- Coconut Macaroon Pie
If you like coconut macaroon cookies, you'll love this very delicious and very different pie. I found this recipe years ago in a faded old pamphlet from an insurance company. Since I have a fondness for coconut macaroons, I decided to give it try. I made a few changes, and now it's one of my all-time favorite deserts. It always gets a lot of comments at our house--comments like, "May I please have this recipe?".
- Steven Hicks
- Pastry for 1-crust pie
- ¼ tsp salt
- 4 eggs, separated
- 1½ cups sugar
- ¼ cup milk
- 2 Tbsp butter or margarine, melted
- 1 Tbsp fresh lemon juice
- ¼ tsp almond extract (do not omit)
- 2 cups flaked coconut
Set oven for 350 degrees F. Line a 9-inch glass pie plate with pastry and flute edges or use a ready-made pie crust. Add salt to egg yolks; beat with electric mixer until thick and lemon-colored. Add sugar, 1/2 cup at a time, beating well after each addition. Add milk, butter or margarine, lemon juice and almond extract; blend well. Fold in coconut and stiffly beaten egg whites; turn into pie shell. Bake on a lower rack, approximately 40-45 minutes or until knife inserted comes out clean. Allow to cool before cutting.