12 Delicious Easy Coconut Macaroon Pie Recipes

Just when you thought coconut macaroons couldn’t get any better, we’ve whipped up 12 Delicious Easy Coconut Macaroon Pie Recipes that are sure to dazzle your taste buds! Perfect for home cooks looking for a sweet escape, these pies blend the chewy goodness of macaroons with the creamy delight of pie. Whether you’re a baking novice or a dessert aficionado, there’s a recipe here waiting to become your new favorite. Let’s dive in!

Classic Easy Coconut Macaroon Pie

Craving a dessert that’s as easy to make as it is to devour? Look no further than this Classic Easy Coconut Macaroon Pie, a foolproof recipe that promises to deliver all the sweet, chewy goodness of macaroons in pie form. Perfect for those who believe that more coconut is always the answer!

Ingredients

• 1 1/2 cups sweetened shredded coconut
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 tsp salt
• 2 large egg whites
• 1 tsp vanilla extract
• 1 pre-made 9-inch pie crust

Instructions

1. Preheat your oven to 350°F (175°C) and place the pie crust in a 9-inch pie dish, crimping the edges for a decorative touch.
2. In a large bowl, combine 1 1/2 cups sweetened shredded coconut, 1/2 cup granulated sugar, 1/4 cup all-purpose flour, and 1/4 tsp salt, mixing well to ensure all ingredients are evenly distributed.
3. Add 2 large egg whites and 1 tsp vanilla extract to the bowl, stirring until the mixture is cohesive and slightly sticky.
4. Transfer the coconut mixture into the prepared pie crust, spreading it evenly with the back of a spoon or a spatula.
5. Bake for 25-30 minutes, or until the top is golden brown and the edges are slightly crispy.
6. Allow the pie to cool on a wire rack for at least 30 minutes before slicing to ensure clean cuts.

Now, this pie is a textural dream—crispy on the outside, chewy in the middle, and bursting with coconut flavor. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. Never has dessert felt so right!

Chocolate Drizzled Easy Coconut Macaroon Pie

Absolutely no one can resist the sweet, chewy allure of this dessert that’s like a tropical vacation in every bite. Imagine a pie that’s so easy, it practically makes itself, yet so decadent, it’ll have your guests thinking you slaved over it for hours.

Ingredients

• 2 cups sweetened shredded coconut
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 tsp salt
• 2 large egg whites
• 1 tsp vanilla extract
• 1/2 cup semi-sweet chocolate chips
• 1 tsp coconut oil

Instructions

1. Preheat your oven to 325°F and lightly grease a 9-inch pie plate.
2. In a large bowl, mix together 2 cups sweetened shredded coconut, 1/2 cup granulated sugar, 1/4 cup all-purpose flour, and 1/4 tsp salt until well combined.
3. Stir in 2 large egg whites and 1 tsp vanilla extract until the mixture is evenly moistened.
4. Press the mixture firmly into the prepared pie plate, forming an even layer.
5. Bake for 25-30 minutes, or until the edges are golden brown and the center is set.
6. Let the pie cool completely on a wire rack before drizzling with chocolate.
7. In a small microwave-safe bowl, melt 1/2 cup semi-sweet chocolate chips with 1 tsp coconut oil in 30-second intervals, stirring until smooth.
8. Drizzle the melted chocolate over the cooled pie in a zigzag pattern.
9. Allow the chocolate to set at room temperature for about 10 minutes before slicing.

Now, this pie is a textural dream—crispy on the edges, chewy in the middle, with a rich chocolate finish that’s downright addictive. Serve it up with a scoop of vanilla ice cream for a contrast that’s as dramatic as a sunset over the ocean.

Almond Crusted Easy Coconut Macaroon Pie

Venture into the realm of desserts where simplicity meets extravagance with this almond-crusted, coconut-filled delight that’s bound to make your taste buds dance with joy. It’s the kind of pie that whispers sweet nothings to you, promising a tropical escape with every bite.

