Preparation: 25 minutes, Bake: 52 minutes, Make 12 to 16 servings

Ingredients:
1 2/3 cups flaked coconut, toasted
1/2 cup ground almonds
2 Tbsp. butter, melted
3 8-oz. pkg. cream cheese, softened
1/2 cup sugar
2 Tbsp. amaretto or 1/2 tsp. almond extract
3 eggs
3 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
6 Tbsp. sugar
1/3 cup flaked coconut
1 oz. semisweet chocolate, chopped
1 tsp. shortening

Method:
Preheat oven to 350°F.

In small bowl, combine 1 Cup of tue toasted coconut, ground almonds, and melted butter. Press mixture onto bottom of 9-inch springform pan.

In large bowl, combine cream cheese, 1/2 cup sugar, and amaretto. Beat with electric mixer on low speed until smooth. Add whole eggs all at once; beat on low speed just until combined. Pour into prepared pan. Place pan in shallow baking pan. Bake for 40 minutes (cheesecake will not be clone). Sprinkle with remaining toasted coconut.

Meanwhile, in large bowl, combine egg whites, vanilla, and cream of tartar. Beat on high speed until soft peaks iòrm (tips curl).

Slowly Beat. in 6 tablespoons sugar, about 1 tablespoon at. a time, beating on high speed aI)out 4 minutes or until
stiff peaks form (Tips stai id straight.) and sugar dissolves.

Spread over cheesecake to within 1 inch of edge. Sprinkle with 1/3 cup coconut. Bake for 12 to 15 minutes or until lightly browned.

Cool on wire rack for 15 minutes. Loosen cheesecake; cool for 30 minutes. Remove side of pan; cool cheesecake. Cover and chill for 4 to 24 hours.

Before serving, in small saucepan, combine chocolate and shortening. Cook and sir over low heat until melted.

Drizzle chocolate over cheesecake. Let stand Hntfl chocolate is set.

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