Coconut Macaroon Pie Recipes

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COCONUT MACAROON PIE



Coconut Macaroon Pie image

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

1 sheet refrigerated pie crust
2 large eggs
1 can (14 ounces) sweetened condensed milk
1/4 cup butter, melted
1 teaspoon almond extract
1/4 teaspoon salt
1/4 cup all-purpose flour
1 package (14 ounces) sweetened shredded coconut

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.

EASY COCONUT MACAROON PIE



Easy Coconut Macaroon Pie image

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

Categories     Desserts     Pies

Time 1h15m

Yield 8

Number Of Ingredients 8

1 pastry for a 9-inch pie crust
1 ½ cups white sugar
2 eggs
½ teaspoon salt
1 ½ cups sweetened flaked coconut
6 tablespoons butter, softened
½ cup milk
¼ cup all-purpose flour

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

COCONUT CREAM PIE WITH CHOCOLATE MACAROON CRUST



Coconut Cream Pie with Chocolate Macaroon Crust image

Coconut cream pie gets a boost of flavor from a chocolate crust made with unsweetened shredded coconut.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 11

1 teaspoon gelatin
2 cups unsweetened coconut milk
1 cup sugar
1 teaspoon pure coconut extract
Pinch of coarse salt
3 tablespoons cornstarch
3 large egg yolks
2/3 cup unsweetened shredded coconut
Chocolate Macaroon Crust
1 cup heavy cream, whipped
1 cup toasted shaved coconut, or as desired, for garnish

Steps:

  • In a small bowl, sprinkle gelatin over 1/4 cup cold water. Let stand for 5 minutes. In a medium saucepan, whisk together coconut milk, sugar, gelatin mixture, coconut extract, and salt. Bring to a boil over medium heat, 3 to 4 minutes. Meanwhile, in a medium bowl, whisk egg yolks with cornstarch until combined.
  • Slowly whisk one-fourth of the hot-milk mixture into egg yolks; return to saucepan. Cook, whisking constantly, until the mixture returns to a boil, about 1 minute. Stir in shredded coconut. Transfer to a large bowl; let stand 15 minutes.
  • Pour filling into the prepared crust. Refrigerate until set, at least 4 hours, and up to overnight. Spread whipped cream on top; garnish with toasted coconut, if desired.

COCONUT MACAROON PIE



Coconut Macaroon Pie image

Make and share this Coconut Macaroon Pie recipe from Food.com.

Provided by The Range Rover

Categories     Dessert

Time 1h5m

Yield 8 slices

Number Of Ingredients 8

1 1/2 cups sugar
1/2 teaspoon salt
2 eggs
1/2 cup butter
1/4 cup flour
1/2 cup milk
1 1/2 cups shredded coconut, divided
1 unbaked 9-inch pie crust

Steps:

  • Beat sugar, salt and eggs until mixture in a lemon color.
  • Add butter and flour; blend well.
  • Add milk and one cup of coconut.
  • Pour into the pie shell; top with remaining coconut.
  • Bake at 325 degrees for an hour.

Nutrition Facts : Calories 508.2, Fat 31.1, SaturatedFat 19, Cholesterol 85.5, Sodium 374.9, Carbohydrate 55.3, Fiber 3.5, Sugar 38.8, Protein 5.1

COCONUT MACAROON BROWNIE PIE



Coconut Macaroon Brownie Pie image

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

Cooking spray
1 large egg white
1/4 cup granulated sugar
1/2 teaspoon pure almond extract
Pinch of salt
1 7-ounce bag sweetened shredded coconut (about 2 packed cups)
4 tablespoons unsalted butter
3 ounces semisweet chocolate, finely chopped
1/2 cup packed light brown sugar
1/4 cup granulated sugar
2 large eggs
1/2 teaspoon pure almond extract
1/4 teaspoon salt
3/4 cup almond flour
3/4 cup cold heavy cream
3 tablespoons confectioners' sugar

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.

