Coconut Macaroon Pie features a creamy custard filling studded with shredded coconut. The coconut on top browns slightly and becomes chewy, providing a lovely contrast to the sweet, silky filling.
This Coconut Macaroon Pie is effortless to prepare. The filling comes together in minutes with just a bowl and a whisk, and you can bake it in a store-bought or homemade pie crust.
The filling mixes quickly and bakes to a set, custardy texture in under an hour. It’s an ideal dessert when you want something impressive without a lot of fuss.
Ingredients Needed
- 2 large eggs
- 1 (14-ounce) can sweetened condensed milk
- 1/4 cup butter – melted (salted or unsalted)
- 1/2 teaspoon almond extract – a little goes a long way
- 1/4 teaspoon salt
- 1/4 cup all-purpose flour – helps thicken and set the filling
- 1 (14-ounce) package sweetened shredded coconut
- 1 unbaked 9-inch pie crust – homemade or store-bought
Homemade Pie Crust
A flaky homemade crust makes this pie even better. If you prefer, use a refrigerated crust for convenience. For a reliable, tender crust, follow the simple technique demonstrated in the included video.
Coconut Filling
The filling is a straightforward mixture of eggs, sweetened condensed milk, melted butter, flour, and almond extract, folded together with most of the shredded coconut. Reserve some coconut to sprinkle on top so it toasts and becomes slightly chewy during baking. The pie needs about 40–45 minutes in the oven to set and turn golden at the edges.
A can of sweetened condensed milk gives the filling a rich, caramel-like sweetness and smooth texture. If you love coconut, this pie delivers lots of flavor in every bite.
Serve slices with a dollop of whipped cream for a classic finish. The result is like enjoying a tray of coconut macaroon cookies in pie form—chewy edges, soft center, and an irresistible coconut aroma.
More Easy Pie Recipes
- Butterfinger Pie
- Sugar Cream Pie
- Old-Fashioned Buttermilk Pie
- Chocolate Chess Pie
- Millionaire Pie
Watch the short video below to learn how to make a flaky pie crust that works great for this recipe.
CLICK HERE to see the post for Flaky Pie Crust
Coconut Macaroon Pie
Ingredients
- 2 large eggs
- 1 (14-ounce) can sweetened condensed milk
- 1/4 cup butter, melted
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 1/4 cup all-purpose flour
- 1 (14-ounce) package sweetened shredded coconut
- 1 unbaked 9-inch pie crust
Instructions
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Preheat the oven to 350°F (175°C).
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In a large bowl, whisk together the eggs, sweetened condensed milk, melted butter, almond extract, and salt until smooth.
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Whisk in the flour until fully incorporated.
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Reserve 1/2 cup of the shredded coconut. Stir the remaining coconut into the filling.
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Pour the filling into the prepared pie crust and sprinkle the reserved coconut evenly on top.
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Bake 40–45 minutes, or until the top is golden and the filling is set. Remove from the oven and cool before slicing.
Nutrition
Carbohydrates: 64 g |
Protein: 9 g |
Fat: 34 g
Nutrition information is automatically calculated and should be used only as an approximation.
Adapted from Taste of Home.
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