7 oz (1 pk) Flaked Coconut *
1/4 c Chopped pecans
3 tb Margarine, Melted
16 oz Cream Cheese, Softened
1/3 c Sugar
3 tb Cocoa
2 tb Water
1 ts Vanilla
3 ea Large Eggs, Separated
1 x Dash salt
7 oz (1 jr) Marshmallow Creme
1/2 c Chopped Pecans
* Coconut should be flaked and toasted.
———————
——————- Combine coconut, pecans, and margarine, press
onto bottom of 9-inch springform pan. Combine cream cheese, sugar,
cocoa, water and vanilla, mixing at medium speed on electric mixer
until well blended. Blend in egg yolks, pour over crust. Bake at 350
degrees F., 30 minutes. Loosen cake from rim of pan, cool before
removing rim of pan. Beat egg whites and salt until foamy, gradually
add marshmallow creme, beating until stiff peaks form. Sprinkle
pecans over cheesecake to within 1/2-inch of outer edge. Carefully
spread marshmallow creme mixture over top of cheescake to seal. Bake
at 350 degrees F., 15 minutes. Cool.
Yields
10 Servings
