This recipe combines the rich decadence of coconut macaroons and fudgy brownies. A simple macaroon mixture creates a crisp and chewy pie crust that’s loaded with toasted coconut flavor. It’s the perfect base for the rich brownie filling. Don’t forget to finish it off with a healthy dollop of whipped cream.
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 20 min |
| Yield: | 6 to 8 slices of pie |
Ingredients
- Cooking spray
- 1 large egg white
- 1/4 cup granulated sugar
- 1/2 teaspoon pure almond extract
- Pinch of salt
- 1 7-ounce bag sweetened shredded coconut (about 2 packed cups)
- 4 tablespoons unsalted butter
- 3 ounces semisweet chocolate, finely chopped
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon pure almond extract
- 1/4 teaspoon salt
- 3/4 cup almond flour
- 3/4 cup cold heavy cream
- 3 tablespoons confectioners’ sugar
Instructions
- Make the crust: Preheat the oven to 325˚ F. Coat a 9-inch pie pan with cooking spray. Whisk the egg white, granulated sugar, almond extract and salt in a medium bowl until frothy. Add the coconut and stir to combine. Press the mixture into the bottom and up the sides of the pie pan, then transfer to a baking sheet. Bake, rotating the pan occasionally, until the crust is golden brown around the edges and dry and lightly toasted in the center, 25 to 30 minutes. Transfer to a rack and let cool slightly.
- Make the filling: Combine the butter and chocolate in a medium saucepan over medium-low heat. Cook, stirring, until melted and smooth, about 2 minutes. Remove from the heat and whisk in the brown sugar and granulated sugar until combined. Whisk in the eggs, almond extract and salt. Whisk in the almond flour until smooth.
- Pour the filling into the crust. Loosely wrap a strip of foil around the crust edge to prevent it from over-browning. Bake on the baking sheet until a toothpick inserted into the center of the pie comes out mostly clean, about 30 minutes (the filling will crack slightly in spots). Transfer to the rack and let cool completely.
- Make the topping: Whisk the heavy cream and confectioners’ sugar in a medium bowl until soft peaks form. Spoon over the pie before serving.
Nutrition Facts
| Serving Size | 1 of 7 servings |
| Calories | 574 |
| Total Fat | 38 g |
| Saturated Fat | 21 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 3 g |
| Sugar | 52 g |
| Protein | 7 g |
| Cholesterol | 99 mg |
| Sodium | 217 mg |
Reviews
Should have baked longer, could have used the extra 15 minutes. Served with strawberries with the cream to cut the sweetness from the coconut. Delicious.
I liked it, but it had a little too much almond extract for my taste. I might replace some of that with coconut extract if I made it again
Excellent! We had to bake it for another 15 minutes, and you will want to make sure you cover the edges with foil. Such a yummy recipe!
OMG, this was so good!