Bake · 35 min
Arequipe Coconut Macaroons
Chewy coconut macaroons with an arequipe center and optional dark-chocolate feet.
Ingredients
- 220 g digestive biscuits or graham crackers
- 90 g melted butter
- 450 g cream cheese, room temperature
- 120 g sugar
- 2 large eggs
- 120 g sour cream
- 1 tsp vanilla
- 180 g arequipe
- Pinch of salt
Method
- Heat oven to 165°C / 330°F. Line a 20 cm square pan.
- Crush biscuits, mix with butter and press firmly into the pan. Bake 8 minutes.
- Beat cream cheese and sugar smooth. Mix in eggs one at a time, then sour cream, vanilla and salt.
- Pour over crust. Dollop arequipe on top and swirl gently.
- Bake 30–35 minutes until the edges are set and the center jiggles slightly. Cool, then chill at least 4 hours.
Arequipe noteFor the cleanest slices, chill overnight and wipe the knife between cuts.