Alfajores de coco (Coconut bites)

Unlike the alfajores of South America, which are often sandwich cookies filled with dulce de leche, these coconut alfajores are a type of solid candy made in a mould.

Alfajores de coco (Coconut bites). Credit: Thames & Hudson / Alicia Taylor

• makes

  12

• prep

  25 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 300 g (10½ oz) desiccated coconut
• 400 g (14 oz) caster (superfine) sugar
• 2 tbsp cornflour (corn starch)
• 1 cinnamon stick
• pink food colouring

Setting time: 2 hours.

Instructions

1. Line a baking tray with baking paper. Place the desiccated coconut in a large heatproof bowl.
2. Combine the sugar, cornflour, cinnamon stick and 400 ml (14 fl oz) water in a saucepan. Set over medium heat and stir constantly until the mixture comes to the boil.
3. Very carefully pour the hot sugar mixture over the coconut and stir well with a spoon until you have a firm paste. Scoop out 200 g (7 oz) of the mixture into another bowl and add a few drops of pink food colouring, mixing it in evenly. Return the pink coconut mixture to the plain coconut and gently mix through.
4. While the mixture is still warm and working quickly, place a 5 cm (2 in) cookie cutter on the prepared tray, scoop 60 g (2 oz) of the coconut mixture into the centre of the cutter and press to evenly spread the mixture. Gently remove the cutter, then repeat with the remaining coconut mixture.
5. Refrigerate for 2 hours to set.
6. Store the alfarojes in an airtight container in the fridge for up to 1 week.

Notes

• ‘Alfajor’ comes from the Arabic word ‘al-hasú’, meaning ‘stuffed’ or ‘filled’. When the Spanish colonised Mexico in the 16th century, they brought with them their culinary traditions, including alfajores – which had been gifted to the Spanish much earlier by their Moorish rulers. In Colima, on Mexico’s central western coast, the tropical climate and local produce inspired a version using coconut, sugar and a pinch of cinnamon. Unlike South America’s sandwich cookie alfajores, Colima’s coconut alfajores are a type of solid candy made by layering different coloured mixtures in a mould.
• Not all food colouring is vegan. Use a vegan version if you need this to be vegan.

 

Recipe from La Mesa Mexicana: The Food of Mexico by Rosa Cienfuegos (Thames & Hudson).

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.