COCONUT MACAROON CHEESECAKE
Make and share this Coconut Macaroon Cheesecake recipe from Food.com.
Provided by Nancy Van Ess
Categories Cheesecake
Time 7h40m
Yield 14 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl combine 1 cup toasted coconut, ground pecans and butter.
- Press onto bottom of 9" spring-form pan.
- 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.
- Add 3 whole eggs; beat on low speed just until combined.
- Pour into crust-lined pan.
- Bake 350 degrees for 35 min.
- (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.
- Fold in 2/3 cup toasted coconut. Carefully spread atop partially baked cheesecake. Return to oven and bake 20 min.
- more. Cool on wire rack for 15 min.
- Loosen side of cheesecake from pan.
- Cool 30 min.
- more; remove side of pan.
- Cool completely.
- Cover and chill at least 4 hours before serving.
- To serve, garnish with strawberries and/or additional toasted coconut. - - - - - - - - - - - - - - - - - -
Nutrition Facts : Calories 338.7, Fat 28.7, SaturatedFat 16.8, Cholesterol 97.8, Sodium 193.8, Carbohydrate 17, Fiber 2, Sugar 14.4, Protein 5.6
COCONUT MACAROONS
Steps:
- Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
COCONUT MACAROONS
Made with both sweetened and unsweetened coconut these mounded treats are just the right amount of sweet.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. Line 1 large or 2 small cookie sheets with cooking parchment paper.
- In 1-quart saucepan, combine sugar, water and corn syrup. Heat to boiling, stirring constantly. Reduce heat; simmer 30 seconds to 1 minute, stirring constantly, until sugar is dissolved. Remove from heat; stir in almond extract.
- In large bowl, combine sweetened coconut and 1 cup of the unsweetened coconut. Pour sugar mixture over coconut; beat with electric mixer on low speed until well mixed. Add cream cheese and egg whites; beat on low speed until blended.
- Place remaining 1/2 cup unsweetened coconut in shallow bowl. With moistened hands, firmly shape rounded tablespoonfuls of coconut mixture into balls; roll in unsweetened coconut to coat. Place 1 inch apart on cookie sheet.
- Bake 30 to 40 minutes or until light golden brown. Cool completely, at least 30 minutes. Store in tightly covered container at room temperature.
Nutrition Facts : Calories 150, Carbohydrate 14 g, Cholesterol 0 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 9 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 12 g, TransFat 0 g
COCONUT CHEESECAKE
I absolutely love coconut, but I'm not a fan of cheesecake unless its amazing--this one is! It's very similar to the Chocolate Macaroon Cheesecake at the Cheesecake Factory, the only difference I know of is the crust at the Cheesecake Factory has coconut in it as well, but I prefer this crust with the pecans.
Provided by Candace Michelle
Categories Cheesecake
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- To toast coconut, spread on baking sheet. Bake 4 to 6 minutes or until lightly golden brown, stirring frequently. Remove coconut from baking sheet and cool; set aside. Place cookies in food processor or blender container; process with on/off pulses until finely crushed.
- Combine cookie crumbs, pecans and sugar in a small bowl; stir in melted butter.
- Press firmly onto bottom of 9-inch springform pan.
- Beat cream cheese with electric mixer at high speed until fluffy.
- Add eggs and flour; beat at high speed until smooth, scraping down side of bowl once.
- Gradually beat in cream of coconut.
- Stir in 3/4 cup of the toasted coconut with a wooden spoon. Pour over crust.
- Bake for 1 hour and 10 minutes or until cheesecake springs back when lightly touched (center will be soft).
- Carefully loosen cheesecake from edge of pan with spatula. Cool on wire rack; refrigerate until firm. Remove side of pan. Spoon whipped cream into pastry bag fitted with star decorating tip.
- Pipe around edge of cheesecake. Sprinkle remaining toasted coconut inside whipped cream boarder.
Nutrition Facts : Calories 571.1, Fat 50.1, SaturatedFat 29, Cholesterol 150.7, Sodium 371.2, Carbohydrate 24, Fiber 2.9, Sugar 13.7, Protein 10.5
PHILADELPHIA MACAROON CHEESECAKE
Coconut macaroon cookie crumbs form the crust of this luscious strawberry-topped cheesecake that's ready to bake in only 15 minutes.
Provided by My Food and Family
Categories Home
Time 6h15m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs,1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim.
- Refrigerate 4 hours. Top with strawberries just before serving.
Nutrition Facts : Calories 320, Fat 24 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0.8134 g, Sugar 0 g, Protein 5 g
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- In a small bowl combine the 1 cup toasted coconut, ground pecans, and melted margarine or butter. Press into the bottom of a 9-inch springform pan. Set aside.
- In a large mixer bowl beat cream cheese with an electric mixer on low speed; gradually add the 1/2 cup sugar, first 1/2 teaspoon vanilla, and almond extract. Beat until fluffy. Add the 3 whole eggs; beat on low speed just until combined. Pour into crust-lined pan. Bake in a 350 degree F. oven for 35 minutes. (Cheesecake will not be completely done at this point.)
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