CLOIE'S COCONUT MACAROON PIE



Cloie's Coconut Macaroon Pie image

Many years ago, when I was in grade school, I attended Catholic school. My mom used to bake one of these pies, every couple of weeks, to take to the rectory for the parish priests. It wasn't long before one of the sisters asked me if my mom might bake one of those delicious coconut pies for them too. So, it became a ritual for my mom to bake these and deliver them to the parish priests and nuns every few weeks. She enjoyed doing it and I always secretly thought those coconut pies did "wonders" for my report cards. :-)

Provided by Susie in Texas

Categories     Pie

Time 1h5m

Yield 1 9inch pie, 6-8 serving(s)

Number Of Ingredients 8

1 cup sugar
2 eggs
1/2 cup soft butter or 1/2 cup margarine
1/4 cup flour
1/2 teaspoon salt
1 cup milk
1 1/2 cups shredded coconut
1 9 inch pie shell, unbaked

Steps:

  • In mixing bowl, combine first 5 ingredients and mix well on medium speed of mixer.
  • Reduce speed to low and add milk continuing to mix well.
  • Fold in coconut by hand and stir.
  • Pour mixture into unbaked pie shell.
  • Bake at 325 degrees for 1 hour.
  • Cool completely before slicing.

Nutrition Facts : Calories 582.4, Fat 39.1, SaturatedFat 25.6, Cholesterol 116.9, Sodium 489.9, Carbohydrate 54.8, Fiber 3.8, Sugar 35.9, Protein 6.5

CHOCOLATE COCONUT MACAROON PIES



Chocolate Coconut Macaroon Pies image

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 24 tartlettes

Number Of Ingredients 6

Heaping 3/4 cup sugar
Scant 1/2 cup egg whites (from about 3 eggs)
3/4 pound (scant 2 1/2 cups) sweetened flaked or desiccated coconut (not shredded)
1/2 cup heavy cream
8 ounces semisweet chocolate, chopped
A few toasted almonds, chopped

Steps:

  • Heat the oven to 350 degrees F.
  • Mix the sugar, egg whites, and coconut together. Put a spoonful in each of 24 mini-muffin cups or individual tart molds. Press the dough into the molds to make little cups, with sides and a well for holding the chocolate filling. Bake until golden, about 30 minutes. Let cool completely in the pans, then gently remove.
  • To make the filling, place the chopped chocolate in a small bowl. Heat the cream in a small saucepan just until boiling, then pour it over the chocolate and let it sit 1 minute then whisk gently to till glossy to melt the chocolate completely.
  • Fill the tarts by pouring in the warm chocolate filling. Sprinkle a few pieces of chopped almond in the center of each tart while they're still warm. Let set at room temperature at least 1 hour before serving, and serve them the same day they are made.

COCONUT MACAROON PIE WITH CHOCOLATE GANACHE



Coconut Macaroon Pie with Chocolate Ganache image

Coconut pie lovers will be in heaven with this delectable pie covered with a rich and silky chocolate ganache. I reminiscent of good old-fashioned candy.-Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 13

3 eggs, separated
Pastry for single-crust pie (9 inches)
3/4 cup sugar
1/2 cup heavy whipping cream
2 tablespoons butter, melted
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon almond extract
1-1/2 cups sweetened shredded coconut
GANACHE:
8 ounces bittersweet chocolate, coarsely chopped
1/3 cup heavy whipping cream
2 tablespoons light corn syrup

Steps:

  • Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Meanwhile, line a 9-in. pie plate with pastry; flute edges. Set aside., In a large bowl, beat egg yolks until slightly thickened. Gradually add sugar, beating on high speed until thick and lemon-colored. Beat in the cream, butter, lemon juice, salt and extract. Fold in coconut., With clean beaters, beat egg whites on medium speed until soft peaks form; beat on high until stiff peaks form. Gradually fold into coconut mixture. Pour into pastry shell., Bake at 375° for 40-50 minutes or until a knife inserted in the center comes out clean (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool completely on a wire rack., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream and corn syrup just to a boil. Pour over chocolate; whisk until smooth. Drizzle over pie. Refrigerate until set.

Nutrition Facts : Calories 575 calories, Fat 39g fat (23g saturated fat), Cholesterol 126mg cholesterol, Sodium 278mg sodium, Carbohydrate 59g carbohydrate (37g sugars, Fiber 3g fiber), Protein 6g protein.

COCONUT MACAROON PIE



Coconut Macaroon Pie image

Love coconut macaroons? You'll love this version in a pie form.

