Coconut Macaroon Pie
14 oz. (1 pkg.) sweetened shredded coconut (reserve 1/2 cup)
14 oz. (1 can) sweetened condensed milk
1 tsp. almond extract
1/4 tsp. salt
1/4 cup butter, softened
1/4 cup flour
1 9-inch unbaked pie shell
Preheat oven to 325 degrees.
In large bowl, mix eggs, salt, and extract until well combined. Add butter and flour and mix well. Add milk and combine. Gently stir in all but 1/2 cup of the coconut.
Pour mixture into pie shell. Top with remaining coconut.
Bake for 35-45 min., until almost firm and coconut on top is browned.
Pairs Well With
I tried recently to make coconut macaroons, but they turned out dense and gooey rather than light and airy. Instead of pouting, I decided to turn lemons into lemonade or, more accurately, gooey macaroons into a coconut macaroon pie!