Coconut Macaroon Cheesecake
"originally from "Better Homes and Gardens" magazine"
- Ready In:
- 7hrs 40mins
- Ingredients:
- 12
- Serves:
-
14
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
directions
- 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. - - - - - - - - - - - - - - - - - -
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is so good! I did make a couple of changes inlcuding a pecan sandy cookie crust with about 1/4 cup toasted coconut and 1/4c. butter mixed with the cookie crumbs. I also substituted 1 tsp coconut extract for the almond. The rest I followed. I like the dense consistency of this type of cheesecake. I took it to Easter dinner and it was a big hit. -
This was a terrific cheesecake! I substituted coconut extract for the almond extract, and I also added about half of a cup of graham cracker crumbs to the crust mixture.
Tweaks
-
This is so good! I did make a couple of changes inlcuding a pecan sandy cookie crust with about 1/4 cup toasted coconut and 1/4c. butter mixed with the cookie crumbs. I also substituted 1 tsp coconut extract for the almond. The rest I followed. I like the dense consistency of this type of cheesecake. I took it to Easter dinner and it was a big hit.
-
This was a terrific cheesecake! I substituted coconut extract for the almond extract, and I also added about half of a cup of graham cracker crumbs to the crust mixture.
