This version of a coconut macaroon in pie form has a buttery coconut center with
crunchy almonds baked into a prepared pie shell and topped with fresh raspberries,
a simple semi-sweet chocolate sauce and more toasted, chopped almonds. Its colorful
and festive for the holidays.
1 cup whole natural almonds
1 (9-inch) prepared deep dish pie crust, unthawed
5 tablespoons unsalted butter, melted
2 cups flaked sweetened coconut
1/4 teaspoon salt
2 tablespoons almond milk
1/4 cup all-purpose flour
1 cup sugar
1/2 teaspoon almond extract
2 eggs, slightly beaten
1 cup fresh red raspberries
Almond Chocolate Sauce
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
1 teaspoon almond extract
Coconut Almond Macaroon Pie: Heat oven to 350 degrees F.
Roughly chop almonds and place in bottom of pie shell.
Combine melted butter, coconut, salt, almond milk, flour, sugar, almond extract
and slightly beaten eggs in a medium-sized mixing bowl and stir. Pour coconut mixture
into pie crust, covering almonds.
Bake for 50 to 55 minutes, or until firm. Cool.
Slice, plate and top with Almond Chocolate Sauce, slivered almonds and fresh
Almond Chocolate Sauce: Place chocolate chips in a small mixing bowl.
In a small
saucepan bring the heavy cream just to a boil. Pour boiling hot cream mixture over
chocolate chips and whisk until the sauce is smooth.
Stir in almond extract and
serve immediately or store in the refrigerator for up to 5 days.