Real Recipes From Real Home Cooks ®

coconut macaroon pie

(2 ratings)
Recipe by
Candy Ayers
St. Paul, MN

This is a great summer time treat because it tastes so good chilled and served with a dollop of whipped cream. Keeps well for days covered and refrigerated. This is a must try for coconut lovers.

(2 ratings)
yield 8 serving(s)
prep time 15 Min
cook time 1 Hr 5 Min

Ingredients For coconut macaroon pie

  • 1 c
  • 3
  • 1/2 tsp
  • 1/2 c
    butter softened
  • 1/4 c
  • 1/4 c
  • 1
    9-inch deep dish frozen pie shell, unbaked
  • 2 c
    flaked sweetened coconut

How To Make coconut macaroon pie

  • 1
    Beat sugar, eggs and salt until mixture is lemon colored. Add butter and flour. Blend well. Add milk and fold in 1 cup coconut.
  • 2
    Pour mixture into pie shell. Bake in a slow oven (325 degrees) for about 45 minutes. Top with remaining cup coconut and bake for approximately 20 minutes more or until knife inserted in center comes out clean.
  • 3
    Chill well and serve with whipped cream.
  • 4
    Cover and store leftovers in refrigerator.

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