Ingredients

• 1 1/2 cups shredded coconut
• 1/2 cup almond flour
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup sliced almonds

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie pan.
2. In a medium bowl, mix 1 1/2 cups shredded coconut, 1/2 cup almond flour, 1/4 cup granulated sugar, and 1/4 tsp salt until well combined.
3. Pour 1/2 cup melted unsalted butter into the dry ingredients and stir until the mixture resembles wet sand.
4. Press the mixture firmly into the bottom and up the sides of the prepared pie pan to form the crust.
5. Bake the crust for 10 minutes, or until it’s lightly golden. Tip: Use the back of a spoon to smooth the crust for an even bake.
6. While the crust bakes, whisk 2 large eggs and 1 tsp vanilla extract in a small bowl until frothy.
7. Remove the crust from the oven and pour the egg mixture over it, spreading evenly.
8. Sprinkle 1/4 cup sliced almonds on top for that extra crunch and visual appeal. Tip: Toast the almonds beforehand for a deeper flavor.
9. Return the pie to the oven and bake for another 20 minutes, or until the filling is set and the top is golden brown. Tip: Check for doneness by gently shaking the pan; the center should barely jiggle.

Unbelievably easy yet impressively elegant, this pie boasts a crispy almond crust with a chewy, coconutty heart. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream to elevate it from simply delicious to downright decadent.

Vegan Easy Coconut Macaroon Pie

Now, who said vegans can’t have their pie and eat it too? Dive fork-first into this dreamy Vegan Easy Coconut Macaroon Pie, where every bite is a tropical vacation for your taste buds—no passport required.

Ingredients

• 1 1/2 cups shredded coconut
• 1/2 cup coconut sugar
• 1/4 cup coconut oil, melted
• 1/4 cup almond flour
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/4 cup aquafaba
• 1/4 tsp cream of tartar

Instructions

1. Preheat your oven to 350°F and grease a 9-inch pie dish lightly with coconut oil.
2. In a large bowl, mix together the shredded coconut, coconut sugar, melted coconut oil, almond flour, salt, and vanilla extract until well combined.
3. Press the mixture firmly into the bottom and up the sides of the prepared pie dish to form the crust. Tip: Use the bottom of a measuring cup to smooth it out evenly.
4. Bake the crust for 10 minutes, or until it’s lightly golden. Let it cool while you prepare the filling.
5. In a clean, dry bowl, whip the aquafaba and cream of tartar with an electric mixer on high speed until stiff peaks form, about 5 minutes. Tip: Ensure your bowl and beaters are grease-free for the best volume.
6. Gently fold the whipped aquafaba into the coconut mixture until just combined. Tip: Overmixing can deflate the aquafaba, so be gentle.
7. Spread the filling evenly over the cooled crust and bake for 25 minutes, or until the top is golden and set.
8. Let the pie cool completely on a wire rack before slicing.

Fluffy, coconutty, and just the right amount of sweet, this pie is a showstopper. Serve it with a drizzle of dark chocolate or a scoop of vegan ice cream for an extra indulgent treat.

Gluten-Free Easy Coconut Macaroon Pie

Oh, the joys of finding a dessert that’s both a crowd-pleaser and a cinch to whip up! This gluten-free marvel is your ticket to pie heaven, no flour needed, just pure, unadulterated coconut bliss.

Ingredients

• 2 cups shredded coconut
• 1/2 cup coconut flour
• 1/2 cup coconut oil, melted
• 1/2 cup honey
• 3 large eggs
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch pie pan with coconut oil.
2. In a large bowl, mix together the shredded coconut and coconut flour until well combined.
3. Add the melted coconut oil, honey, eggs, vanilla extract, and salt to the bowl. Stir until the mixture is uniform. Tip: If the mixture feels too dry, a splash of coconut milk can bring it together.
4. Press the mixture firmly into the prepared pie pan, ensuring an even layer. Tip: Use the back of a spoon or a measuring cup to smooth the surface for a professional finish.
5. Bake for 20-25 minutes, or until the edges are golden brown and the center is set. Tip: Keep an eye on it after 20 minutes to prevent over-browning.
6. Allow the pie to cool completely in the pan before slicing to ensure clean cuts.

