COCONUT MACAROON PIE
Coconut macaroons are divine, but they can be a little messy to make. I turned the batter into a pie filling, and the luscious results speak for themselves. -Becky Mollenkamp, St. Louis, Missouri
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling., In a large bowl, beat eggs, milk, melted butter, extract and salt until blended. Stir in flour. Reserve 1/2 cup coconut; stir remaining coconut into egg mixture. Transfer to pie crust. Sprinkle with reserved coconut., Bake on a lower oven rack until golden brown and filling is set, 35-45 minutes. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 490 calories, Fat 29g fat (20g saturated fat), Cholesterol 67mg cholesterol, Sodium 344mg sodium, Carbohydrate 53g carbohydrate (40g sugars, Fiber 2g fiber), Protein 7g protein.
CLOIE'S COCONUT MACAROON PIE
Many years ago, when I was in grade school, I attended Catholic school. My mom used to bake one of these pies, every couple of weeks, to take to the rectory for the parish priests. It wasn't long before one of the sisters asked me if my mom might bake one of those delicious coconut pies for them too. So, it became a ritual for my mom to bake these and deliver them to the parish priests and nuns every few weeks. She enjoyed doing it and I always secretly thought those coconut pies did "wonders" for my report cards. :-)
Provided by Susie in Texas
Categories Pie
Time 1h5m
Yield 1 9inch pie, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In mixing bowl, combine first 5 ingredients and mix well on medium speed of mixer.
- Reduce speed to low and add milk continuing to mix well.
- Fold in coconut by hand and stir.
- Pour mixture into unbaked pie shell.
- Bake at 325 degrees for 1 hour.
- Cool completely before slicing.
Nutrition Facts : Calories 582.4, Fat 39.1, SaturatedFat 25.6, Cholesterol 116.9, Sodium 489.9, Carbohydrate 54.8, Fiber 3.8, Sugar 35.9, Protein 6.5
CHOCOLATE COCONUT MACAROON PIES
Steps:
- Heat the oven to 350 degrees F.
- Mix the sugar, egg whites, and coconut together. Put a spoonful in each of 24 mini-muffin cups or individual tart molds. Press the dough into the molds to make little cups, with sides and a well for holding the chocolate filling. Bake until golden, about 30 minutes. Let cool completely in the pans, then gently remove.
- To make the filling, place the chopped chocolate in a small bowl. Heat the cream in a small saucepan just until boiling, then pour it over the chocolate and let it sit 1 minute then whisk gently to till glossy to melt the chocolate completely.
- Fill the tarts by pouring in the warm chocolate filling. Sprinkle a few pieces of chopped almond in the center of each tart while they're still warm. Let set at room temperature at least 1 hour before serving, and serve them the same day they are made.
LIGHT AND FLUFFY COCONUT MACAROONS
A great recipe that makes light and fluffy coconut macaroons.
Provided by MMS
Categories Desserts Cookies Macaroon Recipes
Time 35m
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Grease two baking sheets.
- Whisk egg whites in a bowl until frothy; stir in almond extract.
- Combine coconut, sugar, flour, and salt in a large bowl.
- Lightly stir egg white mixture into coconut mixture to form a batter.
- Scoop batter by the tablespoon and drop onto prepared baking sheet.
- Bake cookies in the preheated oven until edges start to brown, about 20 minutes.
- Transfer cookies to wire racks to cool.
Nutrition Facts : Calories 70.8 calories, Carbohydrate 10.4 g, Fat 3.1 g, Fiber 1.1 g, Protein 0.9 g, SaturatedFat 2.9 g, Sodium 53.4 mg, Sugar 7.7 g
EASY COCONUT MACAROON PIE
This is an excellent and easy coconut macaroon pie to make! My family and friends all request it for our gatherings. This pie recipe was given to me when I needed a pie for a bake sale. I usually will triple this recipe and will be able to get 2 deep dish pies.
Provided by dbjajrl
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Press pie crust pastry into a 9-inch pie pan.
- Beat sugar, eggs, and salt together in a bowl until smooth. Mix coconut, butter, milk, and flour together in a separate bowl; stir coconut mixture into sugar mixture. Pour mixture into the pie crust.
- Bake in the preheated oven for 1 hour. Allow to cool completely for pie to fully set up.
Nutrition Facts : Calories 438.2 calories, Carbohydrate 58.7 g, Cholesterol 70.6 mg, Fat 21.6 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 11.6 g, Sodium 386.9 mg, Sugar 43.4 g
CHEWY MACAROON PIE
Make and share this Chewy Macaroon Pie recipe from Food.com.
Provided by Darlene Summers
Categories Pie
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven TO 375°.
- Beat egg yolks and salt together.
- Add sugar, 1/2 cup at a time, until blended.
- Beat in milk, butter, lemon juice and almond extract.
- Beat egg whites until stiff.
- Fold beaten egg whites and coconut into egg yolk mixture.
- Pour filling into pie crust shell.
- Bake for 30 minutes or until knife inserted near rim comes out clean.
- Cool.
- A mouthwatering pie for coconut lovers that separates into a macaroon crust and creamy filling as it bakes.
Nutrition Facts : Calories 303.6, Fat 14.8, SaturatedFat 6.9, Cholesterol 61.6, Sodium 254.9, Carbohydrate 40.2, Fiber 1.2, Sugar 29.1, Protein 3.5
COCONUT MACAROON PIE WITH CHOCOLATE GANACHE
Coconut pie lovers will be in heaven with this delectable pie covered with a rich and silky chocolate ganache. I reminiscent of good old-fashioned candy.-Gilda Lester, Millsboro, Delaware
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Meanwhile, line a 9-in. pie plate with pastry; flute edges. Set aside., In a large bowl, beat egg yolks until slightly thickened. Gradually add sugar, beating on high speed until thick and lemon-colored. Beat in the cream, butter, lemon juice, salt and extract. Fold in coconut., With clean beaters, beat egg whites on medium speed until soft peaks form; beat on high until stiff peaks form. Gradually fold into coconut mixture. Pour into pastry shell., Bake at 375° for 40-50 minutes or until a knife inserted in the center comes out clean (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool completely on a wire rack., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream and corn syrup just to a boil. Pour over chocolate; whisk until smooth. Drizzle over pie. Refrigerate until set.
Nutrition Facts : Calories 575 calories, Fat 39g fat (23g saturated fat), Cholesterol 126mg cholesterol, Sodium 278mg sodium, Carbohydrate 59g carbohydrate (37g sugars, Fiber 3g fiber), Protein 6g protein.
PEEPS® COCONUT MACAROON BROWNIES
These indulgent, drizzled chocolate coconut brownies are a delicious dessert bar everyone will love.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h40m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, leaving extra hanging over sides of pan; spray bottom only with cooking spray. Make brownie batter as directed on box. Spread batter in pan. Bake 36 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
- Meanwhile, in medium bowl, mix coconut, sweetened condensed milk and almond extract. Remove brownies from oven, and carefully spoon and spread coconut mixture evenly over brownies. Bake 14 to 17 minutes longer or until coconut is lightly browned. Cool completely, about 2 hours; remove from pan by lifting sides of foil.
- In small microwavable bowl, microwave chocolate chips and 1/4 teaspoon oil uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; seal bag. Cut small tip from corner of bag; drizzle chocolate over coconut mixture. Top with chicks; let stand about 30 minutes or until chocolate drizzle is set. To serve, cut into 4 rows by 3 rows.
Nutrition Facts : Calories 460, Carbohydrate 65 g, Cholesterol 35 mg, Fat 4, Fiber 2 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 54 g, TransFat 0 g
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