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Coconut Macaroon Pie


  • 1 sheet refrigerated pie crust
  • 2 large eggs
  • 1 can (14 ounces) sweetened condensed milk
  • 1/4 cup butter, melted
  • 1 teaspoon almond extract
  • 1/4 teaspoon salt
  • 1/4 cup all-purpose flour
  • 1 package (14 ounces) sweetened shredded coconut


  • 1. Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling.
  • 2. In a large bowl, beat eggs, milk, melted butter, extract and salt until blended. Stir in flour. Reserve 1/2 cup coconut; stir remaining coconut into egg mixture. Transfer to pie crust. Sprinkle with reserved coconut.
  • 3. Bake on a lower oven rack until golden brown and filling is set, 35-45 minutes. Cool on a wire rack.

Nutrition Facts

1 piece: 490 calories, 29g fat (20g saturated fat), 67mg cholesterol, 344mg sodium, 53g carbohydrate (40g sugars, 2g fiber), 7g protein.


Average Rating:
  • Sulen
    Dec 29, 2018
    no blind bake ???? thanks
  • menkens
    Dec 29, 2018
    Carrie -- last ingredient ... 1 package (14 ounces) sweetened shredded coconut
  • Carrie
    Oct 28, 2018
    I don't see coconut in the ingredients
  • Cindy
    Oct 18, 2018
    Can you use any kind of eggs?
  • JMartinelli13
    Mar 12, 2017

    Easy and tastes like the inside of a Mounds bar. I subbed vanilla for the almond due to allergies. Mine took a bit more than 50 minutes, used a Pyrex glass pie plate. Great drizzled with a little dark chocolate.

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