Divine Coconut Macaroon Cheesecake Recipe


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A double dose of coconut in this cheesecake makes it for particular tastes.

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Serving Size / Yield

1 cheesecake


  • 1 C. coconut, flaked, toasted
  • 1/2 C. pecans, ground
  • 2 Tbs. butter, 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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In a small bowl, combine 1 C. toasted coconut, ground pecans and butter. Press onto 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; beat on low speed just until combined. Pour into crust-lined pan. Bake 350 degrees for 35 min. 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 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; 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.

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