📍 Where this dish comes from: Lima · Historic Center / Plaza Mayor (UNESCO)
Discover the history of this region →
Discover the history of this region →
Peru’s beloved sandwich cookies: two tender, delicate rounds filled with rich manjarblanco and rolled in shredded coconut.
What You’ll Need
Servings: 12 servings
Calories: 210kcal
Ingredients
- 2 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup butter softened
- 1/2 cup allulose
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1 pinch sea salt
- 1 cup keto manjarblanco (or store-bought sugar-free dulce de leche)
- 1/2 cup unsweetened shredded coconut
Instructions
- Cream the butter and allulose until light. Beat in the egg and vanilla.
- Mix in the almond flour, coconut flour, baking powder, and salt until a soft dough forms.
- Chill the dough 30 minutes.
- Preheat the oven to 325°F. Roll the dough between parchment to ¼-inch thickness and cut into 2-inch rounds.
- Bake 10–12 minutes, until just set but not browned. Cool completely.
- Spread manjarblanco on the flat side of half the cookies and sandwich with the remaining cookies.
- Roll the edges in shredded coconut.
Nutrition
Serving: 1serving | Calories: 210kcal | Protein: 5g | Fat: 18g | Fiber: 1g
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Health Benefits
- Almond and coconut flour replace both the cornstarch and wheat flour in the traditional dough.
- A keto manjarblanco filling keeps the sandwich cookie’s signature richness without the sugar.