Coconut Macaroon Pie

If you love the chewy texture of coconut combined with a creamy, dreamy filling, then this Coconut Macaroon Pie is your new go-to dessert. It’s a delightful twist on classic coconut macaroons, baked into a luscious pie that’s perfect for any occasion. With its golden toasted coconut topping and a smooth, sweet custard-like filling, this pie brings together the best of tropical flavors and comforting sweetness in every bite.

Reasons to Love Coconut Macaroon Pie

This Coconut Macaroon Pie is a showstopper for so many reasons. First, it’s incredibly easy to make, requiring just a handful of pantry staples and a pre-baked pie crust to speed things up. The intense coconut flavor shines through, balanced by the subtle almond extract and vanilla, making it irresistible to coconut lovers. It’s also wonderfully versatile — serve it chilled or at room temperature, and watch it disappear in no time. Plus, it’s a fantastic alternative to traditional pies when you want something a little different but equally comforting.

Ingredient Breakdown

• 1 1/2 cups shredded coconut: This is the star ingredient. Use sweetened shredded coconut for that perfect chewy texture and natural sweetness.
• 1 cup sweetened condensed milk: Creates a rich, creamy filling that binds the coconut together and adds sweetness.
• 1 teaspoon vanilla extract: Enhances the overall flavor and adds a warm, fragrant note.
• 1/4 teaspoon salt: Balances the sweetness and elevates the other flavors.
• 1 pre-baked pie crust: A buttery, flaky crust is the foundation. You can use store-bought or homemade.
• 3 large egg whites: Whipped with sugar, they form a light, fluffy meringue topping that contrasts beautifully with the dense coconut filling.
• 1/4 cup granulated sugar: Sweetens the egg whites for the meringue and adds shine and structure.
• 1/2 teaspoon almond extract: Adds a subtle nutty aroma that complements the coconut perfectly.

Tools of the Trade

• Mixing bowls: For combining the coconut filling and whipping the egg whites separately.
• Electric mixer or stand mixer: Essential for whipping the egg whites to stiff peaks.
• Spatula: For folding ingredients gently and spreading the meringue evenly.
• 9-inch pie dish: The perfect size for this recipe.
• Oven: For baking the pie and toasting the meringue topping to golden perfection.

Coconut Macaroon Pie, Made Easy

Step 1: Prepare the Coconut Filling

In a large bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, almond extract, and salt. Stir until everything is well incorporated. This mixture will be thick and sticky — exactly what you want for that rich filling.

Step 2: Pre-bake the Pie Crust

If your pie crust isn’t pre-baked, bake it according to package instructions or your favorite recipe until golden and firm. Let it cool completely before adding the filling.

Step 3: Whip the Egg Whites

In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy. Gradually add the granulated sugar while continuing to beat until stiff, glossy peaks form. This meringue will crown your pie with a light and airy topping.

Step 4: Assemble the Pie

Spread the coconut filling evenly into the cooled pie crust. Then, gently spoon or pipe the meringue over the coconut layer, making sure to cover it completely and create some texture with spatula peaks for that beautiful toasted look.

Step 5: Bake to Perfection

Bake the assembled pie in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until the meringue is golden brown and slightly crisp on top. Keep a close eye to avoid burning.

Step 6: Cool and Serve

Remove the pie from the oven and allow it to cool completely at room temperature. For best results, chill it in the fridge for a couple of hours before slicing. This helps the filling set nicely.

Nutrition-Minded Tweaks

• Swap sweetened shredded coconut for unsweetened to reduce sugar content.
• Use a homemade whole wheat or almond flour crust for added fiber and nutrients.
• Replace granulated sugar in the meringue with a natural sweetener like coconut sugar or a sugar substitute suitable for baking.
• Use egg white powder if you prefer a pantry-stable alternative for whipping meringue.

Troubleshooting Tips

• If your meringue is weeping (liquid pooling on top), make sure you whip the egg whites to stiff peaks and bake the pie immediately after assembling.
• Pie crust gets soggy? Try brushing the crust with a thin layer of melted white chocolate or egg white before filling to create a moisture barrier.
• Filling too runny? Add a bit more shredded coconut to absorb excess moisture before baking.
• Uneven browning on meringue? Rotate the pie halfway through baking for uniform color.

Storage Pro Tips

Store your Coconut Macaroon Pie covered in the refrigerator for up to 3 days. The pie is best enjoyed chilled or at room temperature. If you want to prepare ahead, bake the filling and crust in advance, then add and bake the meringue topping just before serving for maximum freshness and presentation.

Reader Questions

Can I make the pie crust from scratch?

Absolutely! A homemade pie crust adds a lovely buttery flavor that pairs perfectly with the coconut filling. Just make sure to blind bake it until golden and fully cooled before adding the filling to avoid sogginess.

Is the meringue topping necessary?

The meringue adds a beautiful lightness and texture contrast to the dense coconut filling. However, if you prefer, you can skip it and simply sprinkle extra toasted coconut on top before serving.

Can I use fresh coconut instead of shredded?

Fresh coconut can work but will add extra moisture, which might affect the pie’s texture. If using fresh, consider reducing the condensed milk slightly or adding more shredded coconut to balance moisture.

How can I toast the coconut topping?

If you like extra toasted coconut on top, sprinkle some additional shredded coconut over the meringue before baking, or toast some separately in a dry skillet and sprinkle on the cooled pie for a crunchy finish.

Desserts to Finish

• Coconut Macaroons – A simple yet delicious bite-sized coconut treat.
• Greek Honey Pie – A sweet and fragrant dessert with a luscious honey filling.
• Orange Juice Cake – A moist, citrusy cake that pairs beautifully with coconut flavors.

Next Steps

Now that you’ve mastered this easy-to-make Coconut Macaroon Pie, why not experiment with adding chocolate chips to the filling for a tropical-chocolate twist? Or try swapping the almond extract for coconut rum extract to intensify that island vibe. This pie is as adaptable as it is delicious — a perfect recipe to make your own and impress family and friends alike.

From the first bite, you’ll understand why this pie earns a spot on your dessert rotation. With its creamy coconut layers and fluffy toasted meringue, it’s a luscious treat that feels both nostalgic and fresh. Whether you’re serving it for a holiday or a casual weekend gathering, this Coconut Macaroon Pie delivers comfort, flavor, and a little slice of tropical paradise. Happy baking!

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