Coconut Macaroon Cheesecake
  • Servings: 8
  • 2 cups soft coconut macaroon crumbs
  • 2 tablespoons sweet butter
  • 4 pkgs. (8 oz. each) cream cheese, softened
  • 1 cup sugar
  • 1/2 teaspoon almond extract
  • 4 large eggs
  • 1/2 cup toasted, shredded coconut
  • crushed macaroons for garnish
  • toasted, shredded coconut for garnish
  1. Preheat oven to 350ºF. Mix crumbs and butter. Press into bottom of 9-inch springform pan, coming up sides a bit, if possible. Mix cream cheese, sugar, and extracts with electric mixer on medium speed until well blended. Add eggs, one at a time, beating after each one. Stir in the toasted coconut by hand. Pour batter into prepared crust-lined pan. Bake at 350ºF. for 55 to 60 minutes or until the center is almost set. Cool before removing. Top with more crushed macaroons that have been toasted in the oven, or some toasted shredded coconut.