Ingredients
Equipment
Method
- In a large mixing bowl, beat the margarine and sugar together until you achieve a soft, fluffy consistency.
- Add the egg yolks one by one, mixing well after each addition, followed by the vanilla essence.
- Sift the flour, cornstarch, and baking powder into the bowl and gently fold them into the wet ingredients until a smooth dough forms.
- Lightly flour your work surface and roll out the dough to a thickness of about 0.5 cm. Cut out circles using a round cutter.
- Preheat your oven to 180°C (350°F) and bake the cookies for 6–8 minutes, ensuring they remain pale.
- Spread a generous dollop of dulce de leche on the flat side of one cookie and top with another, then roll the edges in grated coconut.
Nutrition
Calories: 150kcalCarbohydrates: 21gProtein: 2gFat: 6gSaturated Fat: 3gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 20mgIron: 0.5mg
Notes
If you want a richer flavor, use butter instead of margarine. For a nutty twist, almond extract can replace vanilla essence. If dulce de leche is unavailable, caramel sauce is an excellent substitute. Store the alfajores in an airtight container at room temperature, where they'll stay fresh for up to 3 days. In humid climates, keep them in the fridge to prevent sogginess. Enjoy baking these delightful treats!
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