Macaroon Pie

Macaroon Pie is a delightful dessert that combines the chewy, coconut-rich texture of macaroons with a buttery, flaky pie crust. This pie is perfect for coconut lovers, offering a sweet, slightly crisp top with a soft and chewy center. Whether served as a holiday treat or a weekend indulgence, Macaroon Pie is sure to impress.

Why You’ll Love This Recipe

• It’s an easy dessert that comes together with minimal ingredients.
• The combination of coconut and a buttery crust creates an irresistible flavor.
• Perfect for coconut lovers who enjoy a chewy and rich texture.
• Great for holidays, special occasions, or just because.
• Can be made ahead of time and stored for later enjoyment.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pie crust (homemade or store-bought)
• Egg whites
• Granulated sugar
• Vanilla extract
• Sweetened shredded coconut
• Salt
• Optional: Chocolate chips or nuts for added texture

Directions

1. Preheat your oven to 350°F (175°C). If using a homemade pie crust, prepare and roll it out into a pie dish.
2. In a mixing bowl, beat the egg whites until they form soft peaks.
3. Gradually add granulated sugar while continuing to beat until the mixture becomes glossy.
4. Stir in the vanilla extract and a pinch of salt.
5. Gently fold in the shredded coconut until well combined.
6. Pour the macaroon mixture into the prepared pie crust, spreading it evenly.
7. Bake for 25-30 minutes or until the top is golden brown and slightly crispy.
8. Allow the pie to cool before slicing and serving.

Servings and Timing

• Servings: 8
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Variations

• Chocolate Drizzle: Drizzle melted chocolate over the top for a decadent finish.
• Nutty Addition: Add chopped almonds, pecans, or walnuts for extra crunch.
• Citrus Twist: Mix in a teaspoon of orange or lemon zest for a fresh flavor.
• Gluten-Free Option: Use a gluten-free pie crust or omit the crust for a macaroon bar-style dessert.
• Mini Pies: Bake in muffin tins for individual-sized treats.

Storage/Reheating

• Storage: Store leftover Macaroon Pie in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Freezing: Wrap slices in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Reheating: Warm individual slices in the microwave for 10-15 seconds or in the oven at 300°F for 5-7 minutes.

FAQs

How do I know when my Macaroon Pie is done?

The top should be golden brown, and the edges should be slightly crispy while the center remains soft and chewy.

Can I use unsweetened coconut instead of sweetened?

Yes, but the pie will be less sweet. You may want to add an extra tablespoon of sugar to balance the flavor.

Can I make this pie ahead of time?

Absolutely! Macaroon Pie stores well and can be made a day in advance.

Can I use a store-bought crust?

Yes, a pre-made crust works perfectly and saves time.

Is this pie gluten-free?

The filling is naturally gluten-free, but you’ll need to use a gluten-free pie crust or omit the crust entirely.

Can I add other flavors to the filling?

Yes! Try almond extract, citrus zest, or even a splash of rum for extra flavor.

Can I make this pie dairy-free?

The pie is naturally dairy-free as long as the crust does not contain butter.

What’s the best way to serve Macaroon Pie?

Serve it as is or with a scoop of vanilla ice cream or a dollop of whipped cream.

Can I make this into bars instead of a pie?

Yes! Simply press the mixture into a parchment-lined baking dish and bake until golden.

Why did my pie turn out too dry?

Overbaking or using too little sugar can cause dryness. Be sure to follow the recommended baking time.

Conclusion

Macaroon Pie is a simple yet indulgent dessert that brings together the best of coconut macaroons and classic pie. Whether you’re making it for a gathering or just to satisfy a sweet craving, this pie is sure to be a hit. With its crispy top, chewy center, and endless variations, it’s a recipe you’ll want to make again and again.

Print