Coconut Macaroon Pie
This Coconut Macaroon Pie is a heavenly blend of coconut and creamy filling, perfect for any occasion!
Servings: 8 servings
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 9-inch unbaked pie crust
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- In a large mixing bowl, whisk together the 2 large eggs. Add the sweetened condensed milk, melted butter, almond extract, and salt. Mix until well combined.
- Sprinkle in the flour and then fold in the sweetened shredded coconut. Ensure that the coconut is evenly distributed throughout the mixture.
- Pour the coconut mixture into the unbaked 9-inch pie crust, spreading it out evenly.
- Place the pie in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the filling is set.
- Once baked, remove the pie from the oven and allow it to cool on a wire rack. Serve at room temperature or chilled, and enjoy every delicious bite of your Coconut Macaroon Pie!
Equipment
- Mixing Bowl
- Whisk
- Measuring cups and spoons
- 9-inch pie dish
- Oven
Notes
- Use light condensed milk to cut calories.
- Try substituting whole wheat flour for added fiber.
- For a dairy-free version, use plant-based butter.