Absolutely divine, this pie boasts a chewy center with crispy edges, a perfect balance of sweet and savory. Serve it with a dollop of whipped coconut cream for an extra tropical twist.

Lemon Zest Easy Coconut Macaroon Pie

Oh, buckle up, buttercup, because we’re about to dive into a dessert that’s as easy as pie—literally! This Lemon Zest Easy Coconut Macaroon Pie is your ticket to impressing everyone at the potluck without breaking a sweat. It’s the perfect blend of zesty, sweet, and downright delicious.

Ingredients

• 1 1/2 cups sweetened shredded coconut
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 tsp salt
• 3 large egg whites
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 1 pre-made 9-inch pie crust

Instructions

1. Preheat your oven to 350°F (175°C) to get it ready for baking magic.
2. In a large bowl, mix together 1 1/2 cups sweetened shredded coconut, 1/2 cup granulated sugar, 1/4 cup all-purpose flour, and 1/4 tsp salt until well combined.
3. Add 3 large egg whites and 1 tsp vanilla extract to the bowl, stirring until the mixture is evenly moistened.
4. Gently fold in 1 tbsp lemon zest for that bright, citrusy kick.
5. Spoon the mixture into the 9-inch pre-made pie crust, spreading it out evenly with the back of a spoon.
6. Bake for 25-30 minutes, or until the top is golden brown and the center is set.
7. Let the pie cool on a wire rack for at least 30 minutes before slicing to allow it to set properly.

Who knew something so simple could taste like a slice of heaven? The texture is a dreamy cross between chewy and crisp, with the lemon zest adding a refreshing twist. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Pineapple Infused Easy Coconut Macaroon Pie

Oh, buckle up, buttercup, because we’re about to take your taste buds on a tropical vacation with this pineapple-infused easy coconut macaroon pie that’s as breezy to make as it is to devour. Imagine the sweet, tangy punch of pineapple doing the cha-cha with the rich, toasty coconut in a pie that’s so simple, it practically makes itself while you binge-watch your favorite show.

Ingredients

• 1 1/2 cups sweetened shredded coconut
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 tsp salt
• 2 large egg whites
• 1/2 tsp vanilla extract
• 1/2 cup crushed pineapple, drained
• 1 pre-made 9-inch pie crust

Instructions

1. Preheat your oven to 350°F (175°C) and place the pie crust in a 9-inch pie dish, crimping the edges for a fancy finish.
2. In a large bowl, mix together 1 1/2 cups sweetened shredded coconut, 1/2 cup granulated sugar, 1/4 cup all-purpose flour, and 1/4 tsp salt until well combined.
3. Stir in 2 large egg whites and 1/2 tsp vanilla extract into the coconut mixture until everything is evenly moistened.
4. Gently fold in 1/2 cup crushed pineapple, drained, being careful not to overmix to keep those pineapple bits chunky for texture.
5. Spoon the mixture into the prepared pie crust, spreading it out evenly with the back of a spoon.
6. Bake for 25-30 minutes, or until the top is golden brown and the filling is set. Tip: If the edges of the crust start browning too quickly, cover them with strips of aluminum foil.
7. Let the pie cool on a wire rack for at least 30 minutes before slicing. Tip: For cleaner slices, dip your knife in hot water and wipe it dry between cuts.
8. Serve slightly warm or at room temperature. Tip: A dollop of whipped cream or a scoop of vanilla ice cream on top takes this pie from great to ‘can I get your recipe?’ levels of amazing.

So, there you have it—a pie that’s a crunchy, chewy, tropical dream with a texture that’s as unpredictable as your last relationship. The pineapple keeps it moist, while the coconut adds a toasty crunch that’ll have you coming back for just one more slice… or three.

