Coconut Cinnamon Baked Alaska

In bowl, stir cookies with butter until moistened. Press into bottom of 9-inch (2.5 L) springform pan. Bake in centre of 350°F (180°C) oven until firm, about 10 minutes. Let cool.

Meanwhile, in small skillet, toast coconut over medium heat, shaking pan often, until golden, about 5 minutes.

Remove side of springform pan and place pan bottom on rimless baking sheet. In bowl, stir together coconut, ice cream and cinnamon; scrape into mound on crust. Freeze until firm, 4 hours. (Make-ahead: Wrap with plastic wrap and overwrap with heavy-duty foil; freeze for up to 1 week.)

Meringue: Fifteen minutes before serving, in bowl, beat together egg whites, cream of tartar and salt until soft peaks form. Beat in sugar, 2 tbsp (25 mL) at a time, until stiff, glossy peaks form; beat in coconut extract. Spread all over ice-cream mixture, sealing to pan and making peaks and swirls with back of spoon. Immediately bake in centre of 500°F (260°C) oven for 3 to 5 minutes or until lightly browned. Slice into wedges.

Additional information :

Substitution: If you can't find coconut cookies, mix 1-2/3 cup (400 mL) graham cracker crumbs with an additional 1/3 cup (75 mL) toasted shredded sweetened coconut. Increase butter to 1/3 cup (75 mL).