Bake · 3 hr
Arequipe chocolate babka
A twisted yeasted loaf with layers of arequipe and dark chocolate in every turn.
Ingredients
- 200 g desiccated coconut
- 120 g sweetened condensed milk
- 2 egg whites
- 1/2 tsp vanilla
- Pinch of salt
- 120 g arequipe
- 80 g dark chocolate, optional
Method
- Heat oven to 175°C / 350°F and line a tray.
- Mix coconut, condensed milk, vanilla and salt. Whip egg whites to soft peaks and fold them in.
- Shape 18 small mounds, pressing a shallow well into each.
- Bake 14–17 minutes until golden at the edges. Cool completely.
- Fill each center with arequipe. Dip the bottoms in melted dark chocolate if desired.
Arequipe noteA small cookie scoop keeps the macaroons even so they bake at the same rate.