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This Macaroon Pie is an easy chocolate ganache pie with a baked coconut macaroon pie crust. The filling is a rich chocolate ganache! It’s the perfect mixture of decadent chocolate and coconut – this pie is always a hit!

A slice of chocolate tart with a coconut crust sits on a white plate with blue dots. Shredded coconut is scattered around the plate. In the background, more tart slices and a bowl of shredded coconut are visible.


This is the ULTIMATE Chocolate Coconut Pie recipe. The crust recipe starts with my favorite coconut macaroon recipe. They are eggless macaroon cookies baked in a tart pan and then filled with a rich chocolate ganache. The chocolate gets soft-set making it like the filling of a truffle! This easy pie is like eating a Mounds Bar in pie form!

Ingredients Needed

  • Flour: All-purpose flour is normally what I use but I have also tested this with 1:1 Gluten-Free Flour for a gluten free crust.
  • Coconut: I use sweetened shredded coconut for the crust – the kind in the baking aisle.
  • Sweetened Condensed Milk: You want full-fat and make sure to get the correct can (NOT evaporated milk).
  • Chocolate Chips: Makes the best ganache filling – use semi-sweet or milk chocolate chips.
  • Heavy Whipping Cream: Creates the smooth ganache filling (no substitutions).

How to Make Macaroon Pie

  1. Stir flour, coconut, and salt. Stir in sweetened condensed milk and both extracts. Stir until combined.
  2. Press into the bottom and up the sides of the prepared pan. Press to compact it firmly.
  3. Bake until the edges are golden brown and the center is no longer glossy. Cool completely before making filling.
  4. To make the filling, place the heavy whipping cream in a large bowl or measuring cup. Heat in the microwave just until it starts to bubble slightly. Add the chocolate chips. Let it sit for about 10-15 seconds, then whisk until smooth and the chocolate is all dissolved. Pour into crust.
  5. Let it sit at room temperature until cool and set.
A chocolate tart with a shiny, smooth filling sits in a fluted crust. A slice is served on a patterned plate in the background, with a fork beside it. The wooden surface adds a rustic touch to the setting.

Storing & Make Ahead

  • You can make this up to 2 days ahead and store covered in the refrigerator but allow it to come to room temperature before serving.
  • Store leftovers in the refrigerator.
  • I do not recommend freezing this pie once it’s made. While you definitely can freeze it, the chocolate will look cloudy once thawed. However you can make the crust ahead and freeze it, well wrapped with plastic wrap, for up to a month.

Expert Tips

  • I only have 9″ pie plates but there is a lot of coconut mixture. I suggest using a 10″ tart pan (with removable bottom) instead, or even a 9-10″ springform pan. The removable bottom is going to make it much easier to slice this pie
  • Let this pie cool in its pan or an a wire rack before serving.
A slice of chocolate tart with a coconut crust sits on a white plate with blue dots. Shredded coconut is scattered around the plate. In the background, more tart slices and a bowl of shredded coconut are visible.

Chocolate Macaroon Pie Recipe

3.90 from 88 votes
Chocolate Macaroon Pie – this easy macaroon recipe is baked into a pie crust and then filled with a rich chocolate ganache filling! It’s the perfect mixture of decadent chocolate and coconut – this pie is always a hit!

Recipe Video

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Yield 10 servings
Serving Size 1 /10 Slice of Pie

Ingredients
 

For the crust:

  • cup (83g) all purpose flour (may substitute 1:1 GF All Purpose Flour)
  • 5 ½ cups (550g) shredded sweetened coconut
  • ½ teaspoon salt
  • 1 (14 ounce can) sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract optional

For the filling:

  • 2 cups (340g) semi-sweet or dark chocolate chips (about 12 ounces)
  • 1 cup (237ml) heavy whipping cream
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Instructions

  • Preheat oven to 350°F. Spray a 10″ tart pan (with removable bottom) with nonstick cooking spray. Place your tart pan on a cookie sheet to avoid spilling in your oven.
  • Stir flour, coconut, and salt. Stir in sweetened condensed milk and both extracts. Stir until combined. Press into the bottom and up the sides of the prepared pan. Press to compact it firmly.
  • Bake for 20-25 minutes, or until the edges are golden brown and the center is no longer glossy. Cool completely before making filling.
  • To make the filling, place the heavy whipping cream in a large bowl or measuring cup. Heat in the microwave about 2 minutes, or just until it starts to bubble slightly (but don’t let it come to a full boil). Add the chocolate chips. Let it sit for about 10-15 seconds, then whisk until smooth and the chocolate is all dissolved. Pour into crust.
  • Let it sit at room temperature until cool and set.

Recipe Notes

  • You can make this up to 2 days ahead and store covered in the refrigerator but allow it to come to room temperature before serving.
  • I don’t recommend freezing the whole pie but you can freeze the empty crust well wrapped with plastic wrap.

Recipe Nutrition

Serving: 1/10 Slice of Pie | Calories: 436kcal | Carbohydrates: 57g | Protein: 7g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 129mg | Sodium: 2061mg | Fiber: 2g | Sugar: 40g
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

3.90 from 88 votes (85 ratings without comment)

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62 Comments

  1. I’m so excited to make this for our family’s Easter get together tomorrow! My husband is even more excited to eat it since coconut and dark chocolate are among his top favorite dessert flavors. 🙂

  2. This looks so good! I live in the UK and have a little bit of a hard time with coconut here. Would desiccated coconut work as well as shredded? Also if I struggle to find sweetened coconut, any thoughts on how much sugar I might need to add to make up the difference? Thanks!

    1. I’m not sure, honestly. The sweetened condensed milk is very sweet so maybe you wouldn’t need to add any? Taste the batter (since there are no eggs you can) and see before baking.

  3. OMW …you have just made my day ! I am so making this. I love coconut, love all dark chocolate, love ganache <3