¼-inch thick.

Cut into 2-inch circles.

Step 6: Bake

Preheat oven to 325°F (163°C).

Place cookies on a parchment-lined baking sheet.

Bake for 10-12 minutes.

The cookies should remain pale with only minimal browning.

Step 7: Cool Completely

Allow the cookies to cool fully before filling.

Step 8: Fill

Spread approximately 1 tablespoon of dulce de leche onto half the cookies.

Top with remaining cookies.

Step 9: Finish

Spread a small amount of dulce de leche around the edges and roll in shredded coconut.

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Homemade Dulce de Leche

Making dulce de leche from scratch is surprisingly simple.

Ingredients

• 1 can (14 oz) sweetened condensed milk

Method

Oven Method (Safest)

1. Preheat oven to 425°F (220°C).

2. Pour condensed milk into a pie dish.

3. Cover tightly with foil.

4. Place dish in a larger baking pan.

5. Fill outer pan halfway with hot water.

6. Bake for 60-90 minutes until caramel colored.

7. Whisk until smooth.

8. Cool completely before using.

The result is silky, rich, and deeply caramelized.

Short on Time?

You can absolutely use a high-quality store-bought dulce de leche.

My favorite option:

Dulce de Leche: https://amzn.to/4vtEPbE

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Tips for Perfect Alfajores

Don't Overbake

These cookies should stay pale. Overbaking removes their signature melt-in-your-mouth texture.

Chill the Dough

The cornstarch-heavy dough is delicate. Chilling makes rolling and cutting much easier.

Use Thick Dulce de Leche

A thick filling helps the cookies stay neat and prevents squeezing.

Let Them Rest

Alfajores are even better the next day. The filling softens the cookies slightly and creates the classic bakery-style texture.

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Final Thoughts

There are plenty of cookies in the world, but few are as beloved—or as nostalgic—as an Argentine alfajor.

From its ancient roots in the Arab world to its transformation into Argentina's national sweet, the alfajor has traveled across continents and centuries before landing in your kitchen. Today, the Alfajor de Maicena remains one of the most cherished versions, thanks to its impossibly tender texture, creamy dulce de leche filling, and signature coconut edge.

And because traditional alfajores already rely heavily on cornstarch, they happen to be one of the easiest classic international desserts to adapt beautifully for gluten-free baking.

One bite, and you'll understand why generations of Argentines have fallen in love with them.