Coconut Macaroon Pie | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips
This coconut macaroon pie has a sandy, cookie-like crust & a coconut filling that holds its shape whether you serve slices at room temperature or chilled.
Keywords
- Milk Street
- Food
- Biscuits
Ingredients
- Hot Water Pie Crust
- 225 grams (2½ cups) shredded unsweetened coconut, divided
- 1 14-ounce can coconut milk
- 214 grams (1 cup) white sugar
- 1 tablespoon cornstarch
- 1 tablespoon lime juice
- 1 teaspoon vanilla extract
- ¾ teaspoon table salt
- 4 large eggs
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