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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.
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3.90 from 88 votes

Chocolate Macaroon Pie Recipe

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!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 10 servings
Author: Dorothy Kern
Cost: $8-12

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

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.

Video

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.

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

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