COCONUT MACAROON BROWNIE PIE
This recipe combines the rich decadence of coconut macaroons and fudgy brownies. A simple macaroon mixture creates a crisp and chewy pie crust that's loaded with toasted coconut flavor. It's the perfect base for the rich brownie filling. Don't forget to finish it off with a healthy dollop of whipped cream.
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 6 to 8 slices of pie
Number Of Ingredients 16
Steps:
- Make the crust: Preheat the oven to 325˚ F. Coat a 9-inch pie pan with cooking spray. Whisk the egg white, granulated sugar, almond extract and salt in a medium bowl until frothy. Add the coconut and stir to combine. Press the mixture into the bottom and up the sides of the pie pan, then transfer to a baking sheet. Bake, rotating the pan occasionally, until the crust is golden brown around the edges and dry and lightly toasted in the center, 25 to 30 minutes. Transfer to a rack and let cool slightly.
- Make the filling: Combine the butter and chocolate in a medium saucepan over medium-low heat. Cook, stirring, until melted and smooth, about 2 minutes. Remove from the heat and whisk in the brown sugar and granulated sugar until combined. Whisk in the eggs, almond extract and salt. Whisk in the almond flour until smooth.
- Pour the filling into the crust. Loosely wrap a strip of foil around the crust edge to prevent it from over-browning. Bake on the baking sheet until a toothpick inserted into the center of the pie comes out mostly clean, about 30 minutes (the filling will crack slightly in spots). Transfer to the rack and let cool completely.
- Make the topping: Whisk the heavy cream and confectioners' sugar in a medium bowl until soft peaks form. Spoon over the pie before serving.
3 INGREDIENT CHEWY MACAROONS
These are my family's favourite macaroon. Always a constant on holiday platters. I guessed at the amount, because I usually combine large and small cookies when I bake.
Provided by luvcookn
Categories Drop Cookies
Time 20m
Yield 24 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 325 degrees.
- Line cookie sheet with parchment paper. Do not just grease sheet as they will stick. Yes, that is experience. lol.
- Mix all ingredients together until well combined.
- Depending on the size you make them, either use a spoon or an ice cream scoop, and place on sheets.
- Bake for 10 - 12 minutes.
- When baked, transfer to cooling racks.
- These freeze wonderfully.
COCONUT MACAROON PIE
Coconut macaroons are divine, but they can be a little messy to make. I turned the batter into a pie filling, and the luscious results speak for themselves. -Becky Mollenkamp, St. Louis, Missouri
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling., In a large bowl, beat eggs, milk, melted butter, extract and salt until blended. Stir in flour. Reserve 1/2 cup coconut; stir remaining coconut into egg mixture. Transfer to pie crust. Sprinkle with reserved coconut., Bake on a lower oven rack until golden brown and filling is set, 35-45 minutes. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 490 calories, Fat 29g fat (20g saturated fat), Cholesterol 67mg cholesterol, Sodium 344mg sodium, Carbohydrate 53g carbohydrate (40g sugars, Fiber 2g fiber), Protein 7g protein.
MACARONI PIE
This wonderful pie is a variation of macaroni and cheese.
Provided by TARASMOMMEE
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h30m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
- Beat eggs and milk together. Pour half of the cooked macaroni into 9x13 inch baking dish. Cover macaroni with half of the cheese. Pour remaining macaroni into baking dish leaving a little room at the top. Cover with remaining cheese. Pour egg mixture over macaroni. Sprinkle with salt.
- Bake in a preheated over for an hour or until a knife inserted comes out clean.
Nutrition Facts : Calories 742.7 calories, Carbohydrate 91.6 g, Cholesterol 136.4 mg, Fat 25 g, Fiber 5 g, Protein 35.7 g, SaturatedFat 14.1 g, Sodium 490.1 mg, Sugar 6.3 g
CHEWY COCONUT MACAROONS
These chewy cookies are my husband's favorite, so he requests them often. I like to make the macaroons on cold winter days and keep them in an airtight bowl on the kitchen counter. They never last long! -Peggy Key, Grant, Alabama
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 32 cookies.
Number Of Ingredients 5
Steps:
- In a bowl, toss the coconut, flour and salt. Stir in milk and extract until blended (mixture will be thick and sticky)., Drop by level tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 300° just until golden brown, 18-22 minutes. Cool for 2 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 83 calories, Fat 3g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 41mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
EASY COCONUT MACAROON PIE
This is an excellent and easy coconut macaroon pie to make! My family and friends all request it for our gatherings. This pie recipe was given to me when I needed a pie for a bake sale. I usually will triple this recipe and will be able to get 2 deep dish pies.
Provided by dbjajrl
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Press pie crust pastry into a 9-inch pie pan.
- Beat sugar, eggs, and salt together in a bowl until smooth. Mix coconut, butter, milk, and flour together in a separate bowl; stir coconut mixture into sugar mixture. Pour mixture into the pie crust.
- Bake in the preheated oven for 1 hour. Allow to cool completely for pie to fully set up.
Nutrition Facts : Calories 438.2 calories, Carbohydrate 58.7 g, Cholesterol 70.6 mg, Fat 21.6 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 11.6 g, Sodium 386.9 mg, Sugar 43.4 g
SUPER-EASY MACAROON CHEWIES
Prize-Winning Recipe 2006! Cookie mix, coconut and sweetened condensed milk bake into a simply delicious macaroon.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 36
Number Of Ingredients 6
Steps:
- In large bowl, stir together cookie mix and coconut. Stir in milk and sweetened condensed milk until well blended. Cover; refrigerate 2 hours.
- Heat oven to 375°F. Line cookie sheets with cooking parchment paper or use ungreased cookie sheets. Using 1-tablespoon-size cookie scoop, scoop dough onto cookie sheets 2 inches apart.
- Bake 12 to 14 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely.
- In small microwavable bowl, microwave chocolate chips and butter on High 1 to 1 1/2 minutes, stirring every 30 seconds, until melted and stirred smooth. Using fork, drizzle chocolate in lines over cookies. Store loosely covered.
Nutrition Facts : Calories 170, Carbohydrate 24 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 18 g, TransFat 1/2 g
CHEWY MACAROON PIE
Make and share this Chewy Macaroon Pie recipe from Food.com.
Provided by Darlene Summers
Categories Pie
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven TO 375°.
- Beat egg yolks and salt together.
- Add sugar, 1/2 cup at a time, until blended.
- Beat in milk, butter, lemon juice and almond extract.
- Beat egg whites until stiff.
- Fold beaten egg whites and coconut into egg yolk mixture.
- Pour filling into pie crust shell.
- Bake for 30 minutes or until knife inserted near rim comes out clean.
- Cool.
- A mouthwatering pie for coconut lovers that separates into a macaroon crust and creamy filling as it bakes.
Nutrition Facts : Calories 303.6, Fat 14.8, SaturatedFat 6.9, Cholesterol 61.6, Sodium 254.9, Carbohydrate 40.2, Fiber 1.2, Sugar 29.1, Protein 3.5
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