Delightful Coconut Macaroon Cheesecake Recipe


(2 votes) 5 2

A delicious twist on an old favorite, this cheesecake surprises.

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  • 1 C. coconut, flaked, toasted
  • 1/2 C. pecans, ground
  • 2 Tbs. butter or margarine, melted
  • 24 oz. cream cheese, softened
  • 1/2 C. sugar
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 3 eggs
  • 1 egg white
  • 1/2 tsp. vanilla extract
  • 1/3 C. sugar
  • 2/3 C. coconut, flaked, toasted

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Preheat oven to 350 F. In a small bowl, combine 1 C. 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 1/2 C. sugar, 1/2 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.

Bake at 350 for 35 min. (The cheesecake won't be done). Meanwhile, in a small mixing bowl, beat egg white and remaining vanilla with an electric mixer until soft peaks form. Gradually beat in the 1/3 C. sugar until stiff peaks form. Fold in 2/3 C. 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 andd 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.

Reviews (1)

  • I added 1/2 cup grahm cracker crumbs to crust. Be sure your spring form pan closes tightly. so the butter in crust does not drip onto oven. Great recipie, give it a go.

    Flag as inappropriate junebuggem70  |  June 25, 2008

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