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Chocolate Macaroon Pie

This Chocolate Macaroon Pie is a showstopper! With a chewy coconut crust and rich chocolate filling, it's the perfect indulgence for any occasion.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate, Coconut, Easy, Sweet
Servings: 8 servings

Ingredients

  • 1 cup all-purpose flour (may substitute 1:1 GF all-purpose flour)
  • 5 cups shredded sweetened coconut
  • 1 teaspoon salt
  • 1 can (14 ounce) sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract (optional)
  • 2 cups semi-sweet or dark chocolate chips (about 12 ounces)
  • 1 cup heavy whipping cream

Instructions

  • Step 1: Preheat the Oven - Start by preheating your oven to 350°F (175°C). A properly heated oven ensures even baking.
  • Step 2: Prepare the Coconut Mixture - In a large mixing bowl, combine the shredded coconut, all-purpose flour, and salt. Mix well to combine all dry ingredients evenly.
  • Step 3: Add the Condensed Milk and Extracts - Pour in the sweetened condensed milk, vanilla extract, and almond extract (if using). Stir until the mixture is fully combined and resembles a thick batter.
  • Step 4: Form the Crust - Transfer the coconut mixture into your pie dish. Press it firmly into the bottom and up the sides to form a crust. Make sure it’s evenly distributed for a beautifully baked shell.
  • Step 5: Bake the Crust - Place the pie crust in the preheated oven and bake for 25-30 minutes or until the edges are golden brown. Keep an eye on it to prevent burning.
  • Step 6: Prepare the Chocolate Filling - While the crust is baking, melt the chocolate chips. You can do this in a microwave-safe bowl in 30-second increments, stirring in between, or use a double boiler on the stovetop.
  • Step 7: Whip the Cream - In a separate bowl, whip the heavy cream until soft peaks form. This will give your filling a luscious texture.
  • Step 8: Combine Chocolate and Cream - Once the chocolate is melted and slightly cooled, fold in the whipped cream gently until fully combined. The mixture should be light and airy.
  • Step 9: Fill the Pie Crust - Carefully pour the chocolate filling into the baked coconut crust, smoothing the top with a spatula.
  • Step 10: Chill the Pie - Refrigerate the pie for at least 4 hours, or overnight if possible. This will allow the filling to set properly.
  • Step 11: Serve and Enjoy! - Once chilled, slice your Chocolate Macaroon Pie, serve, and watch as your guests delight in every bite!

Equipment

  • Mixing Bowls
  • Measuring cups and spoons
  • 9-inch pie dish
  • Electric Mixer
  • Spatula
  • Oven mitts

Notes

  • Store leftovers in the refrigerator for up to 5 days.
  • For a gluten-free option, use gluten-free all-purpose flour.
  • Chill the pie overnight for best results.