Raspberry Coconut Macaroon
"This Raspberry Coconut Macaroon Pie has a juicy and bright raspberry and coconut filling that is topped with a coconut macaroon streusel. The streusel partly bakes into the raspberries creating a layer of raspberry coconut macaroon that is so good!..."
INGREDIENTS
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1-9” single pie dough
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5 cups (20 ounces or 570 grams) frozen or fresh raspberries
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⅔ cups (135 grams) granulated sugar
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3 tablespoons (21 grams) cornstarch
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¼ teaspoon salt
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1 cup unsweetened shredded coconut
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½ teaspoon almond extract
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4 tablespoons (56 grams) unsalted butter
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3/4 cup (150 grams) granulated sugar
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3/4 cup (90 grams) all-purpose flour
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1 cup unsweetened shredded coconut
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Pinch salt
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¼ teaspoon almond extract
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