Indulge in a delightful culinary experience with our tantalizing Coconut Macaroon Cheesecake, a harmonious blend of creamy cheesecake filling nestled atop a crisp coconut macaroon crust. This heavenly dessert offers a symphony of flavors and textures, featuring a velvety smooth cheesecake crowned with fluffy whipped cream and toasted coconut flakes. Additionally, discover the secrets behind creating a classic New York-style cheesecake, a timeless favorite known for its dense and rich texture. Embark on a journey of culinary exploration as we uncover the art of crafting a delectable Oreo Cheesecake, a modern twist on a classic treat, featuring layers of chocolatey Oreo cookies and a creamy cheesecake filling. Last but not least, satisfy your sweet cravings with our irresistible No-Bake Cheesecake, a testament to the versatility and ease of this beloved dessert, requiring no oven time and offering endless possibilities for customization.
Here are our top 4 tried and tested recipes!
PHILADELPHIA MACAROON CHEESECAKE
Coconut macaroon cookie crumbs form the crust of this luscious strawberry-topped cheesecake that's ready to bake in only 15 minutes.
Provided by My Food and Family
Categories Home
Time 6h15m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs,1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim.
- Refrigerate 4 hours. Top with strawberries just before serving.
Nutrition Facts : Calories 320, Fat 24 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0.8134 g, Sugar 0 g, Protein 5 g
FIRST-PLACE COCONUT MACAROONS
These coconut macaroons are my husband's favorite and earned me a first-place ribbon at the county fair. I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on without lots left over. -Penny Ann Habeck, Shawano, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well., Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.
Nutrition Facts : Calories 54 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
MACARON SANDWICHES WITH COCONUT LIME CHEESECAKE FILLING
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 1h20m
Yield 1 1/2 cups
Number Of Ingredients 15
Steps:
- Whisk the milk, sugar, lime juice and butter in a medium saucepan over medium heat. Add the egg yolks and whisk constantly until the curd thickens, 8 to 10 minutes. Strain the curd through a fine-mesh strainer into a medium bowl and cool in the fridge or over an ice bath. Fold the curd into the mascarpone, and add the coconut and lime zest.
- Take a Giant Macaron and spread with a generous tablespoon of the mascarpone filling. Top off with another macaron and dig in.
- Preheat the oven to 300 degrees F. Combine 100 grams of egg whites with the tant pour tant and add desired color or flavoring and reserve. Boil the sucrose with the water to soft ball stage, or 240 degrees F. Add the sucrose mixture to the dried egg whites and the remaining 110 grams of egg whites to a stand mixer with a whisk attachment and whip until stiff peaks. Fold the tant pour tant mixture into the whipped meringue. Pipe in a bag to desired diameter, and let dry at room temperature for 20 to 30 minutes. Bake for 10 to 20 minutes depending on size. Yield: 12 to 16 macarons.
- Recipe courtesy Chef Andy Schneider at Le Reve Cafe and Patisserie
COCONUT MACAROONS
Steps:
- Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
Tips:
- To achieve the perfect texture for your cheesecake, ensure that the cream cheese is at room temperature before mixing it with other ingredients. This will help create a smooth and creamy filling.
- For a richer flavor, use high-quality dark chocolate and cocoa powder. The quality of these ingredients will greatly impact the overall taste of your cheesecake.
- Allow the cheesecake to chill for at least 4 hours, or overnight, before serving. This will allow the flavors to meld and the cheesecake to set properly.
- If you don't have a springform pan, you can use a regular 9-inch cake pan. Just be sure to line the bottom of the pan with parchment paper so that the cheesecake doesn't stick.
- To make a chocolate ganache, simply heat 1 cup of heavy cream in a saucepan until it comes to a simmer. Remove from heat and add 8 ounces of finely chopped dark chocolate. Stir until the chocolate is melted and smooth.
Conclusion:
With its combination of creamy cheesecake, rich chocolate, and crunchy coconut macaroons, this Coconut Macaroon Cheesecake is a true delight. Perfect for any occasion, this cheesecake is sure to impress your friends and family. So what are you waiting for? Give this recipe a try today!
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