Coconut Macaroon Cheesecake Cups

The verdicts

Ingredients

• 2-1/2 cups Coconut Flakes, shredded & sweetened
• ¼ cup Sugar, granulated
• 5 Egg whites from large eggs
• 1 tsp. Vanilla Extract
• 4 TBSP + 1-1/2 tsp. Butter, melted and cooled slightly
• Melted Chocolate
• Deeply Chilled Slices of The Cheesecake Factory Cheesecake (We recommend White Chocolate Raspberry Truffle™, Dulce De Leche Caramel & Vanilla Bean Cheesecake)
• Whipped Cream
• Sundae Toppings (We recommend Toasted Coconut, Toffee Pieces & Dark Chocolate Shavings)

Instructions

1. Preheat oven to 325 degrees.
2. Place the Coconut Flakes in a large mixing bowl and stir with a spatula to breakup any chunks.
3. Add the Sugar and stir to combine.
4. Add the Egg Whites & Vanilla. Stir to evenly coat all the coconut.
5. Add Melted Butter and continue to stir until coconut is evenly coated.
6. Spray non-stick spray into a 12-well muffin tin.
7. Use a 1 oz. scoop to scoop ¼ cup of Coconut Mixture into each well of the muffin tin. Use your fingers to press the mixture into the bottom & sides of each well to form the shape of a cup. Use the bottom of a glass or small plastic container to press down and tightly pack the coconut into each well.
8. Transfer to pre-heated oven and bake until light golden brown (approximately 20-24 minutes).
9. Allow to cool before assembling cheesecake cups.
10. Spread Melted Chocolate inside cooled Coconut Macaroon Cup.
11. Use an ice cream scoop to take a scoop of cheesecake from the deeply chilled slice. Place scoop into prepared Coconut Macaroon Cup with melted chocolate. Use a spoon to flatten down the cheesecake so it's level.
12. Cover top of cheesecake with Whipped Cream.
13. Sprinkle with Toppings.
14. Enjoy!

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