Chocolate and coconut goodness served up in a flaky shell, this chocolate macaroon pie is the perfect fusion of the classic cookie and pie. The combination makes for one delicious dessert!
All of the things you love about a good macaroon, baked into a pie crust for a perfect fusion of two favorite desserts. That’s right this pie is full of coconut and chocolaty goodness.
Served at room temperature it is like eating a pie version of a chocolate macaroon. Served warm it is like a coconut filled gooey brownie. It’s a winner either way!
I hope you all aren’t sick of me going back and refreshing old posts yet. I figure only about 10 people saw some of these the first time around, so it’s brand new to most of you!
I ran across this one in the archives and decided it had been far too long since I made it last. So I dusted off the recipe and whipped one up. It was as good as I remembered it being!
Don’t mind the fancy china in the pictures. I was making it to take along with us to share and I didn’t want to have to worry gathering up the pie dish before we left. Besides, sometimes using the crust in the tin already is worth every cent! 😉
Now back to the original post from February of 2015:
I have been wanting to make my husband some sort of coconut pie. The problem is, there are so many to choose from. The macaroon pies have been catching my eye, but they are all missing the best part… the chocolate!
Isn’t that what makes the macaroon so yummy? The chocolate dipped bottom is so good.
So I set out to make my own recipe. I thought about trying to put a layer of chocolate under a macaroon topping, but I ended up mixing cocoa in for chocolate throughout.
I also amped up the coconut. After all, that is the key to making it a macaroon.
What I ended up with was a fudgey, coconutty, sweet and rich yummy pie of goodness. If you would have asked me a year or two ago, I would have told you I didn’t like coconut.
Yet, I have always loved Thai curries and I cook with coconut oil. So, I decided to give it a try recently. Low and behold, I like it! I’m glad I opened my mind… or this would have never happened.
The macaroon pies I used as inspiration all said to eat them completely cooled. However, this tastes like a fudgy coconut brownie when eaten warm (not that I would have jumped the gun and tried it or anything!)
If you love simple to make pies, you will also love deep dish toll house pie. It’s like a giant gooey chocolate chip cookie just waiting to be eaten!
- 6 Tablespoons butter, softened
- 2 eggs
- 2 1/2 cups shredded coconut
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 Tablespoon cocoa powder
- 3 Tablespoon flour
- 1 cup sugar
- 1 pie crust
Amount Per Serving: Calories: 289Total Fat: 15gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 47mgSodium: 262mgCarbohydrates: 36gFiber: 2gSugar: 24gProtein: 3g
All nutritional information is estimated and will depend on the exact ingredients you use.