Coconut Macaroon Cheesecake Cups

Coconut Macaroon Cheesecake Cups

Servings: 12


  • 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)


  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.

Coconut Macaroon Cheesecake Cup Assembly

  1. Spread Melted Chocolate inside cooled Coconut Macaroon Cup.
  2. 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.
  3. Cover top of cheesecake with Whipped Cream.
  4. Sprinkle with Toppings.
  5. Enjoy!