Miniature Coconut Macaroon Cheesecake is a 4 inch version of a coconut flavored meringue topped cheesecake published years ago in Better Homes and Gardens.
Back when I first saw the recipe, I really wanted to make it but had no need for a giant cheesecake. Miniature Coconut Macaroon Cheese was the solution to that "problem". This is a 4 inch version that serves 2. It may seem like a lot of work to make one little cheesecake, but it's actually pretty easy to put together. The catch is that you have to have a 4 inch springform rings. I am happy with the set I bought years ago from Wilton, and have miniaturized several cheesecakes since!
Mini Coconut Macaroon Cheesecake Components
The original recipe calls for a crust of ground almonds, coconut and butter, but almond flour does a fine job standing in for the almonds so there's no need to pull out the food processor to grind 3 tablespoons of almonds. The filling is just cream cheese, egg, flavoring, coconut and sugar, and then the topping is a quick whipped meringue.
Recipe
Miniature Coconut Macaroon Cheesecake
Equipment
- Mini Springform Pan
Ingredients
Crust
- 3 tablespoons shredded sweetened coconut add 2 teaspoons sugar if unsweetened
- 1 ½ tablespoons ground almonds (or just use almond flour) toasted
- 1 teaspoon melted butter
Filling
- 4 ounces softened cream cheese
- 2 tablespoons granulated sugar (I recently increased it from 5 teaspoons to 2 T.)
- 1 teaspoon amaretto or ⅛ teaspoon almond extract
- 1 ½ tablespoons beaten egg
- 2 tablespoons shredded sweetened un-toasted coconut divided use
Macaroon Topping
- 1 egg white room temperature
- Tiny Pinch of cream of tartar
- 1 tablespoon sugar
- ¼ teaspoon vanilla extract
- Garnish: handful of semi-sweet chocolate melted with a teaspoon of shortening
Instructions
- Preheat oven to 350 degree F. Rub a 4 inch mini springform pan with butter and lay a small circle of parchment over the bottom.
- Prepare Crust: Combine 3 tablespoons coconut, ground almonds, and melted butter in a small mixing bowl. Press mixture into pan bottom.
- Filling: Beat cream cheese, 1 ½ tablespoons sugar, and amaretto (or almond extract) in a small mixing bowl until smooth. Add the 1 ½ T. of egg and stir until combined. Do not overbeat. Pour filling into crust-lined pan. Place the pan on a cookie sheet and bake at 325 for 18 minutes – cheesecake should not quite be done when you pull it out.
- Pull out the cheesecake and raise oven heat to 350 degrees F.
- Combine egg white and cream of tartar in a mixing bowl. Beat with an electric mixer on high speed until soft peaks form. Gradually beat in the 1 tablespoon sugar. Beat on high speed until stiff peaks form. Beat in vanilla.
- Sprinkle 1 tablespoon of coconut over the baked cheesecake. Spoon a big mound of beaten egg white mixture in center of cheesecake and spread it so that it comes about ¾ inch from pan edges. Sprinkle the fluffy egg white mixture with the remaining shredded coconut.
- Return to oven and bake 13 minutes more or until lightly browned. Set the cheesecake on a wire rack and let cool for 15 minutes. Loosen the sides of the cheesecake from the pan. Cool 30 minutes more. Remove sides of the springform pan and let cheesecake cool for 1 hour.
- Cover and chill at least 4 hours before serving.
Melissa says
Anna, I know you posted this a while ago, but if I wanted to bake a larger version, either 9 or 10" springform pan, would I triple the recipe? Or do you have a link to a full size? Thanks in advance.
LilSis says
That looks awesome! I LOVE coconut and I really like the mini version. I can have a bite and let my son devour the rest. It would tempt me too much if I made a full size version and had it in the fridge for a few days.
Tracy says
I'm glad it came out good. I may have to make it for my coconut-loving son.
Elyse says
I'm all for thick and dense cheesecakes. I can't wait to try out this recipe. What a great, creative cheesecake you've invented. You're amazing, Anna!
Louise says
Coconut seems to be one of the few foods that hasn't been "recalled", yet. Yeah.
Janet says
Loved your making the small size as this would be awesome for company! Thank you for the recipe! Your mini cheesecake looks decadent!!!
Pearl says
coconut is EVERYWHERE nowadays!
Louise says
Looks very tasty. I'm glad you went with the chocolate drizzle. Now I need a 4" spring form pan as my smallest is 7" and I'd like to test this out. 😉
Lunasea says
Wow, Anna - this looks so delicious! I loved the large version but this mini version is so cute. I can't wait to try this recipe. Thanks so much! ~Vickie
Carole Resnick says
YUM!! This will be the first thing I make when I return from vacation.
snooky doodle says
oh this looks great 🙂 well done !
Katrina says
That looks de-licious!!! Great job.
johngl says
If only the most glorious spousal unit like coconut...
Then again, I could eat them all myself.