Name: Chocolate Macaroon Pie
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 cup all-purpose flour (substitute with gluten-free if needed); 5 cups shredded sweetened coconut; 1 teaspoon salt; 1 14-ounce can sweetened condensed milk; 2 teaspoons vanilla extract; 1 teaspoon almond extract (optional); 2 cups semi-sweet or dark chocolate chips (your favorite brand); 1 cup heavy whipping cream

Indulging in a slice of Chocolate Macaroon Pie is like taking a sweet journey to a coconut paradise, where luscious chocolate meets the delightful chewiness of sweetened coconut. This pie is not just a dessert; it’s an experience that blends textures and flavors in a way that will have everyone coming back for seconds. Imagine a rich, chocolatey filling nestled within a coconut base that is both crispy and chewy. Whether you’re celebrating a special occasion or simply craving something decadent, this Chocolate Macaroon Pie will surely impress.

Why This Chocolate Macaroon Pie Stands Out

This Chocolate Macaroon Pie is a delightful blend of flavors and textures. The star of the show is undoubtedly the shredded coconut, which forms a beautifully chewy crust. The chocolate filling is rich and creamy, creating a perfect balance with the sweetness of the coconut. What makes this recipe particularly appealing is its simplicity. With just a handful of ingredients, you can create a pie that looks and tastes like it came from a gourmet bakery. It’s a stunning dessert that’s sure to wow your friends and family, and it’s easy enough to whip up for a weeknight treat or a fancy dinner party.

What’s in the Bowl

1 cup (83g) all-purpose flour – Provides structure to the crust. You can substitute it with a 1:1 gluten-free all-purpose flour if needed.
5 cups (550g) shredded sweetened coconut – This is the heart of our pie, adding texture and sweetness.
1 teaspoon salt – Enhances the flavors of the other ingredients.
1 (14-ounce can) sweetened condensed milk – Adds creaminess and sweetness to the filling.
2 teaspoons vanilla extract – Provides a warm, aromatic flavor.
1 teaspoon almond extract (optional) – Adds a subtle nutty flavor that complements the coconut.
2 cups (340g) semi-sweet or dark chocolate chips – For a rich chocolate filling; use your favorite brand.
1 cup (237ml) heavy whipping cream – Creates a luscious texture in the filling.

Prep & Cook Tools

Mixing bowls – For combining the ingredients.
9-inch pie dish – To hold your beautiful pie.
Measuring cups and spoons – For accurate ingredient measurements.
Rubber spatula – For mixing and scraping down the sides of the bowl.
Whisk – For blending the wet ingredients smoothly.
Oven – Preheated to ensure a perfect bake.

Cooking Chocolate Macaroon Pie: The Process

Step 1: Preheat the Oven

Begin by preheating your oven to 350°F (175°C). This ensures that your Chocolate Macaroon Pie will bake evenly.

Step 2: Prepare the Coconut Crust

In a large mixing bowl, combine the shredded coconut, all-purpose flour, and salt. Mix well to ensure the flour is evenly distributed throughout the coconut.

Step 3: Add the Wet Ingredients

Pour in the sweetened condensed milk, vanilla extract, and almond extract (if using). Stir with a rubber spatula until everything is well combined. The mixture should be sticky and cohesive.

Step 4: Form the Pie Crust

Grease your 9-inch pie dish lightly. Press the coconut mixture firmly into the bottom and up the sides of the dish to form a crust. Ensure that it is evenly packed and that there are no gaps.

Step 5: Bake the Crust

Place the pie crust in the preheated oven and bake for about 15-20 minutes, or until the edges are golden brown. Keep an eye on it to prevent burning.

Step 6: Prepare the Chocolate Filling

While the crust is baking, place the chocolate chips and heavy whipping cream in a medium saucepan over low heat. Stir continuously until the chocolate is melted and the mixture is smooth and creamy. Remove from heat and let it cool slightly.

Step 7: Fill the Pie Crust

Once the crust is done baking, remove it from the oven and let it cool for a few minutes. Pour the melted chocolate mixture into the baked coconut crust, spreading it evenly.

Step 8: Chill the Pie

Refrigerate the pie for at least 2 hours or until the chocolate filling is set. This step is crucial for achieving the perfect slice.

Step 9: Serve and Enjoy

Once the pie is set, slice it into wedges and serve. You can garnish with additional whipped cream or toasted coconut flakes for an extra touch.

International Equivalents

1 cup (83g) all-purpose flour – 83g flour (UK: 83g plain flour)
5 cups (550g) shredded sweetened coconut – 550g shredded coconut (UK: 550g desiccated coconut)
1 (14-ounce can) sweetened condensed milk – 396g sweetened condensed milk (UK: 397g tin)
2 cups (340g) semi-sweet or dark chocolate chips – 340g chocolate chips (UK: 340g dark chocolate chunks)

Behind-the-Scenes Notes

This Chocolate Macaroon Pie can be made a day in advance, making it a great option for parties.
If you prefer a more intense chocolate flavor, feel free to use dark chocolate chips.
Experiment with different extracts; coconut extract can amplify the coconut flavor even more.
For a fun twist, add a pinch of sea salt on top of the chocolate filling before chilling for a salted chocolate experience.

Keep It Fresh: Storage Guide

Store any leftover Chocolate Macaroon Pie in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, you can freeze slices wrapped in plastic wrap and then placed in a freezer-safe container for up to 2 months. Simply thaw in the refrigerator before serving.

Reader Q&A

Can I use unsweetened coconut instead of sweetened?

Yes, you can use unsweetened coconut, but you may want to adjust the amount of sweetened condensed milk to taste, as the pie will be less sweet than using sweetened coconut.

What can I substitute for heavy whipping cream?

You can use coconut cream, which will give a rich texture that complements the coconut flavor. Alternatively, a non-dairy heavy cream can be used for a similar effect.

Can I make this pie gluten-free?

Absolutely! Just substitute the all-purpose flour with a 1:1 gluten-free all-purpose flour blend, and you’re good to go!

How do I know when the pie is set?

Once chilled, the filling should be firm to the touch but still slightly soft in the center. It will continue to set as it cools in the refrigerator.

More Recipes You’ll Love

Final Bite

This Chocolate Macaroon Pie is not just another dessert; it’s a celebration of flavors that will transport you to a tropical getaway with every bite. The combination of the chewy coconut crust and the rich chocolate filling offers a delightful contrast that is sure to please any palate. Whether you’re sharing it with loved ones or savoring a slice all to yourself, this pie will not disappoint. With its simple ingredients and straightforward preparation, it’s a treat that everyone can enjoy. So, gather your ingredients, follow the steps, and treat yourself to this heavenly Chocolate Macaroon Pie!