Best Chewy Macaroon Pie Recipes

5-INGREDIENT CHEWY COCONUT MACAROONS

Steps:

• Place the top oven rack in the center position and pre-heat oven to 350°F. Line a large baking sheet with a piece of parchment paper or a Silpat® baking sheet and set aside.
• Using a hand mixer, briskly beat the egg whites until stiff peaks form. Gently fold the honey, vanilla, coconut, and salt into the egg whites with a spatula until thoroughly combined. Do not overwork, but it may require a few folds for the ingredients to start to incorporate with one another.
• Scoop heaping tablespoons of the mixture onto the prepared baking sheet, leaving plenty of space in between to prevent overcrowding.
• Transfer the baking sheet into the oven and bake until the cookies become golden brown on top and around the edges, around 12-14 minutes.
• Remove from oven and cool for 10-15 minutes before serving. Enjoy!

EASY COCONUT MACAROON PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Press pie crust pastry into a 9-inch pie pan.
• Beat sugar, eggs, and salt together in a bowl until smooth. Mix coconut, butter, milk, and flour together in a separate bowl; stir coconut mixture into sugar mixture. Pour mixture into the pie crust.
• Bake in the preheated oven for 1 hour. Allow to cool completely for pie to fully set up.

ALMOND MACAROON CHERRY PIE

Steps:

• Preheat oven to 400F.
• Roll out pie pastry and place in 9 inch pie pan.
• In large bowl, combine pie filling, cinnamon, salt and lemon juice.
• Mix lightly.
• Spoon into crust-lined pie pan.
• Bake 20 minutes.
• Meanwhile, combine all topping ingredients in medium bowl and mix until blended.
• Remove pie from oven after 20 minutes, spread topping evenly over surface, and return pie to oven.
• Bake an additional 15 to 30 minutes, or until crust and topping are golden brown.

CHEWY COCONUT MACAROONS

Steps:

• In a bowl, toss the coconut, flour and salt. Stir in milk and extract until blended (mixture will be thick and sticky)., Drop by level tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 300° just until golden brown, 18-22 minutes. Cool for 2 minutes before removing from pans to wire racks.

CHEWY MACAROON PIE

Steps:

• Preheat oven TO 375°.
• Beat egg yolks and salt together.
• Add sugar, 1/2 cup at a time, until blended.
• Beat in milk, butter, lemon juice and almond extract.
• Beat egg whites until stiff.
• Fold beaten egg whites and coconut into egg yolk mixture.
• Pour filling into pie crust shell.
• Bake for 30 minutes or until knife inserted near rim comes out clean.
• Cool.
• A mouthwatering pie for coconut lovers that separates into a macaroon crust and creamy filling as it bakes.

MACAROON CHERRY PIE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. cast-iron skillet or deep-dish pie plate. Trim to 1/2 in. beyond edge of plate; flute edges. Bake 6 minutes; set aside. , Drain cherries, reserving 1 cup juice. Set cherries aside. In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until blended. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes. , Remove from heat; stir in cinnamon and food coloring if desired. Gently fold in cherries. Pour into crust. Cover edges loosely with foil. Bake at 400° 20 minutes., Meanwhile, in a large bowl, combine first 6 topping ingredients. Stir in coconut and almonds. , Remove foil from pie; spoon topping over pie. Reduce oven to 350°; bake until topping is lightly browned, 15-20 minutes. Cool on a wire rack 1 hour. Chill 4 hours or overnight before cutting.