Chewy Macaroon Pie Recipes

MACAROON CHERRY PIE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. cast-iron skillet or deep-dish pie plate. Trim to 1/2 in. beyond edge of plate; flute edges. Bake 6 minutes; set aside. , Drain cherries, reserving 1 cup juice. Set cherries aside. In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until blended. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes. , Remove from heat; stir in cinnamon and food coloring if desired. Gently fold in cherries. Pour into crust. Cover edges loosely with foil. Bake at 400° 20 minutes., Meanwhile, in a large bowl, combine first 6 topping ingredients. Stir in coconut and almonds. , Remove foil from pie; spoon topping over pie. Reduce oven to 350°; bake until topping is lightly browned, 15-20 minutes. Cool on a wire rack 1 hour. Chill 4 hours or overnight before cutting.

COCONUT MACAROON BROWNIE PIE

Steps:

• Make the crust: Preheat the oven to 325˚ F. Coat a 9-inch pie pan with cooking spray. Whisk the egg white, granulated sugar, almond extract and salt in a medium bowl until frothy. Add the coconut and stir to combine. Press the mixture into the bottom and up the sides of the pie pan, then transfer to a baking sheet. Bake, rotating the pan occasionally, until the crust is golden brown around the edges and dry and lightly toasted in the center, 25 to 30 minutes. Transfer to a rack and let cool slightly.
• Make the filling: Combine the butter and chocolate in a medium saucepan over medium-low heat. Cook, stirring, until melted and smooth, about 2 minutes. Remove from the heat and whisk in the brown sugar and granulated sugar until combined. Whisk in the eggs, almond extract and salt. Whisk in the almond flour until smooth.
• Pour the filling into the crust. Loosely wrap a strip of foil around the crust edge to prevent it from over-browning. Bake on the baking sheet until a toothpick inserted into the center of the pie comes out mostly clean, about 30 minutes (the filling will crack slightly in spots). Transfer to the rack and let cool completely.
• Make the topping: Whisk the heavy cream and confectioners' sugar in a medium bowl until soft peaks form. Spoon over the pie before serving.

CHEWY MACAROON PIE

Steps:

• Preheat oven TO 375°.
• Beat egg yolks and salt together.
• Add sugar, 1/2 cup at a time, until blended.
• Beat in milk, butter, lemon juice and almond extract.
• Beat egg whites until stiff.
• Fold beaten egg whites and coconut into egg yolk mixture.
• Pour filling into pie crust shell.
• Bake for 30 minutes or until knife inserted near rim comes out clean.
• Cool.
• A mouthwatering pie for coconut lovers that separates into a macaroon crust and creamy filling as it bakes.

RHUBARB MACAROON TART

Steps:

• Prepare the crust: Heat the oven to 350 degrees. Spread the coconut in an even layer on a large rimmed baking sheet and toast until deep golden brown, 20 to 25 minutes, tossing occasionally and keeping a close eye in the last 5 minutes to avoid burning. Let cool completely. Using butter, grease an 8 1/2-by-12-inch fluted rectangle or a 10-inch fluted round pan with a removable bottom. Line the bottom with parchment and grease the parchment with butter.
• In a large bowl, combine the coconut, egg whites, sugar and salt; press into the prepared tart pan. Bake on a rimmed baking sheet until set, 25 to 30 minutes. Transfer the baking sheet to a wire rack to cool completely.
• Prepare the custard: Set a fine-mesh sieve over a medium bowl. In a separate medium bowl or a large glass measuring cup, whisk together milk, cream and egg yolks. Add sugar and cornstarch to a medium saucepan; gradually whisk in milk mixture until smooth. Add the 2 tablespoons butter and vanilla bean and seeds and cook mixture over medium heat, whisking constantly, until it has thickened and just come up to a low boil, 6 to 7 minutes. Continue to cook, stirring constantly, for another minute. Pour custard through sieve, using a spatula to scrape it through and discarding any solids. Stir rose water into custard, if using, then pour mixture into prepared crust. Let cool slightly, then cover with plastic wrap pressed against the surface of the custard and chill until firm, at least 4 hours.
• Prepare the rhubarb: In a medium pot, combine sugar, 2 cups water and the vanilla bean and seeds, and bring to a boil. Simmer until the sugar dissolves, about 2 minutes. Stir in rhubarb, simmer for 1 minute, and remove from heat. Let cool completely.
• Gently remove the rhubarb from the cooled pot, letting the syrup drip back into the pot. Top the chilled tart with the rhubarb in a decorative pattern. Lift the tart out of the rim to serve.

CHEWY MACAROONS

Steps:

• In a small bowl, beat egg whites, vanilla and salt on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at time, beating until stiff peaks form. Fold in coconut. , Drop by tablespoonfuls 2 in. apart onto well-greased baking sheets. Bake at 300° for 25 minutes or just until golden brown. Immediately remove to wire racks.

FIRST-PLACE COCONUT MACAROONS

Steps:

• In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well., Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.

CHEWY COCONUT MACAROONS

Steps:

• In a bowl, toss the coconut, flour and salt. Stir in milk and extract until blended (mixture will be thick and sticky)., Drop by level tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 300° just until golden brown, 18-22 minutes. Cool for 2 minutes before removing from pans to wire racks.

MACARONI PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
• Beat eggs and milk together. Pour half of the cooked macaroni into 9x13 inch baking dish. Cover macaroni with half of the cheese. Pour remaining macaroni into baking dish leaving a little room at the top. Cover with remaining cheese. Pour egg mixture over macaroni. Sprinkle with salt.
• Bake in a preheated over for an hour or until a knife inserted comes out clean.

CHEWY COCONUT MACAROONS

Steps:

• Preheat oven to 325 degrees. Line a baking sheet with parchment paper. In a large bowl, whisk together egg whites and sugar until foamy. Add coconut, vanilla, and salt. Mix well to combine.
• Form coconut mixture into 1 1/2 tablespoonful mounds; place on parchment-lined baking sheet about 1 inch apart.
• Bake until golden brown, 16 to 17 minutes, rotating halfway through. Let cool on a wire rack.