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Homemade Coconut Macaroon Pie photo

Coconut Macaroon Pie

This Coconut Macaroon Pie is SO EASY! A chewy coconut filling topped with fluffy toasted meringue makes it a tropical, dreamy dessert perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Servings 8 servings

Equipment

  • Mixing bowls
  • Electric mixer or stand mixer
  • Spatula
  • 9-inch pie dish
  • Oven

Ingredients
  

For the Coconut Filling:

  • 1 1/2 cups shredded coconut sweetened
  • 1 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt
  • 1 pre-baked pie crust 9-inch, store-bought or homemade

For the Meringue Topping:

  • 3 large egg whites
  • 1/4 cup granulated sugar

Instructions
 

Prepare the Coconut Filling

  • In a large bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, almond extract, and salt. Stir until well incorporated.

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.

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.

Assemble the Pie

  • Spread the coconut filling evenly into the cooled pie crust. Then gently spoon or pipe the meringue over the coconut layer, covering completely and creating texture with spatula peaks.

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. Watch closely to avoid burning.

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.

Notes

  • Use unsweetened shredded coconut to reduce sugar content if desired.
  • Brush pie crust with melted white chocolate or egg white before filling to prevent sogginess.
  • If meringue weeps, ensure egg whites are whipped to stiff peaks and bake immediately after assembling.
  • Rotate pie halfway through baking to ensure even browning of meringue.
  • Store pie covered in the refrigerator for up to 3 days; serve chilled or at room temperature.
Keyword Coconut, Easy, Meringue, No Bake Filling, Pie