Coconut Macaroon Cheesecake
Creamy, dreamy, and delightfully tropical, this Coconut Macaroon Cheesecake combines the rich decadence of a traditional cheesecake with the sweet, nutty charm of coconut macaroons. Featuring a unique coconut crust made from sweetened shredded coconut and airy whipped egg whites, this dessert is the perfect blend of texture and flavor. The luscious cheesecake filling is infused with vanilla and coconut extracts, ensuring every bite bursts with creamy coconut goodness. Topped with toasted coconut for a hint of crunch, this show-stopping dessert is perfect for special occasions or indulging your tropical cravings. With easy-to-follow steps and an irresistible result, this Coconut Macaroon Cheesecake will quickly become a family favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Sweetened shredded coconut
- 4 large Egg whites
- 0.5 cup Granulated sugar
- 24 ounces Cream cheese
- 1 cup Granulated sugar (for filling)
- 2 teaspoons Vanilla extract
- 1 teaspoon Coconut extract
- 4 large Eggs
- 0.5 cup Heavy cream
- 0.5 cup Unsweetened shredded coconut
- 0.25 cup Optional toasted coconut (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 9-inch springform pan with parchment paper.
In a medium bowl, beat the egg whites and 1/2 cup granulated sugar until soft peaks form.
Gently fold in the sweetened shredded coconut until fully combined.
Press the coconut mixture evenly into the bottom of the prepared springform pan to form the crust.
Bake the crust in the oven for 10-12 minutes, or until the edges are golden brown. Let it cool completely.
Reduce the oven heat to 325°F (163°C).
In a large bowl, beat the cream cheese and 1 cup granulated sugar until smooth and creamy, about 2-3 minutes.
Add the vanilla extract, coconut extract, and the eggs (one at a time), mixing well after each addition.
Pour in the heavy cream and beat until just combined. Avoid overmixing.
Stir the unsweetened shredded coconut into the cheesecake batter.
Pour the batter over the cooled coconut crust and smooth the top with a spatula.
Bake the cheesecake for 60-70 minutes, or until the edges are set and the center has a slight jiggle.
Turn off the oven, crack the door slightly, and let the cheesecake rest in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and let it cool to room temperature. Then chill in the refrigerator for at least 4 hours or overnight.
Optional: Sprinkle toasted coconut over the top for garnish before serving.
Nutrition Facts
Calories |
5802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 406.6 g | 521% | |
| Saturated Fat | 267.9 g | 1340% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 1551 mg | 517% | |
| Sodium | 3111 mg | 135% | |
| Total Carbohydrate | 466.8 g | 170% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 399.7 g | ||
| Protein | 94.3 g | 189% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 840 mg | 65% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2103 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
