How to Make Coconut Macaroon Cheesecake

This terrific cheesecake is loaded with coconut! A coconut lover's dream, there is coconut in the crust, under the meringue and on top of it as well! A hint of amaretto to make it even better, this will be a fit with your family and friends! They’ll ask you to make it again and again!

Difficulty: Moderate

Instructions

Things You'll Need:

• 1 cup flaked coconut - toasted
• 1/2 cup ground almonds
• 2 tablespoons butter - melted
• 9" springform pan
• 3 8oz packages of cream cheese
• 1/2 cup sugar
• 2 tablespoons amaretto (can substitute 1/2 tsp almond extract)
• 3 eggs
• 2/3 cups flaked coconut - toasted
• 3 egg whites
• 1/2 teaspoon vanilla
• 1/4 teaspoon cream of tartar
• 6 tablespoons sugar
• 1/3 cup flacked coconut

1. Preheat oven to 350Combine 1 cup toasted coconut, almonds and melted butter. Press into bottom of springform pan.

2. Combine cream cheese, 1/2 cup sugar and amaretto. Beat on low until smooth. Add eggs, beat until just combined. Pour into prepared crust and place pan on cookie sheet. Bake for 40 minutes. Please note cheesecake will NOT be done. Sprinkle remaining toasted coconut over top of cheesecake.

3. 
   Egg whites form stiff peaks when beaten properly.

   In large bowl, combine egg whites, vanilla and cream of tartar. Beat on high until soft peaks begin to form. Slowly add 6 tablespoons of sugar while beating on high about 4 minutes or until stiff peaks form and sugar has dissolved. Spread over top of cheesecake almost to edge (leave about 1 inch from edge) Sprinkle with additional 1/3 cup coconut and return to oven. Bake for 12-15 minutes more or until meringue is lightly browned.

4. Cool on wire rack for 15 minutes before loosening crust from pan. Cool for 30 minutes then remove sides of pan. Cover and chill at least 4 hours before serving.

Tips & Warnings

• To make the best meringue, start with room temperature egg whites. They beat up faster and hold up better!

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