This week has gone by so fast, I can’t believe it’s already Dessert Friday! To celebrate the end of school (and finals) and to reward the girls for their hard work, I decided to bake a pie.
The girls love coconut macaroons, so I decided to prepare a coconut macaroon pie. I made the filling with sweetened shredded coconut flakes and sweetened condensed milk. I served the pie with coconut flavored whipped cream, but I think coconut ice cream would have been even better!
1. Info for Coconut Macaroon Pie Recipe
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 6
- Calories: unavailable
2. Ingredients for Coconut Macaroon Pie Recipe
- 1 pound puff pastry
- 6 ounces sweetened condensed milk
- 1 (7-ounce) package sweetened coconut flakes
- 3 tablespoons all-purpose flour, sifted
- 2 large egg whites
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- 1¼ cups heavy whipping cream, cold
- 2 tablespoons powdered sugar
- Preheat the oven to 375°F.
- For the pie shell: Make sure the pastry dough is still cold so it’s easy to roll out. Transfer the dough onto a pastry board lined with a sheet of parchment paper. Place another sheet of parchment paper on top of the dough like a sandwich. Using a rolling pin, even out the dough and roll into a 12 x 15" rectangle. Place the dough in a non-stick rectangular (8" x 12") tart mold lined with parchment paper; following the curve of the mold, crimp the dough against the edge. Gently press the dough with your fingers so there are no air bubbles. Leave a little excess above the edge because the dough will settle a bit in the oven. Prick the dough with a fork. Chill in the refrigerator for about 20 minutes.
- Note: You could also use 6 individual molds instead.
- In a bowl, coat the coconut flakes in condensed milk. Sprinkle with flour and mix until incorporated.
- In a stainless steel mixing bowl, place the egg whites. Add salt. Beat the egg whites for about 2 minutes at medium speed. Increase to the maximum speed and keep beating for another 2-3 minutes until the whites are stiff. Do not overbeat or the texture will become grainy. Add the vanilla extract.
- Pour ⅓ of the egg white mixture into the coconut mixture, then gently stir everything to soften the batter. Pour in the rest of the egg whites and, using a wooden spoon, gently fold the egg whites into the coconut to get an airy batter.
- Fill the pie shell (or shells) with the macaroon filling. Even it out with a spatula. Bake for about 5 minutes at 375°F, then lower the heat to 350°F and bake for another 20 minutes.
- Remove from the oven and let cool completely to room temperature. The filling will get more firm as it cools down.
- Whip the heavy cream (at low speed) for 2-3 minutes until creamy and smooth. Add 2 tablespoons powdered sugar. Increase to maximum speed and keep beating for another 2-3 minutes, until it forms soft peaks. Do not over-beat or the texture will become grainy. Add coconut extract. Whip until well combined.
- Serve the pie at room temperature with a dollop of cream on the side.
- Garnish with fresh mint leaves and a dusting of powdered sugar.
- Bon appétit!