Alfajor de coco is a soft, fudgy coconut candy set in a white layer and a bright pink layer on a thin oblea wafer, then cut into neat bars. Grinding the coconut fine before cooking it in cinnamon syrup gives it a dense, smooth bite unlike chunky cocadas. Makes 24 pieces in about 2 hr 45 min.
Prep20 min
Cook25 min
Cooling2 hr
Total
2 hr 45 min
Yield
24 pieces
DietVegan
Ingredients
Adjust yield
pieces
Scales from a half to a double batch; give a bigger batch a little more time.
Line the bottom of the 8-inch (20 cm) square pan with the oblea wafers, trimming them to fit snugly in a single layer.
Pulse the unsweetened finely shredded coconut in a food processor until very fine and slightly pasty, 1 to 2 minutes.
In a heavy saucepan, bring the granulated sugar, water and cinnamon stick to a boil, stirring until the sugar dissolves. Boil without stirring until the syrup reaches 238°F (114°C), the soft-ball stage, 10 to 12 minutes. Remove the cinnamon stick.
Add the ground coconut and cook over low heat, stirring constantly, until the mixture is thick and pulls away from the sides of the pan, 3 to 5 minutes.
Working quickly, spoon half the coconut mixture onto the wafers and press it into an even layer with an oiled spatula.
Stir the pink food coloring into the remaining coconut mixture until evenly bright pink, rewarming it for a minute over low heat if it has stiffened, and spread it evenly over the white layer.
Let the candy cool and set at room temperature until firm, about 2 hours.
Lift out and cut into 24 rectangles with a sharp knife.
Tips
Use a candy thermometer: syrup that is too thin leaves the candy soft and sticky, and syrup that is too hot makes it crumbly.
Spread the pink layer while the mixture is warm; once cool it no longer spreads smoothly.
Freshly grated coconut is traditional; if you use it, cook the mixture 5 to 8 minutes longer to drive off its moisture.
Contains coconut; check with your doctor if you avoid tree nuts.
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How long does it take to make alfajor de coco (mexican layered coconut candy)?
Plan on 20 minutes of prep and 25 minutes of cooking, plus 2 hours to rest. The recipe makes 24 pieces.
How should I store alfajor de coco (mexican layered coconut candy)?
Store in an airtight container in a cool, dry place for up to 1 week, or refrigerate for up to 2 weeks.
Can I make alfajor de coco (mexican layered coconut candy) ahead?
It is at its best the day it is made; prepare it a few hours before serving.
Is this recipe vegan?
Yes, as written. Check that packaged ingredients such as chocolate, sprinkles and plant butter are labeled vegan.
Mexican alfajor de coco is a cousin of the cocada: finely ground coconut is cooked in cinnamon-scented sugar syrup, divided into white and pink portions, layered over oblea wafers and cut into rectangles once set. Serve it with café de olla.
Variations
Bite-size alfajores: cut into 1-inch (2.5 cm) squares to make 64 pieces.
Orange-zest alfajor: stir 1 tsp (2 g) finely grated orange zest into the coconut with the syrup.
Tricolor alfajor: divide the mixture into thirds, tint one green and one pink, and layer green, white and pink for Independence Day.
Estimated · per serving
Nutrition
Per serving = 1 of 24 servings this recipe makes.
129Calories / serving
3.3gFat
26.4gCarbs
0.3gProtein
24.7gSugar
Whole recipe (24 servings):
~3096 cal ·
79g fat ·
634g carbs ·
7g protein ·
593g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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