Provided by JJOHN32

Categories     Pie Recipes

Yield 8

Number Of Ingredients 9

½ cup chopped pecans
1 recipe pastry for a 9 inch single crust pie
½ cup butter, melted
1 ½ cups flaked coconut
¼ teaspoon salt
½ cup water
¼ cup all-purpose flour
1 ½ cups white sugar
2 eggs

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Place pecans in bottom of pie shell.
  • Combine melted butter, coconut, salt, water, flour, sugar, and slightly beaten eggs. Pour filling over pecans in crust.
  • Bake for 45 minutes, or until golden brown. Cool before serving.

Nutrition Facts : Calories 503 calories, Carbohydrate 59 g, Cholesterol 77 mg, Fat 29 g, Fiber 3 g, Protein 4.5 g, SaturatedFat 13.6 g, Sodium 328.4 mg, Sugar 43 g

COCONUT CREAM PIE WITH MACAROON PRESS-IN CRUST



Coconut Cream Pie With Macaroon Press-In Crust image

A gluten-free pat-in-pan crust doubles the coconut in this chocolate-almond-crowned pie from Tandem bakery in Portland, Maine.

Provided by Briana Holt

Categories     Chocolate     Dessert     Kid-Friendly     Wheat/Gluten-Free     Coconut     Healthy     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes one 9" pie

Number Of Ingredients 23

Crust:
Nonstick vegetable oil spray
1 large egg white
1 3/4 cups unsweetened shredded coconut
1/4 cup sugar
2 tablespoons unsalted butter, room temperature
1/4 teaspoon kosher salt
2 ounces bittersweet chocolate, melted, slightly cooled
Custard and assembly:
2 wide strips lime zest
1 pandan leaf (optional)
1 3/4 cups whole milk
3/4 cup unsweetened coconut milk
1/4 cup raw skin-on almonds, coarsely chopped
2 tablespoons unsweetened shredded coconut
2 ounces bittersweet chocolate, melted, slightly cooled
3 large egg yolks
1/4 cup cornstarch
1/4 teaspoon kosher salt
1/2 cup plus 2 tablespoons sugar
2 tablespoons chilled unsalted butter
1 teaspoon fresh lime juice
1 1/2 cups heavy cream

Steps:

  • Crust:
  • Preheat oven to 325°F. Lightly coat a 9" pie pan with nonstick spray. Mix egg white, coconut, sugar, butter, and salt with a rubber spatula in a large bowl until evenly combined and the consistency of a stiff paste. Using your hands, press mixture evenly onto bottom and up sides of pie pan. Bake until edges are golden brown and bottom is set and just barely golden, 15-20 minutes. Transfer pie pan to a wire rack (leave oven on to toast almonds and coconut) and let crust cool. Brush crust with melted chocolate.
  • Custard and assembly:
  • Bring lime zest, pandan leaf (if using), milk, and coconut milk to a simmer in a medium saucepan. Cover and let sit off heat 30 minutes.
  • Meanwhile, toast almonds on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 8-10 minutes. Let cool. Toast coconut on same baking sheet, tossing once, until edges are golden, about 4 minutes.
  • Stir almonds into melted chocolate in a small bowl. Spread in an even layer on a sheet of parchment paper. Sprinkle toasted coconut over chocolate almonds and chill until firm, 8-10 minutes. Coarsely chop, then cover and chill.
  • Pluck out lime zest and pandan leaf from milk mixture; discard. Return milk mixture to a simmer. Whisk egg yolks, cornstarch, salt, and 1/2 cup sugar in a medium bowl to combine. Whisking constantly, gradually add 1/2 cup milk mixture to egg mixture. Whisking constantly, add egg mixture to milk mixture in saucepan and cook over medium heat until mixture is thickened and bubbling (it will look like thick pudding). Remove from heat and whisk in butter and lime juice.
  • Scrape custard into crust and press a piece of plastic wrap against surface. Chill until set, about 2 hours.
  • Just before serving, whip cream and remaining 2 tablespoons sugar in a small bowl to medium-stiff peaks. Spoon over custard, leaving about a 1" border, and swirl decoratively. Scatter chocolatealmond mixture around perimeter.
  • Do ahead:
  • Pie (without whipped cream) can be made 3 days ahead; keep chilled.

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