Coconut Cheesecake Muffins with Macaroon Crust
This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.
Soft sumptuous Coconut Cheesecake Muffins with Macaroon Crust. Easy to make and easy to love!
A few weeks ago I shared something on my personal Facebook page that got such a huge response, I thought you might want to hear about it as well. (This was an unsponsored post to friends, not meant to be a commercial.) Here is the exact message I shared…
FYI to friends of a certain age, slightly obsessed with anti-aging products:
I do not consider myself an expert on anything in the beauty field. If you ask me about hair or makeup, you will most certainly get a blank stare.
However, I have purchased and tried a wide array of retinol products, collagen serums, anti-aging systems, and so on. I’ve used both the all natural organic lines and the super medical grade stuff, and have realistically spent thousands of dollars on them over the years.
This weekend I was looking on Amazon to see if I could find a particular retinol product I like for a better price, when I stumbled across THIS product. Retinol based, with organic ingredients, and over 3,700 positive reviews… for $20!
I was skeptical. After all, the retinol product I was looking for is usually around $200. But I thought, you can’t argue with thousands of verified reviews, right?
I got my cream in the mail yesterday and put it on last night. This morning when I went to wash my face, I noticed my normally large pores looked microscopic! And the fine lines around my eyes were almost invisible!!
WHAT?!? I don’t know how or why, and I don’t care. I just know I’m suddenly in love with this $20 moisturizer.
I thought it was worth sharing… We all deserve to have smaller pores and save money at the same time. XOXO
Now I’ve used this Radha Miracle Retinol Moisturizer for several weeks and my skin just continues to improve. Such a surprise for 20 bucks! I consider those of you that come back for recipes week after week friends as well, so I thought I’d share.
Speaking of surprising moments in life… (Nice transition, right?)
Last week I was craving some sort of coconut treat in the worst way. I had a bag of shredded coconut and started rummaging through the pantry and fridge to see what I might be able to pull together.
Cream cheese, eggs, sugar… I could make coconut cheesecake!
I decided to go with Coconut Cheesecake Muffins with Macaroon Crust, a quick hand-held dessert that I could enjoy right away, then freeze the rest for later.
My experimentation turned out so well, I thought I’d share the Coconut Cheesecake Muffins with Macaroon Crust today… just in case you were craving coconut too.
Guys, these are so easy to make.
Start by pressing a mixture of shredded coconut and egg white in the bottom of lined muffin pans. Bake the macaroon crust for ten minutes.
Then beat together cream cheese, sugar, eggs, vanilla extract, and coconut extract. Pour the mixture in the liners and pop them back in the oven.
When the Coconut Cheesecake Muffins with Macaroon Crust come out of the oven, sprinkle the tops with toasted coconut.
Technically, you should wait for these little muffins to cool before serving, but I just dove right in. This is what heaven tastes like!
Coconut Cheesecake Muffins with Macaroon Crust
- 16 ounces cream cheese
- 2/3 cups granulated sugar
- 2 large eggs + 1 egg white
- 2 teaspoons vanilla extract
- 1/2 teaspoon coconut extract
- 2 1/2 cups sweetened shredded coconut divided
- Pinch salt
- Preheat the oven to 325 degrees F. Place 14 paper liners in classic muffin pans.
- In a bowl, whisk 1 egg white until very frothy. Mix in 2 cups shredded coconut and a pinch of salt. Scoop the mixture evenly into the 14 paper liners, then use your fingers to press the coconut out flat. Bake the coconut crusts in the oven for 10 minutes.
- Meanwhile, place the cream cheese, sugar, 2 eggs, vanilla, and coconut extract in a stand mixer (or food processor.) Beat until smooth. Scrape the bowl and beat again.
- Evenly distribute the cheesecake filling into the muffin liners. Bake again for 15-20 minutes.
- While the cheesecakes are baking, place the remaining coconut in a small nonstick skillet. Place over medium heat and toast the coconut for 3-5 minutes, stirring regularly.
- Once the cheesecakes are out of the oven, sprinkle the tops with toasted coconut while they are still warm. Cool completely on the countertop before moving from the pans. Serve cold or at room temperature.
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
Very good this cheesecake recipe looks so cute I think I’ll like it very much.
Thanks! I made this cake and it is extraordinarily delicious! My cake hardly rises and is very dense. This was very easy and very tasty!
Coconut Cheesecake is one of my favorite foods. Your recipe is pefect. I only want to taste it right away
This was a terrific cheesecake! I substituted almond extract for the coconut extract, and I also added about half of a cup of graham cracker crumbs to the crust mixture.
These look delish!
Those muffins look so good!