Coconut Macaroon Cheesecake

Coconut Macaroon Cheesecake

1 cup coconut, flaked, toasted
1/2 cup pecans, ground
2 tablespoons butter or margarine, melted
24 ounces cream cheese, softened
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3 eggs
1 egg white
1/2 teaspoon vanilla extract
1/3 cup granulated sugar
2/3 cup coconut, flaked, toasted
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 large bowl beat cream cheese with electric mixer on low speed; gradually add 1/2 cup sugar, 1/2
teaspoon vanilla extract and almond extract. Beat until fluffy. Add 3 whole eggs; beat on low speed just
until combined. Pour into crust−lined pan. Bake at 350 degrees F for 35 minutes or until 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
minutes more. Cool on wire rack for 15 minutes.
Loosen side of cheesecake from pan. Cool 30 minutes 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.