Coconut Macaroon Pie Recipe
This week has gone by so fast, I can't believe it's already Dessert Friday! To celebrate the end of school (and finals) and to reward the girls for their hard work, I decided to bake a pie.
The girls love coconut macaroons, so I decided to prepare a coconut macaroon pie. I made the filling with sweetened shredded coconut flakes and sweetened condensed milk. I served the pie with coconut flavored whipped cream, but I think coconut ice cream would have been even better!
Yields: 6 servings1 pound puff pastry
6 ounces sweetened condensed milk
1 (7-ounce) package sweetened coconut flakes
3 tablespoons all-purpose flour, sifted
2 large egg whites
¼ teaspoon salt
1 teaspoon vanilla extract
½ teaspoon coconut extract
1¼ cups heavy whipping cream, cold
2 tablespoons powdered sugar
Preheat the oven to 375°F.
For the pie shell: Make sure the pastry dough is still cold so it's easy to roll out. Transfer the dough onto a pastry board lined with a sheet of parchment paper. Place another sheet of parchment paper on top of the dough like a sandwich. Using a rolling pin, even out the dough and roll into a 12 x 15" rectangle. Place the dough in a non-stick rectangular (8" x 12") tart mold lined with parchment paper; following the curve of the mold, crimp the dough against the edge. Gently press the dough with your fingers so there are no air bubbles. Leave a little excess above the edge because the dough will settle a bit in the oven. Prick the dough with a fork. Chill in the refrigerator for about 20 minutes.
Note: You could also use 6 individual molds instead.
Making macaroon filling:
In a bowl, coat the coconut flakes in condensed milk. Sprinkle with flour and mix until incorporated.
In a stainless steel mixing bowl, place the egg whites. Add salt. Beat the egg whites for about 2 minutes at medium speed. Increase to the maximum speed and keep beating for another 2-3 minutes until the whites are stiff. Do not overbeat or the texture will become grainy. Add the vanilla extract.
Pour ⅓ of the egg white mixture into the coconut mixture, then gently stir everything to soften the batter. Pour in the rest of the egg whites and, using a wooden spoon, gently fold the egg whites into the coconut to get an airy batter.
Baking the macaroon pie:
Fill the pie shell (or shells) with the macaroon filling. Even it out with a spatula.
Bake for about 5 minutes at 375°F, then lower the heat to 350°F and bake for another 20 minutes.
Remove from the oven and let cool completely to room temperature. The filling will get more firm as it cools down.
For the whipped cream:
Whip the heavy cream (at low speed) for 2-3 minutes until creamy and smooth. Add 2 tablespoons powdered sugar. Increase to maximum speed and keep beating for another 2-3 minutes, until it forms soft peaks. Do not over-beat or the texture will become grainy. Add coconut extract. Whip until well combined.
Serve the pie at room temperature with a dollop of cream on the side.
Garnish with fresh mint leaves and a dusting of powdered sugar.
For more recipes using coconut, click on the link.
Coversely, I've also baked macaroons as the crust of a cheesecake.
This dessert can also be made with chocolate-flavored graham crackers for the crust instead of puff pastry.Published By: on June 7, 2013.