Go Back
Print Pin

Matamis na Bao Alfajores

This recipe was adapted from A Cozy Kitchen & Kawaling Pinoy.
Course Dessert, Snack
Cuisine Filipino, Peruvian
Keyword alfajores, coconut jam, Cookies, Dessert, Filipino, matamis na bao, Peruvian
Prep Time 2 hours
Cook Time 15 minutes
Servings 32 cookies

Ingredients

For the Cookies:

  • 1 ¾ cups all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 cup powdered sugar, sifted
  • 1/4 teaspoon kosher salt
  • 1 cup unsalted butter, at room temperature
  • 2 teaspoons vanilla extract
  • 1 large egg yolk

For the Matamis na Bao (Makes 2 cups):

  • 4 cups coconut cream
  • 8 pandan leaves, tied into knots
  • 2 cups coconut sugar

For Assembly:

  • 1/3 cup powdered sugar, sifted
  • 1/3 cup dessicated coconut

Instructions

For the Cookies:

  • In a medium bowl, whisk together the all-purpose flour, sifted cornstarch, powdered sugar and salt. Set aside.
  • In the bowl of a stand mixer, add the butter and vanilla extract. Beat until smooth. Next, add the egg yolk and mix just until incorporated.
  • Add all of the flour mixture and mix it on low speed, until combined, about 1 minute.
  • Scoop the dough out of the bowl and form it into a ball. Place it in the center of a sheet of plastic wrap and press it into about a 2-inch round. Wrap it tightly in plastic wrap and transfer to the fridge to chill for about 1 hour.
  • Preheat the oven to 350 degrees F.
  • When it’s done resting, in the fridge, transfer the dough to the center of a sheet of parchment. Roll it out slowly until it’s about 1/4-inch thick.
  • Using a 2.5-inch cookie cutter, stamp out the cookies, having them as close to each other as possible. With a spatula, transfer them to a parchment-lined baking sheet. Repeat until you work your way through all of the dough.
  • Score the tops of the cookies with a fork. Transfer to the oven to bake for about 11 to 13 minutes, until the cookies are a bit firm to the touch but have zero color on the edges. These cookies are baked just until set. Allow to cool on the baking sheets until room temperature.

For the Matamis na Bao:

  • In a non-stick saucepan over medium heat, combine coconut cream, pandan knots and coconut sugar. Bring to a boil, stirring frequently until sugar is dissolved and mixture is well-blended.
  • When mixture has come to a boil, promptly reduce heat to low and continue to cook, stirring frequently, until mixture darkens and thickens (about 8-12 minutes). To check for doneness, drop a teaspoonful into a bowl of cold water. If the mixture forms a soft ball in the cold water but flattens when removed, it is ready.
  • Remove pandan knots. Transfer jam into clean jars and seal completely.
  • Allow to cool to room temperature and then store in the fridge until ready to use. Jam will continue to thicken in the fridge.

For Assembly:

  • When the cookies have cooled, flip half of the cookies on their opposite side. Transfer the manjar blanco to a piping bag with a round piping tip attached. Pipe a round of matamis na bao on all of the cookies facing their opposite sides.
  • Top each of the cookies with another cookie and lightly press it down. Roll the sides in the desiccated coconut.
  • Store in an air-tight container or bag for up to 3 to 5 days.