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Coconut Macaroon Cheesecake Parfaits

Layers of coconut macaroons, coconut cheesecake filling, toasted coconut, and coconut whipped cream. All topped off with a coconut macaroon cookie!
Prep Time10 mins
Total Time10 mins
Course: Dessert
Cuisine: No Bake
Author: Kim Beaulieu


  • 16 coconut macaroon cookies divided
  • 1 package 250 g/8 oz cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 2 cups Gay Lea Real Coconut Whipped Cream plus extra for garnish
  • 1/2 cup toasted coconut divided


  • 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.
  • In a mixer combine cream cheese, confectioners' sugar and 2 cups of the coconut 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.
  • Toss remaining chopped coconut macaroons over top of the cream cheese filling.
  • Toss half of the toasted coconut over top.
  • Use more Gay Lea Real Coconut Whipped Cream to garnish the top.
  • Toss remaining half of the toasted coconut over top of the whipped cream.
  • Top each parfait with one cookie.
  • 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.
  • Serve with a big old coconut loving smile!