Description

This Macaroon Pie is a sweet, chewy, and coconut-filled delight! It has a buttery crust and a rich, golden filling that tastes like a classic coconut macaroon in pie form. Perfect for coconut lovers and special occasions!

Ingredients

For the Pie Crust:

1 unbaked 9-inch pie crust (store-bought or homemade)

For the Filling:

1 cup granulated sugar
1/2 cup unsalted butter, melted
3 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract (optional, but adds great flavor)
1 1/2 cups sweetened shredded coconut
1/2 cup milk
1/4 cup all-purpose flour
1/2 teaspoon salt

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Instructions

Preheat oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie dish and crimp the edges.
In a large bowl, whisk together the sugar, melted butter, eggs, vanilla extract, and almond extract until smooth.
Add the shredded coconut, milk, flour, and salt. Stir until well combined.
Pour the filling into the prepared pie crust, spreading it evenly.
Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Let the pie cool completely before slicing. Serve as is or with whipped cream on top!

Notes

Toasted coconut topping: Sprinkle extra shredded coconut on top before baking for a toasted coconut finish.
Chocolate drizzle: Drizzle melted chocolate over the cooled pie for a chocolate-coconut twist.

Storage: Store leftovers in the fridge for up to 4 days.