KitchenMagician's Recipe

CHEESECAKE - COCONUT MACAROON

Category: Cheesecakes

Makes 12 servings.

1 3/4 c. flaked coconut, toasted
1/2 c. ground almonds
2 T. butter, melted
3 8-oz. pkg. cream cheese, softened
1/2 c. sugar
2 T. amaretto
3 eggs
3 egg whites
1/2 tsp. vanilla extract
1/4 tsp. cream of tartar
6 T. sugar
1/4 c. flaked coconut
1 oz. semisweet chocolate, chopped
1 tsp. shortening

Preheat oven to 350F.
In a small bowl, combine 1 cup coconut, ground almonds, and melted butter with a fork and mix well; press onto bottom of 9-inch spring-form pan.
In a large bowl, beat cream cheese, 1/2 cup sugar and amaretto with an electric mixer until creamy and smooth.
Add whole eggs all at once; beat on low speed just until combined.
Spread evenly over crust; place pan on rimmed baking sheet.
Bake at 350F for 40 minutes (cheesecake will not be done); sprinkle with remaining toasted coconut.
Meanwhile, in large bowl, combine egg whites, vanilla, and cream of tartar; beat on high speed until soft peaks form.
Slowly beat in 6 tablespoons sugar, 1 tablespoon at a time, beating on high speed about 4 minutes or until stiff peaks form and sugar dissolves.
Spread over cheesecake to within 1 inch of edge; sprinkle with flaked coconut.
Bake at 350F for 15 minutes, or until lightly browned; cool on wire rack for 15 minutes.
Run knife around inside edge of pan to allow cheesecake to settle evenly.
Let stand in pan on wire rack until cooled completely. Remove side of pan.
Refrigerate at least 4 hours or overnight before serving.
To serve, melt chocolate and shortening in microwave; drizzle over cheesecake and chill