Coconut Macaroon Pie

  • Coconut Chocolate Macaroon Pie Cookie

    This is devastatingly easy to make, and looks fun when served on a half-decent-looking platter at a dinner party.  (I say “devastatingly” because there is clear and present danger that you might make these massive cookies for yourself, often.  All things considered, they aren’t totally evil since they don’t have fat going on in the recipe, so when you’re downing the last piece of the “pie” by yourself on the couch, you can seek solace in that fact.)

    The recipe is easy.  It’s fast.  It’s yummy.  It’s gluten-free, and can be adapted to be dairy-free if you care.  It, my friends, is therefore a winner.

    Adapted from my very own yummified Coconut Macaroon recipe…

    1 can sweetened condensed milk (14 oz)

    2 teaspoons vanilla

    1/2 teaspoon almond extract (optional)

    10 cups Angel Flake coconut (or sweetened & shredded) (equal to 2 of the 4 oz. bags)

    3/4 cup mini semi-sweet chocolate chips

    1/2 cup bittersweet chocolate chips or chunks

    1. Preheat oven to 325° and line two baking sheets with parchment paper.  (If using tin foil, be sure to grease well or use non-stick spray.)
    2. In a large bowl, pour half the sweetened condensed milk in and add half of the vanilla and half of the almond extract, stirring until well combined.  Mix the other half of the vanilla and almond extracts in the can with the remaining condensed milk, stirring until well combined.
    3. Add half of the coconut to the bowl, then pour the remaining condensed milk mixture overtop, then remaining coconut.  Stir until combined, then stir in chocolate chips.  Dump one half of the “batter” on each of the prepared cookie sheets.  Spread batter evenly into 1″ thick massive cookie rounds on both cookie sheets.
    4. Bake for 15 – 19 minutes (until golden on top and edges) and cool on racks.
    5. CHOCOLATE DRIZZLE:  Melt in 30-second increments in the microwave, and place in a parchment cone/ziploc bag with tiny hole cut off one corner.  Drizzle chocolate in zig-zag patterns overtop your massive cookies, and place in fridge to set.  Cut into slices, and store at room temperature.

    Tips:

    • Fluff up the coconut before adding it to your bowl.  It tends to clump together in the bag, and it will make your job of stirring a lot easier if you break it up first.  (I am a big fan of Angel Flake coconut, let me tell you.  In the absense of this flaked kind, you can use shredded coconut.  Don’t go near the dried & unsweetened dessicated coconut for these recipes.)
    • Why so many steps in #2?  I am usually a fan of less steps, not more… so trust me when I say that you’ll want to mix your vanilla and almond extracts into the condensed milk first- rather than sprinkling on the coconut in the bowl.  Picture it- some flakes drown in vanilla or almond glory, and some have to go woefully without flavor (because you’ll never be able to stir the stuff around to evenly coat each blessed flake- unless it’s mixed with the milk).  By layering the coconut and condensed milk mixture, well that one’s obvious- it just makes it easier to stir.
    • Why not use a pie tin?  That’s freaking brilliant.  (Just make sure you grease it well with butter or non-stick spray, and know that if the coconut filling is thick, it won’t bake all the way through.  Which might suit you just fine.)
    • Dry or moist?  It’s the age-old debate- do you like your cookies crispy or chewy?  As a rule, macaroons should be chewier than crispy, and these recipes reflect a significant amount of chew factor.  If you prefer cookies on the drier side, you can add more coconut or bake a little longer.  Your call.
    • Dairy free?  Check out the original post here and select the DF option of the two.  (Reduce the amount of almond extract by half, just because it will compete with the chocolate flavor.)
    • Enjoy!  (But be careful not to over bake.   Check this post out to see what a maca-ruin cookie looks like.  Sigh.)

     

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    December 4th, 2012 | More Sweets Please | No Comments | Tags: , ,

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