Macaroon Cheesecake

• 1 cup sweetened shredded coconut, toasted
• 1/2 cup ground pecans
• 2 tablespoons butter, melted
• 3 packages (8 ounces each) cream cheese, softened
• 1/2 cup sugar
• 3 eggs, lightly beaten
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 egg white
• 1/2 teaspoon vanilla extract
• 1/3 cup sugar
• 2/3 cup sweetened shredded coconut, toasted

1. In a small bowl, combine the coconut and pecans; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
2. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Beat in extracts just until blended. Pour over crust. Place pan on a
3. .
4. Bake at 350u0b0 for 35 minutes. In a small bowl, beat egg white and vanilla until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in coconut. Carefully spread over top of cheesecake.
5. Bake 20-25 minutes longer or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.

coconut, ground pecans, butter, cream cheese, sugar, eggs, vanilla, almond extract, egg, vanilla, sugar, coconut

Taken from www.tasteofhome.com/recipes/macaroon-cheesecake/ (may not work)