Coconut Macaroon Cheesecake Recipe

Name: Coconut Macaroon Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
["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. - - - - - - - - - - - - - - - - - -"]

1036

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup coconut, flaked, toasted, 1/2 cup pecans, ground, 2 tablespoons butter or 2 tablespoons margarine, melted, 24 ounces cream cheese, softened, and more.

Yes, Coconut Macaroon Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Macaroon Cheesecake

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