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Coconut Macaroon Pie
(also called Double Crust Coconut Pie)
This two-crust coconut pie has a thick coconut filling,
flavored with almond, that is similar in texture to a
very moist coconut macaroon cookie.
Ingredients for Coconut Macaroon Pie
1 cup of sugar
2 tablespoons plus 1/2 teaspoon of cornstarch
2 cups of water
1/8 teaspoon of almond extract
2 cups of macaroon coconut
1 teaspoon of butter
Prepared double crust for an 8-inch pie
Instructions for Coconut Macaroon Pie
Combine sugar and cornstarch. Add water and almond extract.
Cook over medium heat until mixture comes to a boil. Remove
from heat and stir in coconut. Cool to room temperature.
Pour filling into pie crust and dab butter around filling.
Cover with top crust and seal. Make slits in the top crust
or a single hole in the center to vent steam. Bake at 350
degrees about 40 minutes, or until crust is golden or
filling can be seen bubbling through the center hole.
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See also:
More Hawaiian Pie Recipes
Hawaiian Dessert Recipes
Alphabetical Index to All Recipes
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Related Links
Hawaiian Food Recipes
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