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Coconut Macaroon Cheesecake
2 C. crumbs from commercial coconut macaroons
2 T. unsalted butter, melted
4 pkgs. (8 oz. each) cream
cheese, softened
1 C. sugar
1 t. vanilla extract
1/2 t. almond extract
4 large eggs
1/2 C. toasted coconut
Preheat oven to 350° F. Mix macaroon crumbs and butter. Press into bottom
of a 9-inch springform pan, coming up the 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 pan.
Bake at 350° F. for 55 to 60 minutes or until the center of the cake is
almost set. Allow cake to cool before removing rim of pan. Refrigerate at least
4 hours or overnight.
Garnish with more toasted coconut or some more crushed macaroons that have been
toasted.
To toast coconut: Spread coconut in a single layer on a baking sheet with
shallow sides. Bake at 325° F., tossing occasionally, for about 10 minutes,
or until golden brown.
Or spread coconut on a paper plate and microwave on high power for 2 to 3
minutes, stirring at least twice during cooking time.
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