Dark Chocolate Easy Coconut Macaroon Pie

Oh, buckle up, buttercup, because we’re about to dive into a dessert that’s as easy as pie—literally! This Dark Chocolate Easy Coconut Macaroon Pie is the love child of your favorite candy bar and that tropical vacation you’re still dreaming about. It’s rich, it’s chewy, and it’s ridiculously simple to whip up, making it the perfect last-minute hero for your next dinner party or a sneaky midnight snack.

Ingredients

• 1 1/2 cups sweetened shredded coconut
• 1/2 cup dark chocolate chips
• 1/4 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch pie pan.
2. In a large bowl, mix together the shredded coconut, melted butter, sugar, egg, vanilla extract, and salt until well combined.
3. Press the mixture firmly into the prepared pie pan, creating an even layer.
4. Bake for 20-25 minutes, or until the edges are golden brown and the center is set.
5. Remove from the oven and let it cool for 10 minutes.
6. Sprinkle the dark chocolate chips evenly over the top of the warm pie.
7. Let the pie sit for 5 minutes to allow the chocolate to melt, then spread it evenly with a spatula.
8. Cool completely before slicing to allow the chocolate to set.

Absolutely divine, this pie offers a crunchy exterior with a soft, chewy center, all smothered in a layer of melted dark chocolate. Serve it with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy it as is for a pure coconut-chocolate bliss experience.

Raspberry Swirl Easy Coconut Macaroon Pie

Hold onto your hats, dessert lovers, because we’re about to dive into a pie that’s as easy to make as it is to devour. This Raspberry Swirl Easy Coconut Macaroon Pie is the perfect blend of tart and sweet, with a texture that’ll have you coming back for seconds (or thirds, no judgment here).

Ingredients

• 1 1/2 cups sweetened shredded coconut
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 tsp salt
• 3 large egg whites
• 1 tsp vanilla extract
• 1/2 cup raspberry jam
• 1 pre-made 9-inch pie crust

Instructions

1. Preheat your oven to 350°F (175°C) and place the pie crust in a 9-inch pie dish, crimping the edges as desired.
2. In a large bowl, mix together the shredded coconut, granulated sugar, flour, and salt until well combined.
3. Add the egg whites and vanilla extract to the bowl, stirring until the mixture is evenly moistened.
4. Spread the raspberry jam evenly over the bottom of the pie crust.
5. Drop spoonfuls of the coconut mixture over the jam, then gently spread to cover the jam completely.
6. Bake for 25-30 minutes, or until the top is golden brown and the jam is bubbling around the edges.
7. Allow the pie to cool on a wire rack for at least 1 hour before serving to let the filling set.

Zesty and vibrant, this pie offers a delightful contrast between the chewy coconut topping and the tangy raspberry swirl beneath. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Salted Caramel Easy Coconut Macaroon Pie

Alright, buckle up, buttercups, because we’re about to dive into a dessert that’s so easy, it practically makes itself while you binge-watch your favorite show. This pie is the love child of a coconut macaroon and a salted caramel tart, and it’s here to make your taste buds do a happy dance.

Ingredients

• 1 1/2 cups sweetened shredded coconut
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 1/3 cup unsalted butter, melted
• 1 can (14 oz) sweetened condensed milk
• 1 tsp vanilla extract
• 1/2 cup salted caramel sauce
• 1/4 tsp sea salt flakes

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish.
2. In a medium bowl, mix together 1 1/2 cups sweetened shredded coconut, 1/4 cup granulated sugar, and 1/4 tsp salt until well combined.
3. Stir in 1/3 cup melted unsalted butter until the mixture resembles wet sand. Tip: Press the mixture firmly into the pie dish to create a solid crust that won’t crumble.
4. Bake the crust for 10 minutes, or until the edges are lightly golden. Let it cool slightly.
5. In the same bowl, whisk together 1 can sweetened condensed milk and 1 tsp vanilla extract until smooth. Pour over the cooled crust.
6. Drizzle 1/2 cup salted caramel sauce over the filling and sprinkle with 1/4 tsp sea salt flakes. Tip: Swirl the caramel gently with a knife for a marbled effect.
7. Bake for 25 minutes, or until the filling is set and the top is golden brown. Tip: Let the pie cool completely before slicing to ensure clean cuts.

