In a large bowl, beat the powdered sugar and margarine at room temperature.
Cream the mixture well and immediately start adding the eggs one by one, without stopping to beat.
Add all the previously sifted dry ingredients to the bowl.
Add the coffee to the dough and beat until smooth. Refrigerate for 30 minutes, as the dough should be worked cold.
Take the dough out of the fridge and roll it out until it is 1 cm thick.
Cut the dough with a round cookie cutter of the desired diameter. Place the obtained discs on a greased tray lined with non-stick paper.
Cook the dough discs to form the alfajor tops. To do this, bake at 180° C for 15 minutes or until lightly golden. Let cool until warm and fill with dulce de leche.
Dip the alfajores in toasted grated coconut and decorate with melted chocolate.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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