Coconut Macaroon Cheesecake Recipe
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Total Time: 7 hours 40 minutes
Servings: 14
Description:
Indulge your sweet tooth with this luscious Coconut Macaroon Cheesecake recipe from lovewithrecipes.com. Combining the rich flavors of coconut, pecans, and cream cheese, this dessert is a delightful treat perfect for any occasion. The crunchy crust, velvety cheesecake filling, and sweet coconut macaroon topping create a symphony of flavors and textures that will leave your taste buds dancing.
Ingredients:
- 1 cup coconut (toasted)
- 1/2 cup pecans (ground)
- 2 tablespoons butter
- 24 ounces cream cheese
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3 eggs
- 1 teaspoon vanilla extract (additional)
- 1/2 cup sugar (additional)
- 1/3 cup sugar (for coconut macaroon topping)
- 2/3 cup coconut (toasted)
Nutritional Information (Per Serving):
- Calories: 338.7
- Fat: 28.7g
- Saturated Fat: 16.8g
- Cholesterol: 97.8mg
- Sodium: 193.8mg
- Carbohydrates: 17g
- Fiber: 2g
- Sugar: 14.4g
- Protein: 5.6g
Instructions:
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In a small bowl, combine 1 cup of toasted coconut, ground pecans, and butter.
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Press the mixture onto the bottom of a 9-inch spring-form pan, creating a firm crust. Set aside.
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In a large bowl, beat cream cheese with an electric mixer on low speed. Gradually add 1/2 cup of sugar, 1/2 teaspoon of vanilla extract, and almond extract. Beat until the mixture becomes fluffy.
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Add 3 whole eggs to the mixture and beat on low speed just until combined.
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Pour the cheesecake batter into the crust-lined pan.
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Bake at 350 degrees for 35 minutes (note: the cheesecake won’t be fully done at this point).
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Meanwhile, in a small mixing bowl, beat the egg white and the remaining vanilla extract with an electric mixer until soft peaks form (tips curl). Gradually beat in the 1/3 cup of sugar until stiff peaks form.
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Fold in 2/3 cup of toasted coconut into the egg white mixture.
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Carefully spread the coconut macaroon topping atop the partially baked cheesecake.
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Return the cheesecake to the oven and bake for an additional 20 minutes.
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Once baked, cool the cheesecake on a wire rack for 15 minutes.
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Loosen the side of the cheesecake from the pan.
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Allow the cheesecake to cool for an additional 30 minutes, then remove the side of the pan.
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Cool the cheesecake completely before covering and chilling it for at least 4 hours before serving.
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To serve, garnish with strawberries and/or additional toasted coconut.
Indulge in the divine flavors of this Coconut Macaroon Cheesecake, a dessert masterpiece that will undoubtedly become a favorite among friends and family. The combination of textures and the balance of sweetness make this recipe a delightful addition to your dessert repertoire. Enjoy every creamy, coconut-infused bite!
