Confession: I hoarded some of our coconut macaroons and almost forgot about them! As I stared at my stash of goodies, my mind starts to wander (and my tummy starts to growl). I know that I say this about pretty much all of our goodies, but it’s the absolute truth: yes, our cookies and cinnamon rolls taste pretty fab all on their own, but there’s always recipe ideas that will really take our goodies to the next level! And so my latest kitchen experimentation is this: Coconut Macaroon Cheesecake Bites!
Another confession: I may have left the cheesecake bites in the oven a wee bit too long in the first go. I forget that bite size goodies really help shorten the bake time. So I think sticking with the suggested bake time of 7-11 min. as directed on the package should be more than enough time to cook the dough and the cheesecake mixture. But if nothing else, just remember that baking is supposed to be fun, and as long as you don’t burn the treats, you can’t really go wrong with a combination like coconut macaroons + cheesecake!
You Will Need:
- 1 pack Immaculate Baking Co. ™ refrigerated Coconut Macaroon cookie dough (you’ll only need about 10 of the cookie dough)
- 4 oz cream cheese
- 1 egg
- ¼ cup sugar
- ½ teaspoon vanilla extract
Here’s How to Get the Dough Rolling:
- Heat oven to 375⁰. Spray 24-mini cupcake tin with cooking spray. Break apart 6 coconut macaroons and distribute about 1 tablespoon of crumbled cookie dough in each cupcake tin. Pat the crumbles down to form crust.
- Separate egg yolk from egg white. Hold on to the egg white, you’ll need it later! In medium bowl, beat cream cheese, vanilla extract, sugar and egg yolk . Scoop about 1 tablespoon mixture into each cupcake tin.
- Bake for 7-10 minutes, or until the cream cheese mixture has set. Remove from oven.
- Break apart 2-4 more coconut macaroon cookie dough, and sprinkle crumbles on top of each cheesecake bite. Bake for another 3-5 minutes or until the coconut macaroon toppings are golden brown.
- Meanwhile, beat egg white with a little bit of sugar until soft peaks form. Top each cheesecake bite with a dollop. Set the oven to broil, and return the cookie tin in the oven for about 30 seconds. Serve warm or cooled!