Coconut Macaroon Cheesecake Recipes

COCONUT MACAROON CHEESECAKE

Coconut Macaroon Cheesecake image

Make and share this Coconut Macaroon Cheesecake recipe from Food.com.

Provided by Nancy Van Ess

Categories Cheesecake

Time 7h40m

Yield 14 serving(s)

Number Of Ingredients 12

Ingredients

1 cup coconut, flaked, toasted
1/2 cup pecans, ground
2 tablespoons butter or 2 tablespoons margarine, melted
24 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3 eggs
1 egg white
1/2 teaspoon vanilla extract
1/3 cup sugar
2/3 cup coconut, flaked, toasted

Steps:

In a small bowl combine 1 cup toasted coconut, ground pecans and butter.
Press onto bottom of 9" spring-form pan.
Set aside. In a l arge bowl beat cream cheese with electric mixer on low speed; gradually add 1/2 cup sugar, 1/2 teaspoon vanilla and almond extract. Beat until fluffy.
Add 3 whole eggs; beat on low speed just until combined.
Pour into crust-lined pan.
Bake 350 degrees for 35 min.
(won't be done). Meanwhile, in a small mixing bowl beat egg white and remaining vanilla with an electric mixer until soft peaks form (tips curl); gradually beat in the 1/3 cup sugar until stiff peaks form.
Fold in 2/3 cup toasted coconut. Carefully spread atop partially baked cheesecake. Return to oven and bake 20 min.
more. Cool on wire rack for 15 min.
Loosen side of cheesecake from pan.
Cool 30 min.
more; 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 Facts : Calories 338.7, Fat 28.7, SaturatedFat 16.8, Cholesterol 97.8, Sodium 193.8, Carbohydrate 17, Fiber 2, Sugar 14.4, Protein 5.6

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In a small bowl combine the 1 cup toasted coconut, ground pecans, and melted margarine or butter. Press into the bottom of a 9-inch springform pan. Set aside.
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