Coconut Macaroon Pie Recipe

A recipe for Coconut Macaroon Pie. This two-crust coconut pie has a thick coconut filling, flavored with almond, that is similar in texture to a very moist coconut macaroon cookie. See also more Recipes from Hawaii, about Hawaii Dining and our Hawaii Travel Guide.

Ingredients

- 1 cup of sugar
- 2 tablespoons plus 1/2 teaspoon of cornstarch
- 2 cups of water
- 1/8 teaspoon of almond extract
- 2 cups of macaroon coconut
- 1 teaspoon of butter
- Prepared double crust for an 8-inch pie

Instructions

Combine sugar and cornstarch. Add water and almond extract. Cook over medium heat until mixture comes to a boil. Remove from heat and stir in coconut. Cool to room temperature. Pour filling into pie crust and dab butter around filling. Cover with top crust and seal. Make slits in the top crust or a single hole in the center to vent steam. Bake at 350 degrees about 40 minutes, or until crust is golden or filling can be seen bubbling through the center hole.

Related Resources

- More Pie Recipes From Hawaii
- Other Dessert Recipes From Hawaii
- Coconut Recipes from Hawaii

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