Easy Chocolate Macaroon Pie Recipe
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Welcome to a delectable journey into the world of desserts, where the familiar elegance of coconut macaroons meets a delightful twist in the form of a luscious pie. If you’ve ever found yourself captivated by the delicate sweetness of coconut macaroons and the irresistible allure of a chocolate-infused crust, then this recipe is a treat you won’t want to miss. Get ready to discover the harmonious blend of textures and flavors that come together in perfect harmony, creating a Chocolate Macaroon Pie with a chocolate crust that’s sure to leave your taste buds dancing.
Imagine sinking your fork into a chocolatey abyss, the richness of the cocoa crust giving way to a symphony of coconut’s tropical notes. With every bite, you’ll experience the satisfying contrast between the crumbly, chocolate-laden base and the moist, chewy allure of coconut macaroons that adorn the top. But this is more than just a culinary masterpiece; it’s a journey through taste and texture, a dessert that celebrates the union of simplicity and sophistication. As you embark on the adventure of making this Chocolate Macaroon Pie with a chocolate crust, let the aromatic hints of coconut and the indulgent cocoa embrace take you on a voyage that redefines dessert bliss. Whether you’re a seasoned baker or a newcomer to the kitchen, this recipe is your invitation to create a dessert masterpiece that’s equally worthy of special occasions and every day delights.
Ingredients You Will Need
- Unsweetened Chocolate Squares
- Butter
- Eggs
- Sugar
- Flour
- Vanilla
- Sweetened Condensed Milk
- Flaked or Shredded Coconut
Equipment You May Need
- Measuring Cups and Spoons
- Saucepan
- Wooden Spoon
- 9-Inch Pie plate
- Mixing Bowl
- Spoon
- Cooling Rack
- Pie Server
Frequently Asked Questions
How do I prevent the coconut topping from burning while baking? To prevent the coconut topping from burning, you can cover the pie loosely with aluminum foil during the last few minutes of baking or adjust the oven temperature as needed.
Can I make this pie ahead of time? Yes, you can prepare the pie ahead of time and store it in the refrigerator. The flavors might even meld better after chilling for a few hours.
Can I freeze Chocolate Macaroon Pie? Yes, you can freeze the pie before or after baking. Wrap it well in plastic wrap and aluminum foil to prevent freezer burn. Thaw the frozen pie in the refrigerator before serving.
Can I add other ingredients to the coconut topping, like nuts or dried fruit? Absolutely! Feel free to customize the coconut topping with ingredients like chopped nuts, dried fruit, or even a drizzle of caramel for added flavor and texture.
Can I substitute coconut oil for butter in the crust? While coconut oil can work as a substitute, it might affect the texture and flavor of the crust. Butter provides a rich flavor and helps bind the crust together, so keep that in mind when making substitutions.
Substitutions and Variations
Mocha Flair: Incorporate coffee flavor by adding a tablespoon of instant coffee or espresso powder to the chocolate crust or the coconut filling.
Almond Joy Inspiration: Add mini chocolate chips and chopped almonds to the coconut filling for a pie reminiscent of the popular Almond Joy candy bar.
Rocky Road Delight: Mix mini marshmallows and chopped nuts into the coconut filling for a delightful rocky road pie variation.
Other Recipes You May Enjoy
If you like coconut, you might also like my Old Fashioned Coconut Cream Pie or my Corn Flake Macaroons. You may like this Coconut Bread, too. Another pie you might enjoy is my Strawberry Cream Pie.
Final Thoughts
Chocolate Macaroon Pie is the perfect dessert for those who love chocolate and coconut. The crust is almost like a brownie and so simple to make. No rolling or stretching dough is required. It is great for people with minimal baking skills. We will definitely be making it again.
Chocolate Macaroon PIe
Ingredients
- 3 Ounces Unsweetened Chocolate Squares
- ½ Cup Butter
- 3 Eggs slightly beaten
- ¾ Cup Sugar
- ½ Cup Flour sifted
- 1 teaspoon Vanilla
- ⅔ Cup Sweetened Condensed Milk
- 2⅔ Cup Coconut shredded
Instructions
- Preheat oven to 350℉.
- Spray a 9-inch pie plate with cooking spray and set aside.
- Melt the chocolate and the butter in a saucepan over low heat, stirring constantly.
- Stir in eggs, sugar, flour, and vanilla.
- Pour into greased 9-inch pie plate.
- Stir sweetened condensed milk and coconut together.
- Spoon the coconut mixture over the chocolate mixture carefully, leaving a ¾-1 inch border.
- Bake at 350℉ for 30 minutes.
- Cool completely on a wire rack before serving.
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Sweetened shredded coconut or unsweetened?
I use sweetened, but you can use either one.
I love coconut and I love chocolate I can’t wait to try this recipe thank you
Enjoy! It’s delicious. 🙂
This is wonderful like a brownie with coconut nothing better
Hi Sheryl,
Isn’t it delicious? I’m happy to hear you enjoyed it. 🙂
Best,
Heidi (aka Lulu)
Can I use dark chocolate chips instead of chocolate pieces?
Hi Tamara,
Great question. If you don’t have unsweetened chocolate, you can use ½ cup dark chocolate chips (about 70% cacao) instead. Reduce the sugar by 3 tablespoons to balance the sweetness. For a deeper cocoa flavor, stir in 1 teaspoon of unsweetened cocoa powder with the flour. The pie will have a slightly sweeter finish. I hope that helps! Enjoy.
Best,
Heidi (aka Lulu)
I made it 2 days ahead of the holiday. How should you store it? Counter or fridge?
Hello Mgav,
Fridge is best. Because it contains eggs and sweetened condensed milk, it’s safest stored in the fridge. Cover it tightly. Use plastic wrap, foil, or an airtight pie container to keep it from drying out and to protect the coconut layer. Chill up to 3–4 days. It will still taste great and hold its texture. Before Serving: Let it sit at room temperature for 20–30 minutes so the chocolate layer softens slightly. If you prefer it firmer, serve it straight from the fridge; both ways work! I hope this helps. Enjoy! 🙂
Best,
Heidi (aka Lulu)