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Macaroon Cheesecake

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Serves | Prep Time | Cook Time

Why I Love This Recipe

The only thing better than combining macaroons and cheesecake would be tiramisu and cheesecake... Hmmm Ok that will be next, but first......

Ingredients You'll Need

1 3/4 cup toasted flaked coconut (divided)
1/2 cup finely ground Blanched Almonds
3 TB unsalted Butter (Melted)
24 oz Cream Cheese
1 1/2 tsp Vanilla Extract (divided)
1/3 cup Sugar
1 tsp Coconut Extract
3 large eggs
1 egg white at room temp
1/4 cup Sugar


Toast coconut on a jelly roll pan at 350 degrees for 5 minutes tossing ocasionally.

Watch closely, it will go from toasted to burnt in a matter of seconds.

Combine 1 cup of the toasted coconut, the ground almonds and melted butter.

Press mixture into the bottom of a 9-inch spring form pan and set aside.

In a large mixing bowl, beat softened cream cheese on low speed with 1/3 cup sugar, 1 tsp of Vanilla and 1 tsp coconut extracts.

Add eggs 1 at a time, waiting until incorporated before adding the next one.

Pour into spring form pan and bake for 35 minutes. (Dry bake, Do not use a water bath)

While cheesecake is baking, place egg white in a clean bowl, beat on medium speed until frothy, add 1/2 tsp vanilla extract, continue beating until soft peaks form.

Gradually sprinkle 1/4 cup sugar over meringue while continuing to beat on high speed until stiff pearlescent peaks form.

Fold in remaining 3/4 cup coconut.

Remove cheesecake carefully and spread the meringue over the top.

Return to the oven for another 20 minutes.

Remove from oven and cool on a wire rack for 15 minutes.

Run a knife around the outside edge to free cheesecake and meringue from the sides.

Loosen the ring, and cool for another 30 minutes before removing the ring completly.

This cheesecake is a little tricky to serve, I find it best at room temp, if chilled completely through or left in the refrigerator too long, the meringue becomes a little too soft.

Serve with chocolate sauce drizzle

Questions, Comments & Reviews

Oh wow! You have combined some of my favourites. Two for one. Thanks.

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