Coconut Macaroon Cheesecake

Coconut Macaroon Cheesecake

1 2/3 cup flaked coconut, toasted*
½ cup ground almonds
2 tbsp. Melted butter or margarine
3 8 ounce packages of cream cheese, softened
½ cup sugar
2 tbsp. Amaretto, or ½ tsp. Almond favored extract*
3 eggs
3 egg whites
½ tsp. Vanilla
¼ tsp. Cream of tartar
6 tbsp. Sugar
1/3 cup flaked coconut
1 ounce of semisweet chocolate
1 tsp. Shortening

Preheat oven to 350º F.

Crust: combine 1 cup of the toasted coconut, the almonds, and the melted butter or margarine in a small mixing bowl. Press mixture onto the bottom of a 9” spring form pan, set aside.

Filling: Beat cream cheese, the ½ cup of sugar, and amaretto in a large mixing bowl on low speed till smooth. Add the 3 whole eggs and beat on low speed just till combined. Do not over beat.

Pour filling into crust-lined pan and bake in preheated oven for 40 minutes. Cheesecake will not be completely done. Sprinkle with remaining 2/3 cup toasted coconut.

Meanwhile allow egg whites to stand at room temperature for 30 minutes. Combine egg whites, vanilla and cream of tartar in a large glass or metal mixing bowl. Beat on high speed until soft peaks form. Gradually add the 6 tbsp. Sugar, 1 tbsp. at a time. Beat on high speed about 4 minutes until stiff, glossy peaks form. Carefully spread over partially baked cheesecake to within 1 inch of the pan edges. Sprinkle with 1/3-cup coconut. Bake another 12-15 minutes or until lightly browned. Cool cheesecake on wire rack for 15 minutes then loosen sides of pan. Cool 30 minutes more. Remove sides and cool another hour covered loosely with a towel. Chill at least 4 hours.

Just before serving, heat chocolate and shortening in a small saucepan over low heat until melted. Drizzle over top.


*Toasted coconut: Spread coconut in a single layer and bake at 350º F for 5-10 minutes.

* Place shallow baking pan under spring form pan to prevent spillage in the oven"