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    You are in: Home / Recipes / Coconut Macaroon Cheesecake Recipe
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    Coconut Macaroon Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    7 hrs 40 mins

    30 mins

    1 hr 20 mins

    Nancy Van Ess's Note:

    originally from "Better Homes and Gardens" magazine

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a small bowl combine 1 cup toasted coconut, ground pecans and butter.
    2. 2
      Press onto bottom of 9" spring-form pan.
    3. 3
      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.
    4. 4
      Add 3 whole eggs; beat on low speed just until combined.
    5. 5
      Pour into crust-lined pan.
    6. 6
      Bake 350 degrees for 35 min.
    7. 7
      (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.
    8. 8
      Fold in 2/3 cup toasted coconut. Carefully spread atop partially baked cheesecake. Return to oven and bake 20 min.
    9. 9
      more. Cool on wire rack for 15 min.
    10. 10
      Loosen side of cheesecake from pan.
    11. 11
      Cool 30 min.
    12. 12
      more; remove side of pan.
    13. 13
      Cool completely.
    14. 14
      Cover and chill at least 4 hours before serving.
    15. 15
      To serve, garnish with strawberries and/or additional toasted coconut. - - - - - - - - - - - - - - - - - -

    Ratings & Reviews:

    • on April 13, 2009

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 09, 2001

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Coconut Macaroon Cheesecake

    Serving Size: 1 (90 g)

    Servings Per Recipe: 14

    Amount Per Serving
    % Daily Value
    Calories 338.7
     
    Calories from Fat 258
    76%
    Total Fat 28.7 g
    44%
    Saturated Fat 16.8 g
    84%
    Cholesterol 97.7 mg
    32%
    Sodium 193.8 mg
    8%
    Total Carbohydrate 16.9 g
    5%
    Dietary Fiber 2.0 g
    8%
    Sugars 14.4 g
    57%
    Protein 5.5 g
    11%

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