EASY COCONUT MACAROON PIE
This is an excellent and easy coconut macaroon pie to make! My family and friends all request it for our gatherings. This pie recipe was given to me when I needed a pie for a bake sale. I usually will triple this recipe and will be able to get 2 deep dish pies.
Provided by dbjajrl
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Press pie crust pastry into a 9-inch pie pan.
- Beat sugar, eggs, and salt together in a bowl until smooth. Mix coconut, butter, milk, and flour together in a separate bowl; stir coconut mixture into sugar mixture. Pour mixture into the pie crust.
- Bake in the preheated oven for 1 hour. Allow to cool completely for pie to fully set up.
Nutrition Facts : Calories 438.2 calories, Carbohydrate 58.7 g, Cholesterol 70.6 mg, Fat 21.6 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 11.6 g, Sodium 386.9 mg, Sugar 43.4 g
COCONUT MACAROON PIE
Coconut macaroons are divine, but they can be a little messy to make. I turned the batter into a pie filling, and the luscious results speak for themselves. -Becky Mollenkamp, St. Louis, Missouri
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling., In a large bowl, beat eggs, milk, melted butter, extract and salt until blended. Stir in flour. Reserve 1/2 cup coconut; stir remaining coconut into egg mixture. Transfer to pie crust. Sprinkle with reserved coconut., Bake on a lower oven rack until golden brown and filling is set, 35-45 minutes. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 490 calories, Fat 29g fat (20g saturated fat), Cholesterol 67mg cholesterol, Sodium 344mg sodium, Carbohydrate 53g carbohydrate (40g sugars, Fiber 2g fiber), Protein 7g protein.
COFFEE MACAROON PIE
This was one of my Grandma Rose's pies , I love coconut ...yummy. The coffee in this gives it a very unique flavor.
Provided by Karla Everett
Categories Pies
Time 1h
Number Of Ingredients 9
Steps:
- 1. Add salt to egg yolks and beat until thick and lemon-colored.
- 2. Add sugar , 1/2 cup @ a time , beating well. Add coffee , butter , lemon juice and almond extract ; blend well.
- 3. Fold in coconut and stiffly beaten egg whites. Turn into pie shell.
- 4. Bake in oven @ 375° for 50 minutes or until knife inserted in center comes out clean ; cool before serving.
- 5. NOTE : IF YOUR OVEN RUNS A LITTLE HOT BAKE @ 350°
COFFEE MACAROONS
Provided by Food Network
Categories dessert
Yield about 3 * dozen filled macaroo
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. In a food processor, fitted with a metal blade, combine the almonds and brown sugar. Process until completely ground. Using an electric mixer, fitted with a whip attachment, whip the egg whites and cream of tartar on low speed until frothy. Add 1 1/2 cups of confectioners sugar. Increase the speed to medium-high and continue whipping until very stiff peaks and the whites just begin to slip and streak around the side of the bowl. Remove the bowl from the mixture and fold in the almond and sugar mixture. When almost completely incorporated, add the 2 teaspoons of coffee and continue folding until mixed. The batter must be smooth an shiny, and it should spread easily without being runny. If it is dull and firm, fold it a little longer to deflate it slightly and get the required consistency. But do not deflate it too much or the batter with spread too much and the tops of the cookies will crack when baked. Fill a large pastry bag, fitted with a 3/4 inch plain pastry tube, with the batter. Line two half sheet pans with parchment paper. Pipe the domes in staggering rows 1 inch wide and 1 inch apart. Unless you have 2 ovens, pipe only 1 sheet of cookies at a time. Bake for 1 minute. Place an empty baking sheet underneath the sheet of cookies, and continue baking, using a wooden spatula to hold the oven door ajar, until the tops of the cookies are very lightly browned and dry to the touch white the insides are still soft and the bottoms still pale, about 8 to 10 minutes. Lift the baking sheet of cookies off the empty baking sheet and take it to the sink. Pour cold water, about 1/2 cup, between the paper and the baking sheet (tilting the baking sheet so that the water runs over the entire surface and drains thoroughly into the sink) to steam the cookies off the paper. Then place the baking sheet on a wire rack and cool. Spread the bottoms of half the cookies with some of the Ganache. Place the remaining cookies, right side up, on top of the Ganache, pressing slightly to form a sandwich. Place the filled macaroons on a serving plate.
- Chop the chocolate and put it in a small stainless steel bowl. Bring the cream just to a boil, then reduce the heat and simmer for 2 minutes, stirring constantly with a wire whisk. Gradually stir the cream into the chocolate with the whisk and continue stirring until the chocolate is completely melted. Then, allow it to cool, stirring occasionally with a wooden spatula, until it starts to thicken.
MACARONI PIE
This wonderful pie is a variation of macaroni and cheese.
Provided by TARASMOMMEE
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h30m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 742.7 calories, Carbohydrate 91.6 g, Cholesterol 136.4 mg, Fat 25 g, Fiber 5 g, Protein 35.7 g, SaturatedFat 14.1 g, Sodium 490.1 mg, Sugar 6.3 g
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COFFEE MACARON RECIPE - LET THE BAKING BEGIN!
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4.5/5 (20)Total Time 25 hrsCategory DessertCalories 83 per serving
- Line two 15 in x 21 in baking sheets with parchment paper or a silicone baking mat. Gather all of your ingredients.
- Mix the 158 g water and 236 g granulated sugar in a small saucepan and set over medium heat. Gently mix the mixture until the sugar is dissolved. Place the probe of the thermometer into the syrup and cook until it reaches 248F degrees. Remove from heat immediately when the temperature is reached.If the syrup has crystallized, discard and start over.Use the syrup cooking time to sift the dry ingredients and prepare the egg whites.
COFFEE MACARON RECIPE - SIMPLY HOME COOKED
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4.7/5 (20)Total Time 1 hr 10 minsCategory DessertCalories 105 per serving
- Preheat oven to 300F degrees. Make sure your oven is on the conventional setting. (or in other words, if your oven has a fan inside of it, avoid having the fan on).
- Sift the almond flour and powdered sugar into a bowl and mix to combine. Sifting is crucial because you want to get rid of any larger pieces of almond.
- Beat the egg whites on high speed until foamy, then add espresso powder, salt, and cream of tartar. Mix for another minute then add the sugar. Beat for another 4-5 minutes or until stiff peaks form.
- Fold flour/sugar mixture into the egg white mixture. Be careful NOT to over mix. About 80 turns of your spatula should be enough. You want the batter to resemble the consistency of molten lava. I recommend using a large spatula. That way every turn will mix more of the flour into the egg whites.
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