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.
Miniature Coconut Macaroon Cheesecake
- Mini Springform Pan
- 3 tablespoons shredded sweetened coconut add 2 teaspoons sugar if unsweetened
- 1 1/2 tablespoons ground almonds (or just use almond flour) toasted
- 1 teaspoon melted butter
- 4 ounces softened cream cheese
- 2 tablespoons granulated sugar (I recently increased it from 5 teaspoons to 2 T.)
- 1 teaspoon amaretto or 1/8 teaspoon almond extract
- 1 1/2 tablespoons beaten egg
- 2 tablespoons shredded sweetened un-toasted coconut divided use
- 1 egg white room temperature
- Tiny Pinch of cream of tartar
- 1 tablespoon sugar
- 1/4 teaspoon vanilla extract
- Garnish: handful of semi-sweet chocolate melted with a teaspoon of shortening
- 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.