Last but not least, this pie is a textural dream—crispy crust, gooey center, and that irresistible crunch of sea salt. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream to take it from ‘wow’ to ‘holy moly.’

Mocha Flavored Easy Coconut Macaroon Pie

Just when you thought coconut macaroons couldn’t get any better, we’ve gone and turned them into a pie – because why choose between cookies and pie when you can have both? This Mocha Flavored Easy Coconut Macaroon Pie is your ticket to dessert heaven, with a playful twist that’ll have everyone asking for seconds.

Ingredients

• 1 1/2 cups sweetened shredded coconut
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 cup strong brewed coffee, cooled
• 3 large egg whites
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 pre-made 9-inch pie crust

Instructions

1. Preheat your oven to 350°F (175°C) and place the pie crust in a 9-inch pie dish, crimping the edges as desired.
2. In a large bowl, whisk together the shredded coconut, granulated sugar, cocoa powder, and salt until well combined.
3. Gently fold in the cooled coffee and vanilla extract into the coconut mixture, ensuring everything is evenly moistened.
4. In a separate bowl, beat the egg whites until stiff peaks form, then carefully fold them into the coconut mixture to keep the airiness.
5. Pour the mixture into the prepared pie crust, spreading it evenly with a spatula.
6. Bake for 25-30 minutes, or until the top is lightly golden and the center is set but still slightly jiggly.
7. Allow the pie to cool completely on a wire rack before slicing to let the flavors meld beautifully.

Get ready to dive into a pie that’s irresistibly chewy with a crisp exterior, where the rich mocha flavor plays perfectly against the sweet coconut. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Peanut Butter Swirl Easy Coconut Macaroon Pie

Let’s face it, the world needs more pies that double as a hug in dessert form, and this Peanut Butter Swirl Easy Coconut Macaroon Pie is here to deliver just that. With a playful swirl of peanut butter dancing through a coconut macaroon filling, this pie is the love child of your favorite candy and a tropical vacation.

Ingredients

• 1 1/2 cups sweetened shredded coconut
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 tsp salt
• 3 large egg whites
• 1/2 tsp vanilla extract
• 1/2 cup creamy peanut butter
• 1 pre-made 9-inch pie crust

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking magic.
2. In a large bowl, mix together 1 1/2 cups sweetened shredded coconut, 1/2 cup granulated sugar, 1/4 cup all-purpose flour, and 1/4 tsp salt until well combined.
3. Gently fold in 3 large egg whites and 1/2 tsp vanilla extract into the coconut mixture until everything is evenly moistened.
4. Spoon the coconut mixture into the 9-inch pre-made pie crust, spreading it out evenly.
5. Drop 1/2 cup creamy peanut butter by spoonfuls onto the coconut mixture, then use a knife to swirl it beautifully through the filling.
6. Bake for 25-30 minutes, or until the pie is golden brown and set. Tip: If the edges brown too quickly, cover them with foil.
7. Allow the pie to cool completely on a wire rack before slicing. Tip: This patience-testing step ensures clean slices.
8. For an extra touch, lightly toast some extra coconut and sprinkle on top before serving. Tip: Toasting coconut enhances its flavor and adds a delightful crunch.

Brimming with creamy peanut butter pockets and chewy coconut, this pie is a textural dream. Serve it chilled with a dollop of whipped cream or, for the ultimate experience, alongside a cup of strong coffee to balance the sweetness.

Conclusion

Looking for a sweet escape? Our roundup of 12 Delicious Easy Coconut Macaroon Pie Recipes offers just that! Each recipe is a testament to simplicity and flavor, perfect for home cooks. We invite you to try these delights, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy baking!