A tasty treat with a tropical twist is these Coconut Cheesecake Muffins with a Macaroon Crust. The sweet and crunchy macaroon crust goes well with the creamy cheesecake filling, making for a great mix of tastes and textures.
Ingredients: 1 cup shredded coconut. 1/2 cup almond flour. 1/4 cup honey. 2 cups cream cheese. 1/2 cup sugar. 2 eggs. 1 tsp vanilla extract. 1/4 cup coconut milk. 1/4 cup melted butter. 1/4 cup crushed macaroons.
Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a bowl, combine shredded coconut, almond flour, honey, and mix well. This will be your macaroon crust. Press a spoonful of the macaroon crust mixture into the bottom of each muffin cup, creating the crust base. In another bowl, beat cream cheese, sugar, eggs, and vanilla extract until smooth and creamy. Add coconut milk and melted butter to the cream cheese mixture and mix until well combined. Spoon the cheesecake mixture on top of the macaroon crust in each muffin cup. Sprinkle crushed macaroons on top of each muffin cup. Bake in the preheated oven for 20-25 minutes or until the muffins are set and slightly golden. Remove from the oven and allow to cool in the muffin tin for a few minutes. Transfer the muffins to a wire rack to cool completely. Refrigerate for a few hours or until chilled before serving. Enjoy your delicious Soft Coconut Cheesecake Muffins with Macaroon Crust!
Prep Time: 20 minutes
Cook Time: 25 minutes
Darley Abbey