Coconut Macaroon Mousse Cake
Servings: 8-10 people
Ingredients:
- 1 1/2 cups sweetened condensed milk
- 1 cup unsweetened shredded coconut
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 8 ounces (225g) cream cheese, softened
- 1 cup heavy cream
- 1 cup crushed macaroons (about 20-25 cookies)
- Confectioners' sugar, for dusting
Instructions:
- Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Make the Coconut Crust: In a medium bowl, mix together the unsweetened shredded coconut and granulated sugar. Stir in the melted butter until well combined. Press this mixture evenly into the prepared baking sheet.
- Bake for 15-20 minutes or until the crust is lightly golden brown. Allow it to cool completely on a wire rack.
- Prepare the Mousse: In a large mixing bowl, whip the heavy cream until stiff peaks form. Set aside. In another bowl, beat the softened cream cheese until smooth. Gradually add in the sweetened condensed milk and mix until well combined. Add the vanilla extract and mix until incorporated.
- Fold the whipped cream into the cream cheese mixture until no white streaks remain.
- Assemble the Cake: Once the coconut crust is cool, crumble it into a large mixing bowl. Stir in the crushed macaroons (about 20-25 cookies). Add the mousse to this mixture and gently fold until well combined.
- Transfer the cake mixture to your serving dish or individual cups.
- Refrigerate for at least 3 hours or overnight, allowing the flavors to meld together and the cake to set.
- Dust with Confectioners' Sugar: Just before serving, dust the top of the coconut macaroon mousse cake with confectioners' sugar.
Tips:
- You can toast the coconut for a more pronounced flavor if desired. Simply spread it on a baking sheet and bake in a preheated oven at 350°F (180°C) for about 5-7 minutes or until lightly browned, stirring occasionally.
- For an added texture, sprinkle chopped macaroons on top of the cake before serving.
Enjoy your delicious Coconut Macaroon Mousse Cake!