Coconut Macaroon Cheesecake Parfaits

🧂 Ingredients

• 16 coconut macaroon cookies

  divided
• 8 ounces cream cheese

  softened
• ½ cup confectioners' sugar
• 2 cups prepared whipped cream (I used coconut flavoured)

  plus extra for garnish
• ½ cup toasted shredded coconut flakes

  divided

Instructions

• 1 Chop up 12 of coconut macaroon cookies into small pieces. Toss two-thirds of the
  chopped coconut macaroons in the bottom of 4 serving dishes. Set the one-third
  aside.
• 2 In a mixer combine cream cheese, confectioners' sugar and 2 cups of the prepared
  whipped cream. Turn mixer on low, then gradually increase to high until the
  mixture is creamy and smooth. Scoop or pipe into serving dishes over top of the
  chopped macaroons.
• 3 Toss remaining chopped coconut macaroons over top of the cream cheese filling.
• 4 Toss half of the toasted coconut over top.
• 5 Use more prepared whipped cream to garnish the top.
• 6 Toss remaining half of the toasted coconut over top of the whipped cream.
• 7 Top each parfait with one cookie.
• 8 Refrigerate for a minimum of 30 minutes, or up to 4 hours. If making ahead of
  time wait to garnish with the 4 coconut macaroon cookies on top until you're
  ready to serve.
• 9 Serve with a big old coconut loving smile!

Nutrition Info