Ingredients for Coconut Meringue Cheesecake
- 1 ½ cups shredded coconut
- ¾ cup chopped pecans
- ¼ cup melted unsalted butter
- 16 ounces cream cheese
- 1 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- ¼ cup water
- 1 teaspoon vanilla extract
- 4 large egg yolks
- 4 large egg whites
- pinch of salt
- 10 ounces marshmallow creme
- milk chocolate curls, as desired for garnish
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How to Make Coconut Meringue Cheesecake
- Preheat oven to 325°F (160°C). Grease the bottom and sides of a 9-inch springform pan.
- Combine 1 ½ cups shredded coconut and ¼ cup chopped pecans.
- Stir in ¼ cup melted unsalted butter.
- Press mixture firmly onto the bottom of the prepared pan.
- Bake for 15 minutes, or until lightly browned. Remove from oven and let cool.
- Increase oven temperature to 350°F (175°C).
- In a large bowl, beat 16 ounces cream cheese until smooth. Gradually add 1 cup granulated sugar, 2 tablespoons unsweetened cocoa powder, ¼ cup water, and 1 teaspoon vanilla extract.
- Beat on low speed until smooth. Then, beat in 4 large egg yolks, one at a time, until just combined.
- Pour the cream cheese filling into the prepared crust.
- Place the springform pan in a larger, shallow baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake for 25 minutes, or until the center is almost set when gently shaken. Remove from oven.
- Sprinkle ½ cup chopped pecans over the top.
- While the cheesecake bakes, prepare the meringue: Let 4 large egg whites stand at room temperature for 30 minutes.
- In a clean, dry large bowl, beat the egg whites with a pinch of salt until soft peaks form.
- Gradually add 10 ounces marshmallow creme, beating on high speed until stiff, glossy peaks form.
- Immediately spread the meringue over the hot cheesecake, sealing it to the edges of the pan.
- Return the cheesecake to the oven and bake for 15 more minutes.
- Cool completely in the pan on a wire rack for at least 1 hour.
- Remove the sides of the springform pan.
- Cover and chill for at least 3 hours (or preferably overnight) before serving.
- Garnish with milk chocolate curls, if desired.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
92g
Fat
84g
Carbs
11g
