Arnott’s Scotch Finger Macaroon Cake

Arnott’s Scotch Finger Macaroon Cake

Arnott's Product
Scotch Finger >
  • Servings: 10
  • Occasion: Dessert, Entertaining
  • Cooking time: 25 mins
  • Prep time: 25 mins

It's hard to go past a classic like this. This quick macaroon cake recipe calls for using Arnott's Scotch Fingers with a delightful passionfruit twist!

Note: Arnott’s Scotch Finger not available in New Zealand.


  • 250g Arnott’s Scotch Finger Biscuits
  • 3 egg whites
  • 2/3 cup (150g) caster sugar
  • 1 cup (80g) desiccated coconut
  • 600 ml thickened cream
  • 1 tbsp icing sugar mixture
  • ¼ cup passionfruit pulp
  • Raspberries and mint leaves, to decorate


Step 1 Preheat oven to 150°C fan-forced. Lightly grease 2 oven trays. Draw 18cm circles on 2 pieces of baking paper and place on trays.

Step 2 Place biscuits in bowl of food processor and process until fine crumbs. Set aside.

Step 3 Place egg whites and sugar in a large bowl of an electric mixer and beat for 5-10 mins on high until thick and glossy. Fold in biscuit crumbs and coconut. Divide mixture among trays and spread evenly to make circles.

Step 4 Bake for 25 mins until just golden and firm. Cool on trays.

Step 5 Place cream and icing sugar in large bowl of an electric mixer and beat until soft peaks form.

Step 6 Place one macaroon on a serving plate. Spread with half of the cream. Drizzle with half of the passionfruit. Top with remaining macaroon, cream and passionfruit.

Step 7 Decorate with raspberries and mint leaves.

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