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Coconut Macaroon Pie

Coconut Macaroon Pie


Coconut Macaroon Pie has a luscious custard filling with oodles of shredded coconut. The coconut on top gets a little bit browned and chewy and is such a wonderful contrast to the super sweetness of the custard.

Coconut Macaroon Pie

This Coconut Macaroon Pie, like many pies, is ridiculously easy to make. That’s why they say easy as pie, isn’t it?

Coconut Macaroon Pie is super sweet with tons of coconut.


The filling can be mixed in just a matter of minutes, using only a bowl and a whisk. You can bake it in a refrigerated pie crust or a homemade pie crust.

I recommend a homemade pie crust. Watch the video below to learn how to make an easy pie crust with White Lily flour from Linda Carman, the director of the Martha White test kitchen. Linda has lots of wonderful tips and you really can’t go wrong with this flaky pie crust. It is so easy!

Coconut Macaroon Pie- super easy to make with lots of coconut flavor.


The filling is made from 2 eggs, a can of sweetened condensed milk, butter, and flour, plus lots of shredded coconut. A little almond extract adds some flavor. The filling needs just 40 to 45 minutes in the oven to set.

Coconut Macaroon Pie- super easy to make with tons of coconut flavor.


If you’re like me, when you see there’s a can of sweetened condensed milk in a recipe, you know you’re going to like it. I mean, does it get any better than sweetened condensed milk?

Coconut Macaroon Pie


For the coconut lover, this Coconut Macaroon Pie is pure heaven. Serve with a dollop of whipped cream for the ultimate coconut dessert. It’s like eating a whole bunch of coconut macaroon cookies in a pie crust!

Coconut Macaroon Pie

Watch the video below to learn how to make my favorite flaky piecrust.

CLICK HERE to see the post for Flaky Pie Crust

Coconut Macaroon Pie

Coconut Macaroon Pie

Coconut Macaroon Pie tastes like lots of macaroon cookies in a pie crust. Tons of coconut flavor!
PREP: 10 minutes
COOK: 40 minutes
TOTAL: 50 minutes
SERVINGS: 8 servings


  • 2 large eggs
  • 1 (14-ounce) can sweetened condensed milk
  • 1/4 cup butter, melted
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt
  • 1/4 cup all-purpose flour
  • 1 (14-ounce) package sweetened shredded coconut
  • 1 unbaked 9-inch pie crust


  • Preheat oven to 350 degrees
  • In a large bowl, whisk together eggs, condensed milk, melted butter, almond extract, and salt.
  • Whisk in flour.
  • Reserve 1/2 cup coconut and stir the rest into the pie filling.
  • Pour pie filling into prepared crust. Sprinkle the reserved coconut on top.
  • Place in oven and bake 40 to 45 minutes or until golden brown and filling is set.


Calories: 480kcal
Author: Christin Mahrlig
Course: Dessert

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Adapted from Taste of Home

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12 thoughts on “Coconut Macaroon Pie”

  1. I am not much of a baker but found a recipe for this pie in a cookbook. It was close but instead of SCM it called for sugar and TWO Cups of milk.. sounded ridiculous but I just thought maybe that is what makes it fluffy. Wrong! After baking for the hour it was completely runny liquid with a soggy crust. So I decided to try again after finding this recipe. It was delicious and I ate instead of drank lol.

  2. Love coconut and can’t wait to make it! About how many days ahead of a holiday can you make it? I saw above that you can refrigerate it but wasn’t sure about how long. Have lots of baking to do! Thanks for any help.

  3. The person for loved this and I am making another one for tonight. Do you refrigerate left overs? Should this be served warm?

    1. Christin
      Christin Mahrlig

      I do refrigerate leftovers and it is personal preference as to whether to serve it cold or warm.

  4. This coconut pie is as good as all that! Very easy to put together, really satisfies the sweet tooth. Definitely try it.

  5. Gayle @ Pumpkin 'N Spice

    The pie looks so pretty, Christin! My mom is a huge fan of coconut, so I need to keep this in mind. I love the custard filling!

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