1 c coconut macaroon cookies, crushed
1/4 c butter, melted
3 8 oz. packages, cream cheese, softened-room temperature
3/4 c sugar
1 c coconut
3 egg whites
3 1/2 oz marshmallow cream
pinch of salt
1. Combine cookie crumbs with butter. Press into buttered 9″ springform pan. Bake 325 degrees for 10 minutes.
2. Combine cream cheese and sugar, mixing at medium speed until well blended. Add eggs, one at a time, mixing well. Stir in coconut. Pour over crust. Bake 350 degrees for 40 minutes.
3. Mix meringue just before the 40 minutes is up. Beat egg whites till fluffy, add marshmallow cream and pinch of salt, beating until frothy. Spread over cheesecake, sprinkle with coconut and return to oven for 8-10 minutes, till meringue is lightly browned. Loosen cake from pan with knife. Cool before removing. Chill.