Macaroon Cherry Pie Recipe
Macaroon Cherry Pie Recipe photo by Taste of Home
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Macaroon Cherry Pie Recipe

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I use homegrown cherries in this bountiful pie with its unique crunchy coconut topping. But I've found that purchased tart cherries yield a dessert that's nearly as delicious. I always bake this pie around Presidents' Day or Valentine's Day, but it's popular with my family in any season.
TOTAL TIME: Prep: 25 min. Bake: 35 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 25 min. Bake: 35 min. + chilling
MAKES: 6-8 servings


  • Pastry for single-crust pie (9 inches)
  • 3 cans (14-1/2 ounces each) pitted tart cherries
  • 1 cup sugar
  • 1/3 cup cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon red food coloring, optional
  • 1 egg, lightly beaten
  • 2 tablespoons milk
  • 1 tablespoon butter, melted
  • 1/4 teaspoon almond extract
  • 1/4 cup sugar
  • 1/8 teaspoon salt
  • 1 cup sweetened shredded coconut
  • 1/2 cup sliced almonds

Nutritional Facts

1 piece: 434 calories, 16g fat (8g saturated fat), 36mg cholesterol, 199mg sodium, 70g carbohydrate (48g sugars, 3g fiber), 5g protein.


  1. Preheat oven to 400°. Line a 9-in. deep-dish pie plate with pastry. Trim to 1/2 in. beyond edge of plate; flute edges. Bake 6 minutes; set aside.
  2. 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 for 2 minutes or until thickened.
  3. 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.
  4. Meanwhile, in a large bowl, combine first six topping ingredients. Stir in coconut and almonds.
  5. Remove foil from pie; spoon topping over pie. Reduce oven to 350°; bake 15-20 minutes or until topping is lightly browned. Cool on a wire rack 1 hour. Chill 4 hours or overnight before cutting. Yield: 6-8 servings.
Originally published as Macaroon Cherry Pie in Country Woman July/August 2000, p29

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lvarner User ID: 35803 264195
Reviewed Apr. 1, 2017

"I love the topping on this pie! The almond extract is a wonderful flavor addition to a cherry pie, and I love the use of coconut too. The sliced amonds add a nice crunch. This pie is wonderful!"

lauriewiltsern User ID: 2527379 252089
Reviewed Aug. 1, 2016

"This is my go to recipe for cherry pie and it's a family favorite! Each summer we drive over two hours to Traverse City, Michigan, to pick tart and sweet cherries. This year my children and I picked 70 lbs! I freeze bags where I have measured out enough for two pies one for our family and one to share."

sjtvice User ID: 2978808 203693
Reviewed Jul. 10, 2013

"My favorite cherry pie!! Have even made the recipe with no crust and putting the filling in custard cups and doubling the topping and dividing between the cup. Delightful!!"

manuahs User ID: 2475434 27302
Reviewed Dec. 24, 2010

"I love the topping on this pie! It was fabulous."

Zinderella58 User ID: 4319199 28146
Reviewed Nov. 27, 2010

"I Love this pie and it's so easy!"

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