Amaretto Macaroon Cheesecake 1 (7 ounce) package Baker’s Angel Flake Coconut, lightly toasted 1/2 cup finely chopped almonds, lightly toasted 1 (14 ounce) can sweetened condensed milk, divided 1/3 cup flour 1/4 cup (1/2 stick) butter or margarine 32 ounces cream cheese, softened 1/4 cup granulated sugar 4 eggs 1/4 cup almond-flavored liqueur Mix coconut, almonds, 1/2 cup of sweetened condensed milk, flour and butter; press onto bottom of greased 9-inch spring-form pan. Mix cream cheese, sugar and remaining 3/4 cup sweetened condensed milk with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition, just until blended. Blend in liqueur; pour over crust. Bake at 325 degrees F for 55 to 60 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.