A delicious twist on an old favorite, this cheesecake surprises.
How To Make Coconut Macaroon Cheesecake
Coconut cheesecake recipe with a crust made of coconuts and pecans and a macaroon flavored filling.
Ingredients
- 1 cup coconut, flaked, toasted
- ½ cup pecans, ground
- 2 tbsp butter , melted, or margarine
- 24 oz cream cheese, softened
- ½ cup sugar
- ½ tsp vanilla extract
- ¼ tsp almond extract
- 3 eggs
- 1 egg white
- ½ tsp vanilla extract
- ⅓ cup sugar
- ⅔ cup coconut, flaked, toasted
Instructions
-
Preheat oven to 350 Fahrenheit.
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In a small bowl, combine 1 cup toasted coconut, ground pecans and butter.
- Press into bottom of 9" spring-form pan. Set aside.
- In a large bowl, beat cream cheese with electric mixer on low speed.
-
Gradually add ½ cup sugar, ½ tsp. vanilla, and almond extract.
- Beat until fluffy.
- Add 3 whole eggs and beat on low speed just until combined.
- Pour into crust-lined pan.
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Bake at 350 for 35 minutes. (The cheesecake won't be done).
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Meanwhile, in a small mixing bowl, beat egg white and remaining vanilla with an electric mixer until soft peaks form.
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Gradually beat in the ⅓ cup sugar until stiff peaks form.
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Fold in ⅔ cup toasted coconut.
- Carefully spread atop partially baked cheesecake.
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Return to oven and bake 20 minutes more.
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Cool on wire rack for 15 minutes.
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Loosen side of cheesecake from pan.
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Cool 30 minutes more and remove side of pan.
- Cool completely.
- Cover and chill at least 4 hours before serving.
- To serve, garnish with strawberries and/or additional toasted coconut.
Nutrition
- Sugar: 17g
- :
- Calcium: 68mg
- Calories: 390kcal
- Carbohydrates: 20g
- Cholesterol: 103mg
- Fat: 33g
- Fiber: 2g
- Iron: 1mg
- Potassium: 179mg
- Protein: 6g
- Saturated Fat: 19g
- Sodium: 230mg
- Vitamin A: 909IU
- Vitamin C: 1mg
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